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Blueberry Lemon Ricotta Pancakes

Blueberry Lemon Ricotta Pancakes

Breakfast
Prep Time
15min
Cook Time
15min
Servings
4
Calories
420
Chef's Note

For extra fluffy pancakes, make sure your ricotta is at room temperature before mixing. The key to these pancakes is not overmixing the batter - a few lumps are perfectly fine and will result in a lighter texture. If using frozen blueberries, don't thaw them first; add them frozen to prevent bleeding into the batter.

Tags
breakfast
pancakes
blueberry
lemon
ricotta
vegetarian
weekend
brunch
sweet
fruit
Ingredients

  • 1 1/2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 3 tablespoons granulated sugar

  • 2 large eggs

  • 1 cup whole milk ricotta cheese

  • 3/4 cup milk

  • 1 medium lemon

  • 1 teaspoon vanilla extract

  • 1 1/2 cups fresh blueberries

  • 2 tablespoons unsalted butter

  • 1/4 cup maple syrup

  • 2 tablespoons powdered sugar

Instructions
  • 1

    In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 3 tablespoons granulated sugar.

  • 2

    In a separate medium bowl, whisk 2 large eggs until lightly beaten. Add 1 cup ricotta cheese and whisk until smooth.

  • 3

    Zest the lemon to get 1 tablespoon of zest, then juice it to get 2 tablespoons of juice. Add both to the egg mixture.

  • 4

    Add 3/4 cup milk and 1 teaspoon vanilla extract to the egg mixture and whisk until well combined.

  • 5

    Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Some lumps are okay - do not overmix.

  • 6

    Gently fold in 1 cup of the fresh blueberries, reserving the remaining 1/2 cup for topping.

  • 7

    Let the batter rest for 5 minutes while you heat a large non-stick skillet or griddle over medium heat.

  • 8

    Melt 1/2 tablespoon of butter in the skillet. For each pancake, pour about 1/4 cup of batter onto the hot surface.

  • 9

    Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.

  • 10

    Repeat with remaining batter, adding more butter to the pan as needed.

  • 11

    Serve pancakes warm, topped with the remaining fresh blueberries, a drizzle of maple syrup, and a light dusting of powdered sugar.

Nutrition Information (per serving)
420
Calories
14g
Protein
58g
Carbs
16g
Fat
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