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Amazing 8 Blueberry Lemon Ricotta Pancakes

Blueberry Lemon Ricotta Pancakes
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Brighten your winter mornings with these light and fluffy Blueberry Lemon Ricotta Pancakes. They offer a wonderful balance of comforting tradition and fresh, sunny flavor, perfect for a special breakfast.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup whole milk ricotta cheese
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh or frozen blueberries
  • Butter or oil for the griddle
  • For serving: Maple syrup and extra lemon zest

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This is the dry base.
  2. In a separate medium bowl, whisk the ricotta cheese, egg, vanilla extract, lemon zest, and lemon juice until smooth.
  3. Gently fold the wet ingredients into the dry ingredients. Mix just until combined; a few lumps are fine. Do not overmix.
  4. Fold in the blueberries carefully.
  5. Heat a griddle or large skillet over medium heat. Lightly grease with butter or oil.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2 to 3 minutes per side, until golden brown and bubbles appear on the surface. Flip and cook the other side until done.
  8. Serve immediately with your favorite toppings. Enjoy this bright start to your day!

Notes

  • Using fresh lemon juice keeps the flavor bright.
  • If using frozen blueberries, do not thaw them before adding to the batter.
  • For extra fluffiness, spoon the batter onto the griddle rather than pouring quickly.
  • This recipe balances the deep comfort of a classic pancake with a fresh, light twist.

Nutrition

Find it online: https://spoonsprout.com/blueberry-lemon-ricotta-pancakes-winter-breakfast/