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Lemon Blueberry Ricotta Pancakes: 1 Amazing Recipe

Lemon Blueberry Ricotta Pancakes
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Enjoy these light and fluffy lemon blueberry ricotta pancakes. They are perfect for a zesty and satisfying brunch.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 1/4 cups ricotta cheese
  • 1 egg
  • 3 tablespoons butter, melted
  • 1 lemon, zested
  • 1 cup blueberries

Instructions

  1. In a large bowl, sift together the flour, baking powder, salt and sugar.
  2. Make a well in the center and pour in the milk, ricotta cheese and egg; mix until smooth.
  3. Stir in the melted butter, lemon zest and blueberries.
  4. Heat a lightly oiled griddle or frying pan over medium-high heat.
  5. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  6. Brown on both sides and serve hot.

Notes

  • For an extra burst of lemon flavor, add a squeeze of fresh lemon juice to the batter.
  • You can substitute other berries like raspberries or strawberries for the blueberries.
  • Serve with your favorite syrup, whipped cream, or a dusting of powdered sugar.

Nutrition

Find it online: https://savorandpin.com/lemon-blueberry-ricotta-pancakes/