Blueberry Lemon Ricotta Pancakes

$- 1 cup all-purpose flour - 1 tablespoon baking powder - 1/4 teaspoon salt - 1 cup ricotta cheese - 1/2 cup milk - 2 large eggs - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1/4 cup sugar - 1 cup fresh blueberries (plus extra for serving) - Butter or oil for cooking When you choose blueberries, look for firm, plump berries. They should be deep blue. Avoid any that are soft or have green spots. Fresh blueberries burst with flavor in these pancakes. Always wash them gently to keep them whole. You can also pick them up at the local farmers' market for the best taste. Using ripe and fresh ingredients makes a big difference. Fresh ricotta gives the pancakes a creamy texture. Fresh lemon zest adds brightness and a lovely aroma. These ingredients work together to make a delightful breakfast dish you will enjoy. {{ingredient_image_1}} To make blueberry lemon ricotta pancakes, start by preparing your mix. In a large bowl, whisk together the following dry ingredients: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/4 teaspoon salt Set this mixture aside. In another bowl, mix the wet ingredients. Combine: - 1 cup ricotta cheese - 1/2 cup milk - 2 large eggs - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1/4 cup sugar Whisk these ingredients until they blend well. Next, slowly add the dry mix into the wet ingredients. Stir gently until everything is just combined. Remember, a few lumps are okay. Finally, fold in 1 cup of fresh blueberries carefully. Heat a non-stick skillet over medium heat. Add a small amount of butter or oil to coat the pan. Pour about 1/4 cup of the batter for each pancake. Cook for about 2 to 3 minutes. Look for bubbles forming on the surface. When you see them, it’s time to flip the pancake. Cook for another 2 to 3 minutes until they turn golden brown. Repeat this process with the remaining batter. Add more butter or oil to the skillet as needed to keep the pancakes from sticking. Enjoy the process and watch each pancake become a delicious treat! To make the best blueberry lemon ricotta pancakes, avoid over-mixing the batter. Stir gently until the dry and wet ingredients just combine. A few lumps are fine; they help keep your pancakes fluffy. Over-mixing can lead to dense pancakes, which we want to avoid. For the best results, use a non-stick skillet or griddle. This helps prevent sticking and makes flipping easier. A ladle or measuring cup works great for pouring the batter. This keeps your pancake sizes even. If you have a spatula with a thin edge, it can help flip the pancakes without tearing them. Serve these pancakes warm and stack them high on a plate. Dust them lightly with powdered sugar for a sweet touch. You can top them with fresh blueberries for extra flavor and color. A drizzle of maple syrup adds sweetness and makes the dish feel special. For an extra treat, add a dollop of whipped cream on top. This creaminess pairs well with the tart lemon and sweet blueberries. You can even garnish with a sprinkle of lemon zest for a bright finish. Get creative with the presentation, and enjoy your delightful breakfast! Pro Tips Use Room Temperature Ingredients: Allow your ricotta, eggs, and milk to come to room temperature before mixing. This helps create a smoother batter and fluffier pancakes. Don’t Overmix the Batter: Mixing too much can lead to dense pancakes. Stir the batter until just combined; a few lumps are perfectly fine. Fresh Blueberries Are Best: Use fresh blueberries for the best flavor and texture. If using frozen, ensure they are thawed and drained to prevent extra moisture in the batter. Keep Pancakes Warm: As you cook the pancakes, keep them warm in a preheated oven at 200°F (93°C) while you finish the batch to serve them all hot at once. {{image_2}} If you want gluten-free pancakes, use a gluten-free flour blend. This swap works well and keeps the taste yummy. You can find these blends at most stores. They mix easily into the batter. For dairy-free options, replace ricotta cheese with silken tofu. Blend the tofu until smooth for the right texture. Swap milk with almond or oat milk to keep it creamy. These changes make a great pancake that fits many diets. You can add fun flavors to your pancakes. Try mixing in diced strawberries or raspberries for a fruity twist. Chopped peaches or bananas also work well. These fruits add sweetness and color to the dish. For a spicy kick, sprinkle in a pinch of cinnamon or nutmeg. A dash of vanilla extract gives a warm flavor too. Get creative! Each fruit or spice you add can make these pancakes new and exciting. After making blueberry lemon ricotta pancakes, you may have some leftovers. To keep them fresh, place the pancakes in a single layer on a plate. Cover them with plastic wrap or foil. This keeps them from drying out. For longer storage, stack the pancakes with parchment paper between each one. Then, place them in an airtight container. If you want to freeze them, put the pancakes in a freezer-safe bag. Squeeze out as much air as you can before sealing. This helps prevent freezer burn. When you want to eat them again, take out the pancakes. To reheat pancakes without losing texture, use a skillet over low heat. Add a touch of butter or oil to the pan. Heat each pancake for about one minute on each side. You can also use the microwave. Place a damp paper towel over the pancakes and microwave for about 20 seconds. This method keeps them soft. Blueberry lemon ricotta pancakes stay fresh in the fridge for about three days. Make sure you store them properly to maintain quality. In the freezer, they can last for up to two months. Just be sure to thaw them in the fridge before reheating. This way, you’ll enjoy delicious pancakes anytime! How to make pancakes fluffier? To make your pancakes fluffier, you can use a few tricks. First, separate the eggs. Beat the egg whites until they are stiff, then fold them into the batter. This adds air and lightness. Also, avoid over-mixing the batter. A few lumps are okay because they help keep the pancakes fluffy. Lastly, make sure your baking powder is fresh. Old baking powder may not rise well. Can I use frozen blueberries? Yes, you can use frozen blueberries in your pancakes. However, make sure to thaw and drain them first. If you add them frozen, they may make the batter too wet. Frozen blueberries may also turn the batter a blue color, which can be fun! Just remember to fold them in gently to avoid breaking them apart. General calorie count and nutritional breakdown Each serving of blueberry lemon ricotta pancakes has around 250 calories. They contain protein from the ricotta and eggs, which helps keep you full. You also get some fiber from the blueberries. Here’s a quick breakdown per serving: - Calories: 250 - Protein: 8g - Carbohydrates: 35g - Fat: 10g Allergen information regarding recipe ingredients This recipe contains common allergens like gluten and dairy. The flour and ricotta cheese are key ingredients. If you have gluten or dairy allergies, consider gluten-free flour and dairy-free cheese options. Always check the labels to ensure safety. This guide outlines how to make perfect blueberry pancakes. We discussed ingredients, preparation steps, and cooking tips for a fluffy texture. I shared tricks for serving and storing pancakes, plus how to customize them. Remember, avoid over-mixing the batter for the best results. Feel free to explore variations like gluten-free options or new flavors. With these tips, you can enjoy delicious pancakes any time, whether fresh or reheated later. Enjoy your cooking journey!$

