Description
Create wonderfully moist and fluffy pancakes with this easy recipe. The combination of creamy ricotta, bright lemon zest, and sweet blueberries makes for a delightful breakfast treat that’s sure to bring a smile to your face.
Ingredients
Scale
- 2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 3 tablespoons butter, melted
- 1 egg
- 1/2 cup ricotta cheese
- 1 teaspoon lemon zest
- 1 cup blueberries (fresh or frozen)
Instructions
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the milk, melted butter, and egg until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the ricotta cheese and lemon zest.
- Carefully stir in the blueberries.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve hot with your favorite toppings.
Notes
- For extra fluffy pancakes, be sure not to overmix the batter.
- If using frozen blueberries, do not thaw them before adding to the batter.
- Adjust lemon zest to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: Approximately 200-250 (will vary based on exact ingredients and toppings)
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies