Description

Delight your taste buds with these fluffy Blueberry Lemon Ricotta Pancakes. The combination of creamy ricotta, zesty lemon, and bursts of fresh blueberries makes for a perfect breakfast treat.

Ingredients

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Wet Ingredients:

1 cup ricotta cheese
1/2 cup milk
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
Juice of 1 lemon
1/4 cup sugar

Dry Ingredients:

1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup fresh blueberries

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Instructions

Combine wet ingredients: In a large bowl, whisk together ricotta cheese, milk, eggs, sugar, lemon zest, lemon juice, and vanilla extract until smooth.
Mix dry ingredients: Sift together flour, baking powder, and salt in a separate bowl.
Combine wet and dry: Gradually add dry ingredients to wet, stirring gently until just combined.
Fold in blueberries: Carefully fold blueberries into the batter.
Heat the skillet: Preheat a non-stick skillet over medium heat and grease lightly.
Cook pancakes: Pour batter onto skillet, cook until bubbles form, then flip and cook until golden brown, about 2-3 minutes per side.
Serve and enjoy: Serve warm with maple syrup and extra blueberries.

Nutrition

Serving Size: 1 pancake
Calories: 180
Sugar: 8g
Sodium: 320mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 8g
Cholesterol: 70mg