Description
Lemon Ricotta Pancakes with Blueberry Syrup are a delightful brunch option, combining the tangy flavor of lemon with the creamy texture of ricotta, topped with a sweet blueberry syrup.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- Butter or oil for cooking
- 1 cup fresh or frozen blueberries
- 1/4 cup maple syrup
Instructions
- In a large bowl, whisk together the ricotta cheese, milk, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
- In another bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- In a small saucepan, combine the blueberries and maple syrup. Cook over medium heat until the blueberries burst and the syrup thickens slightly.
- Serve the pancakes warm, topped with the blueberry syrup.
Notes
- For extra fluffiness, separate the eggs and beat the egg whites until stiff peaks form, then fold them into the batter.
- These pancakes can be made ahead and kept warm in a low oven until serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 18g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg