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Fluffy Blueberry Lemon Ricotta Pancakes: 1 Treat

Blueberry Lemon Ricotta Pancakes
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Create restaurant-style blueberry lemon ricotta pancakes that are incredibly fluffy and tender. This recipe combines creamy ricotta cheese with fresh blueberries and bright lemon zest for a perfect brunch treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 ¼ cups milk
  • 1 ¼ cups ricotta cheese
  • 1 egg
  • 3 tablespoons butter, melted
  • 1 teaspoon lemon zest
  • 1 cup blueberries

Instructions

  1. In a large bowl, sift together the flour, baking powder, salt, and sugar.
  2. In a separate bowl, whisk together the milk, ricotta cheese, egg, and melted butter until smooth.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
  4. Gently fold in the lemon zest and blueberries.
  5. Heat a lightly oiled griddle or frying pan over medium-high heat.
  6. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
  7. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
  8. Serve immediately.

Notes

  • For extra fluffy pancakes, be careful not to overmix the batter.
  • Ensure your griddle is heated properly for even cooking.
  • Fresh blueberries are best, but frozen blueberries will also work.

Nutrition

Find it online: https://recipesfleet.com/blueberry-lemon-ricotta-pancakes/