Lemon Blueberry and Ricotta Pancakes
User Reviews
4.7
Lemon Blueberry and Ricotta Pancakes
Description
This pancake recipe mixes basic dry ingredients—flour, baking soda, baking powder, sugar, and salt—with wet ingredients including milk, eggs, ricotta cheese, vanilla extract, lemon zest, and lemon juice. The ricotta adds moisture and richness, helping create a tender crumb. Fresh blueberries folded in provide sweet, juicy spots throughout the pancakes.
The cooking method involves pouring ladlefuls of batter onto a medium-hot griddle, cooking until edges firm, then flipping to finish. This results in pancakes with gently firm edges and a soft, fluffy center. Serving these pancakes warm with maple syrup and butter enhances their sweet and tangy flavors.
Variations include substituting other berries like blackberries or raspberries. To prevent blueberries from sinking, tossing them in flour before adding helps distribute them. For extra fluffiness, separating and whipping egg whites before folding in can add airiness. Cooked pancakes can be kept warm in a low oven while finishing the batch.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- 2 tablespoons sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 large egg
- ½ cup ricotta cheese
- lemon zest from 1
- 2 tablespoons lemon juice
- 1 cup blueberries
- maple syrup and butter for serving
Instructions
- In a large bowl whisk together the flour, baking soda, baking powder, sugar and a pinch of salt. Set aside.
- In a smaller bowl whisk together the vanilla extract, milk, eggs, ricotta cheese, lemon zest and lemon juice.
- Add the wet ingredients to the flour mixture and gently whisk until well incorporated. Stir in the blueberries.
- Pour about half a ladle onto a medium hot griddle and cook for 3 minutes, until the edges start to firm up. Flip the pancakes and finish cooking for another 1 to 2 minutes on the other side. Repeat with remaining batter.
- Serve hot with maple syrup and butter.
Notes
- Other berries such as blackberries, raspberries, or strawberries can be used instead of blueberries.
- Yield is approximately 18 small to medium pancakes; nutritional info assumes 3 pancakes per serving without syrup or butter.
- For extra fluffiness, beat egg whites to stiff peaks and fold into batter before cooking.
- Coat blueberries in flour before adding to batter to keep them suspended evenly.
- Use a preheated non-stick pan or griddle over medium heat to prevent sticking.
- Keep cooked pancakes warm on a baking sheet in a 200°F oven while cooking the rest.
- Do not overmix batter; slight lumps are okay to avoid tough pancakes.
- Adjust lemon zest and juice to taste for desired lemon flavor intensity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Serving | 3pancakes | |
| Calories | 262kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 68mg | 23% |
| Sodium | 199mg | 8% |
| Potassium | 369mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 224IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 193mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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