Are you ready to elevate your breakfast game with a delightful twist? These Whole Wheat Blueberry Lemon Ricotta Pancakes are not just your average flapjacks; they’re a deliciously wholesome treat that will leave your taste buds dancing! Imagine fluffy pancakes bursting with juicy blueberries and a zesty hint of lemon, all while packing in the goodness of whole wheat and ricotta cheese. Perfect for a lazy weekend brunch or a quick weekday breakfast, these pancakes are sure to become a family favorite. Dive into this recipe and discover how easy it is to whip up a stack of these scrumptious pancakes that are as nutritious as they are tasty!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup ricotta cheese
- 1/2 cup milk
- 2 large eggs
- 1 tbsp lemon zest
- 1 cup blueberries
Instructions
- In a large mixing bowl, whisk together whole wheat flour, baking powder, and salt until well combined.
- In a separate medium bowl, blend ricotta cheese, milk, eggs, and lemon zest until smooth and creamy. The mixture should have a light, uniform consistency.
- Pour the wet ingredients into the dry ingredients and gently fold together. Mix until just combined, being careful not to overmix. Some small lumps are okay and will help create fluffy pancakes.
- Let the batter rest for 5 minutes to allow the flour to absorb the liquid and the baking powder to activate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a 1/4 cup measuring cup, pour batter onto the hot skillet. Immediately sprinkle a handful of fresh blueberries onto each pancake.
- Cook pancakes for 2-3 minutes or until small bubbles form on the surface and edges start to look dry.
- Carefully flip the pancakes and cook the other side for an additional 1-2 minutes until golden brown.
- Transfer cooked pancakes to a warm plate and cover with a clean kitchen towel to keep warm.
- Repeat the cooking process with remaining batter, adding more butter or oil to the pan as needed.
- Serve warm with additional blueberries, a sprinkle of lemon zest, maple syrup, or a dollop of Greek yogurt.
Tips
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. A few lumps are perfectly fine and will help create the fluffy texture we all love in pancakes.
- Rest the Batter: Allowing the batter to rest for 5 minutes is crucial. This gives the flour time to absorb the liquid and helps the baking powder activate, resulting in lighter pancakes.
- Temperature Control: Make sure your skillet is preheated to medium heat. Too hot, and the pancakes will burn; too cool, and they won’t cook through properly. A drop of water should sizzle when the pan is ready.
- Fresh Blueberries: For the best flavor, use fresh blueberries. If you only have frozen, make sure to thaw and drain them to avoid excess moisture in the batter.
- Toppings Galore: Don’t stop at just syrup! Try serving your pancakes with extra blueberries, a sprinkle of lemon zest, a dollop of Greek yogurt, or even a drizzle of honey for an extra touch of sweetness.
- Make Ahead: You can prepare the batter the night before and store it in the refrigerator. Just give it a gentle stir before cooking, and you’ll have a quick breakfast ready in no time!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 15g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 120mg
