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To whip up these delightful Lemon Blueberry Ricotta Pancakes, gather the following ingredients: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup ricotta cheese - 1 large egg - 1/4 cup milk (or almond milk) - 1/4 cup granulated sugar - Zest of 1 lemon - 1 tablespoon fresh lemon juice - 1 cup fresh blueberries - Butter or oil for cooking These ingredients blend perfectly to create light and fluffy pancakes. The ricotta cheese adds a creamy texture, while the fresh blueberries burst with flavor. The lemon zest and juice give a bright and tangy twist that makes each bite refreshing. This balance makes them a perfect breakfast treat. Remember, using fresh ingredients can enhance the taste even more. Enjoy the process of gathering everything; this is part of the fun! {{ingredient_image_1}} First, grab a medium bowl. In this bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This mix will create the base for your pancakes. Make sure to combine these well; it helps the pancakes rise nicely. Now, take a large bowl. Add in 1 cup of ricotta cheese, 1 large egg, 1/4 cup of milk, and 1/4 cup of granulated sugar. Next, add the zest of 1 lemon and 1 tablespoon of fresh lemon juice. Stir this mixture until it becomes smooth and creamy. The ricotta adds richness and flavor. Carefully add the dry ingredient mix to the wet ingredients. Stir gently until just combined. It’s okay if the batter has a few lumps; this will keep your pancakes fluffy. Overmixing can make them tough, so be gentle! Heat a non-stick skillet over medium heat. Lightly grease the skillet with butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 3-4 minutes. You will see bubbles forming on the surface when they are ready to flip. Once they are golden brown, flip the pancakes and cook for another 2-3 minutes. Keep them warm while you cook the rest of the batter. Enjoy your delicious pancakes! For the best pancakes, the skillet must be just right. Heat your skillet over medium heat. A non-stick skillet works best. Lightly grease it with butter or oil. This helps the pancakes cook evenly and prevents sticking. If the skillet is too hot, the pancakes burn. If too cool, they turn out soggy. You want that perfect golden brown color. Mix gently when you combine the wet and dry ingredients. Overmixing can make the pancakes tough. It’s okay to have some lumps in the batter. Those lumps mean fluffy pancakes. The more you mix, the more gluten forms. Remember, lumps are your friend! For a flavor boost, think about adding vanilla extract. A teaspoon can make a big difference. You can also try adding a pinch of cinnamon or nutmeg. These spices bring warmth and depth to your pancakes. Feel free to experiment and find your favorite flavor mix! Pro Tips Use Room Temperature Ingredients: Allow your ricotta, egg, and milk to sit out for about 30 minutes before mixing. This helps the batter come together smoothly and creates fluffier pancakes. Don't Overmix the Batter: Mixing until just combined will ensure your pancakes remain tender. A few lumps are perfectly fine! Fresh Blueberries: Use fresh blueberries for the best flavor and texture. If using frozen, do not thaw them beforehand to prevent them from bleeding into 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. This way, they’ll all be warm when served! {{image_2}} You can easily make these pancakes dairy-free. Just swap out the milk for almond milk. For the ricotta, use a dairy-free cream cheese or nut-based ricotta. This change keeps the pancakes soft and fluffy, while still being rich in flavor. While blueberries are a star, try other fruits too. Raspberries, strawberries, or even diced peaches work great. Each fruit brings its own twist. This way, you can enjoy new tastes every time you make them. For extra crunch, think about adding nuts or seeds. Chopped walnuts or pecans add a nice texture. Chia seeds or flaxseeds boost nutrition, too. Just fold them into the batter with the fruit. These small changes can make a big difference in flavor and health benefits. To keep your lemon blueberry ricotta pancakes fresh, store them properly. First, let the pancakes cool to room temperature. Then, layer them with parchment paper in an airtight container. This helps to prevent sticking. You can also wrap pancakes tightly in plastic wrap. If you want to freeze them, place the wrapped pancakes in a freezer bag. This keeps them safe from freezer burn. When you’re ready to enjoy your pancakes again, reheating is key. For best results, use a skillet over medium heat. Place the pancakes in the skillet for about 2-3 minutes on each side. If you want to use a microwave, heat them for 15-20 seconds. This method is quick but may make them a bit softer. If you prefer crispier pancakes, stick with the skillet. In the fridge, your pancakes can last up to three days. Just make sure they are in an airtight container. If you freeze them, they can last for up to two months. Just remember to label your bags with the date. This way, you’ll know when to use them up. Enjoying leftover pancakes means you can savor that delicious flavor again! Yes, you can use whole wheat flour. It adds fiber and nutrients. However, it changes the texture. Whole wheat pancakes can be denser and heartier. To keep them light, try mixing half whole wheat and half all-purpose flour. Look for bubbles forming on the surface. When they start to pop, it is time to flip them. The pancakes should be golden brown on both sides. You can also check the center with a toothpick. If it comes out clean, the pancakes are done. Yes, you can mix the batter a few hours ahead. Store it in the fridge in a sealed container. Give it a gentle stir before you cook. If the batter thickens, you may need to add a splash of milk. This article covered a delightful pancake recipe highlighting ricotta and blueberries. We walked through the key ingredients, step-by-step instructions, and helpful tips to ensure success. Plus, we explored variations like dairy-free options and suggested add-ins. Remember, keeping lumps in the batter helps create fluffy pancakes. This recipe is flexible and allows for fun twists. Enjoy experimenting, and share these tasty pancakes with friends or family for a delicious breakfast treat. Happy cooking!

Lemon Blueberry Ricotta Pancakes

Delicious and fluffy pancakes made with ricotta cheese, fresh blueberries, and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup ricotta cheese
  • 1 large egg
  • 0.25 cup milk (or almond milk for a dairy-free option)
  • 0.25 cup granulated sugar
  • 1 unit zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 cup fresh blueberries (plus extra for serving)
  • as needed unit butter or oil for cooking

Instructions
 

  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In another large mixing bowl, combine the ricotta, egg, milk, sugar, lemon zest, and lemon juice, mixing until smooth.
  • Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
  • Fold in the fresh blueberries, ensuring they are evenly distributed in the batter.
  • Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  • Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 3-4 minutes or until bubbles form on the surface.
  • Flip the pancakes and cook for an additional 2-3 minutes or until golden brown and cooked through.
  • Remove from the skillet and keep warm while you repeat with the remaining batter.

Notes

Serve the pancakes stacked high, garnished with fresh blueberries and a drizzle of maple syrup. A sprinkle of powdered sugar on top adds a nice touch!
Keyword blueberry, breakfast, lemon, pancakes, ricotta