Description
Indulge in fluffy pancakes bursting with zesty lemon and sweet blueberries for a delightful breakfast treat that will brighten your mornings.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1 cup whole-milk ricotta cheese
- 3/4 cup whole milk (or almond/oat milk)
- Zest of 1 lemon
- 2 tbsp freshly squeezed lemon juice
- 1 cup fresh blueberries (or frozen)
- 2 tbsp butter (for cooking)
Instructions
- Prepare the Batter: In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- Mix Wet Ingredients: In another bowl, blend the ricotta cheese, milk, lemon zest, and lemon juice until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing; lumps are fine. Carefully fold in the blueberries.
- Cook Pancakes: Heat a skillet over medium heat and melt butter. Spoon about a quarter cup of batter onto the skillet for each pancake. Cook until bubbles form on top (about 2 minutes), then flip and cook until golden brown on both sides.
- Serve: Enjoy warm with maple syrup or additional fresh berries on top.
Nutrition
- Serving Size: 1 pancake (approximately 90g)
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg
Keywords: For added variety, substitute blueberries with your favorite berries or chocolate chips. Enhance flavor with spices like cinnamon or nutmeg. For dairy-free options, use almond or oat milk and consider Greek yogurt in place of ricotta.