Description

Fluffy and moist pancakes made with ricotta cheese, fresh lemon zest, and bursting blueberries, perfect for a family breakfast.

Ingredients

Scale

1 cup (240g) fresh ricotta cheese
1 ½ cups (190g) all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar (white or raw)
Zest of 1 medium lemon
2 large eggs
1 cup (240ml) whole milk or 2%
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup (150g) frozen or fresh blueberries
Butter or oil for cooking

Instructions

In a large bowl, whisk together the flour, baking powder, sugar, and salt.
In a separate bowl, beat the eggs lightly. Add ricotta cheese, milk, vanilla extract, and lemon zest. Whisk until smooth and creamy.
Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula, being careful not to overmix. Fold in the blueberries gently.
Heat a non-stick skillet over medium heat and add butter or oil to coat the surface.
Scoop about ¼ cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form and edges look set.
Flip carefully and cook another 2 minutes until golden brown and cooked through.
Serve immediately, optionally dusted with powdered sugar and drizzled with maple syrup.

Notes

Do not overmix the batter to keep pancakes tender and fluffy. Use fresh lemon zest for best flavor. Fold in blueberries gently to avoid bursting. Use medium heat to prevent burning. Batter can be made ahead and refrigerated overnight.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 serving (about 3-4
Calories: 320
Sugar: 10
Sodium: 300
Fat: 10
Saturated Fat: 5
Carbohydrates: 38
Fiber: 3
Protein: 12

Keywords: blueberry pancakes, lemon ricotta pancakes, fluffy pancakes, family breakfast, easy pancake recipe