Blueberry Lemon Ricotta Pancakes
A light and fluffy thick pancakes that will be a family favorite soon. Bursting with bright flavors these freezer friendly pancakes will be a hit at your next breakfast or brunch.
Servings: 8 Pancakes
Calories: 154kcal
Ingredients
- 1 cup all purpose flour
- 4 Tablespoons granulated sugar
- 2 teaspoon baking powder
- A pinch of salt
- 2 large egg
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- ½ cup full fat ricotta cheese
- 2 Tablespoons lemon juice
- 1 teaspoons lemon zest
- 1 cup blueberries
- Butter to brush the pan about a tablespoon
Instructions
- In a large bowl, mix flour, granulated sugar, baking powder and salt.
- In another bowl whisk together eggs and vanilla.
- Add ricotta cheese and buttermilk then mix well using a whisk.
- Add the ricotta mixture to the dry ingredients, pour lemon juice and add lemon zest then mix everything until just incorporated.
- Over medium heat brush a skillet with melted butter.
- Pour ⅓ cup of the pancake mixture and top with some blueberries.
- Cook for 1 ½ to 2 minutes until the top looks set.
- Flip with a spatula and cook for another 1 ½ to 2 minutes.
- Continue cooking brushing the skillet every couple of pancakes.
- Serve with your favorite sauce.
Notes
- I suggested turning the heat to low in between pancakes to allow pan to cool down a bit so the batter won’t brown too quickly then raise it up to medium again after pouring and adding the berries on top.
- Use a whisk to mix in the ricotta with the buttermilk and the rest of the wet ingredients, it is easier than using a spatula.
- Please check the nutrition disclaimer policy.
Nutrition
Calories: 154kcal | Carbohydrates: 23g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 162mg | Potassium: 101mg | Fiber: 1g | Sugar: 9g | Vitamin A: 186IU | Vitamin C: 4mg | Calcium: 129mg | Iron: 1mg
