Lemon Blueberry Ricotta Pancake Recipe
User Reviews
4.8
Lemon Blueberry Ricotta Pancake Recipe
Description
The Lemon Blueberry Ricotta Pancake Recipe starts with a dry mix of flour, baking powder, baking soda, salt, and sugar, combined with a wet mix of ricotta, milk, egg, vanilla, lemon zest, and lemon juice. The ingredients are combined carefully to avoid overmixing, preserving tenderness. Blueberries are gently folded in to add juicy spots throughout the batter.
The pancakes cook on a buttered or greased griddle until golden on the bottom with bubbles forming on top, then flipped to finish cooking. This method produces pancakes with a tender crumb enriched by ricotta's creamy texture and a bright citrus note from the lemon, accented by sweet blueberries.
These pancakes work well accompanied by blueberry syrup, emphasizing their fruity, fresh qualities. They are suitable for leisurely weekend breakfasts and family meals. Separating eggs and whipping the whites, as suggested, can improve fluffiness for a lighter texture.
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 1/2 cups ricotta cheese
- 1 egg
- 1 1/2 cups milk
- 2 tablespoons vanilla
- 1 teaspoon lemon zest
- lemon juice of 1
- 1 1/2 cups blueberries fresh or frozen and thawed
- butter or cooking spray for griddle
- blueberry syrup homemade
Instructions
- Whisk all dry ingredients, flour, baking powder, baking soda, salt and sugar, in a medium mixing bowl.
- In a separate medium mixing bowl, whisk wet ingredients, ricotta cheese, milk, egg, vanilla, lemon zest and lemon juice.
- Combine dry ingredients to wet ingredients, whisking until just moistened and combined. Do not over mix.
- Gently, fold in blueberries.
- Heat griddle to 350 degrees or a large skillet to medium-high heat. Grease with butter or cooking spray.
- Measure out approximately 1/2 cup of batter for each pancake. Or make them however large or small you want. Cook 2-3 minutes or until bottoms are brown and tops begin to bubble. Flip and repeat, being careful not to overcook.
- Remove and, if desired, place into a warm oven until the remainder are finished. Continue with remaining pancake batter.
- Serve hot with Homemade Blueberry Syrup.
- If you've tried this recipe, come back and let us know how it was!
Notes
- Separating eggs and whipping egg whites before mixing improves pancake fluffiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 28mg | 9% |
| Sodium | 342mg | 14% |
| Potassium | 269mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 197mg | 20% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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