Blueberry Lemon Ricotta Pancakes

Name: Blueberry Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings (9 pancakes)
Cuisine: Deutsch
Ingredients: 1 cup all-purpose flour; 1.5 tsp baking powder; 1/4 tsp salt; 1 cup whole milk ricotta cheese; 2/3 cup milk; 2 large eggs; 1 tbsp granulated sugar; 1 tbsp lemon zest; 1 cup fresh blueberries; 2 tbsp butter, for cooking

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Start your morning with these incredibly light and flavorful Blueberry Lemon Ricotta Pancakes. The secret is creamy ricotta cheese folded into the batter, which adds protein and creates an impossibly tender, moist interior. Fresh blueberries and a generous amount of lemon zest provide bursts of sweetness and citrusy aroma in every bite. These pancakes cook up with golden, lacy edges and rise to impressive fluffiness. Drizzle with pure maple syrup and an extra sprinkle of berries for a breakfast that feels indulgent yet is surprisingly wholesome. Perfect for a leisurely weekend brunch or a special occasion breakfast that will have everyone asking for seconds.

speichern

A stack of fluffy blueberry pancakes with syrup and fresh blueberries

Prep Time10 min

Cook Time15 min

Servings3 servings (9 pancakes)

DifficultyEasy

Equipment

Griddle or large non-stick skilletMixing bowls

Instructions

1
In a large bowl, whisk together flour, baking powder, and salt.
2
In another bowl, whisk ricotta, milk, eggs, sugar, and lemon zest until smooth.
3
Gently fold the wet ingredients into the dry until just combined. A few lumps are okay. Fold in blueberries.
4
Heat a griddle or skillet over medium heat. Melt a small pat of butter. Pour 1/4 cup batter per pancake.
5
Cook until bubbles form on the surface and edges look set, about 3 minutes. Flip and cook 1-2 minutes more. Serve warm with maple syrup.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.