Indulge in a breakfast that feels like a warm hug on a plate with these delightful Blueberry Lemon Ricotta Pancakes! Bursting with juicy blueberries and a zesty hint of lemon, this American classic transforms your morning routine into a gourmet experience. Imagine fluffy pancakes that are not only delicious but also packed with protein-rich ricotta cheese, making them the perfect choice for a satisfying start to your day. Whether you’re impressing guests or treating yourself, these pancakes are sure to steal the show. Get ready to flip your way to breakfast bliss!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1/2 cup blueberries
- 2 large eggs
- 1/4 cup milk
- 1 tablespoon lemon zest
- 1 tablespoon baking powder
- Salt to taste
- Butter for cooking
Instructions
- Begin by gathering all your ingredients: ricotta cheese, all-purpose flour, blueberries, eggs, milk, lemon zest, baking powder, salt, and butter.
- In a large mixing bowl, combine 1 cup of ricotta cheese, 2 large eggs, and 1/4 cup of milk. Whisk them together until the mixture is smooth and well combined.
- In a separate bowl, mix together 1 cup of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt. Make sure to whisk the dry ingredients thoroughly to ensure even distribution of the baking powder.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Fold in 1/2 cup of blueberries and 1 tablespoon of lemon zest into the batter, ensuring they are evenly distributed without breaking the blueberries.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter, allowing it to melt and coat the surface.
- Once the skillet is hot, pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the other side until golden brown.
- Repeat the cooking process, adding more butter to the skillet as needed for subsequent batches of pancakes.
- Once cooked, transfer the pancakes to a plate and keep them warm while you finish cooking the remaining batter.
- Serve the blueberry lemon ricotta pancakes warm, optionally topped with additional blueberries, a drizzle of maple syrup, or a dusting of powdered sugar.
Tips
- Choose Fresh Ingredients: For the best flavor, use fresh blueberries and high-quality ricotta cheese. If you can, opt for organic ingredients to enhance the taste and nutrition.
- Don’t Overmix: When combining the wet and dry ingredients, stir gently until just combined. Overmixing can lead to tough pancakes, so it’s okay if the batter is a bit lumpy.
- Perfect Cooking Temperature: Ensure your skillet is at the right temperature. Too hot, and the pancakes will burn; too cool, and they won't cook through. A medium heat is ideal for achieving that golden-brown color.
- Add a Twist: Feel free to experiment! Try adding a teaspoon of vanilla extract for extra flavor, or substitute the blueberries with other berries like raspberries or strawberries.
- Keep Them Warm: If you’re making multiple batches, keep the finished pancakes warm in a low oven (around 200°F or 93°C) while you cook the rest. This way, they’ll all be warm and ready to serve at the same time.
- Serve with Style: Elevate your pancake presentation by topping them with a dollop of whipped cream, a sprinkle of lemon zest, or a drizzle of homemade blueberry sauce for an extra touch of indulgence.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 15g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 120mg
