4.7 from 236 votes
Lemon Blueberry and Ricotta Pancakes
Lemon Blueberry and Ricotta Pancakes blend fluffy pancakes with creamy ricotta and fresh blueberries, accented by bright lemon zest and juice. The combination offers a tender texture with melon-like tang and sweet bursts of blueberry in every bite. They serve well as a breakfast or brunch item paired with maple syrup and butter.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
Calories:
262 kcal
Course:
Breakfast, Brunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 262
% 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.