Blueberry Lemon Ricotta Pancakes

Delicious pancakes made with ricotta cheese, fresh blueberries, and a hint of lemon.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 cup all-purpose flour
1 tablespoon baking powder
1 quarter teaspoon salt
1 cup ricotta cheese
1 cup milk
2 large eggs
1 zest lemon
2 tablespoons fresh lemon juice
1 quarter cup sugar
1 cup fresh blueberries
as needed Butter or oil for cooking

Instructions

In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In another bowl, combine the ricotta cheese, milk, eggs, lemon zest, lemon juice, and sugar. Mix until well blended.
Gradually add the dry flour mixture into the wet ingredients, stirring gently until just combined. Do not over-mix; a few lumps are okay.
Gently fold in the fresh blueberries to the batter.
Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil.
Pour 1/4 cup of batter for each pancake onto the skillet. Cook for about 2-3 minutes, or until bubbles start to form on the surface.
Flip the pancake and cook for an additional 2-3 minutes, until golden brown and cooked through.
Repeat with remaining batter, adding more butter or oil to the skillet as needed.

Notes

Stack the pancakes high on a serving plate, dust with powdered sugar, and top with additional fresh blueberries and a drizzle of maple syrup for an eye-catching finish. You can also add a dollop of whipped cream for extra indulgence!

Keyword blueberry, breakfast, lemon, pancakes