Get ready to elevate your breakfast game with the Fluffiest Lemon Blueberry Ricotta Pancakes! Imagine sinking your fork into a stack of light, airy pancakes bursting with juicy blueberries and zesty lemon flavor. These pancakes aren't just a treat; they’re a delightful morning experience that will have everyone asking for seconds! Perfect for lazy weekends or special brunches, this recipe combines the creamy richness of ricotta cheese with the vibrant freshness of lemon and blueberries. So, if you're ready to impress your family and friends, read on to discover how to whip up these irresistible pancakes that promise to be the highlight of your morning!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1/2 cup milk
- 2 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1 cup blueberries
- Butter or oil for cooking
Instructions
- Prepare all ingredients and ensure they are at room temperature. Measure out ricotta cheese, all-purpose flour, milk, eggs, lemon zest, baking powder, sugar, and fresh blueberries.
- In a large mixing bowl, whisk together ricotta cheese, eggs, milk, lemon zest, and sugar until smooth and well combined. The ricotta will create an extra creamy texture in the pancakes.
- In a separate bowl, sift together the all-purpose flour and baking powder to remove any lumps and ensure even distribution of the leavening agent.
- Gently fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be slightly lumpy, which helps create fluffy pancakes.
- Allow the batter to rest for 5-10 minutes, which helps the flour absorb liquid and the baking powder to activate.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface with butter or oil.
- Using a 1/4 cup measuring cup, scoop batter onto the heated surface. Sprinkle a handful of fresh blueberries directly onto each pancake while the first side is cooking.
- Cook pancakes until bubbles form on the surface and edges look slightly dry, approximately 2-3 minutes. Carefully flip and cook the other side for an additional 1-2 minutes until golden brown.
- Transfer cooked pancakes to a warm plate and cover with a clean kitchen towel to keep them warm while preparing the remaining batter.
- Serve immediately with additional fresh blueberries, a dusting of powdered sugar, a drizzle of maple syrup, or a dollop of lemon-infused whipped cream.
Tips
- Room Temperature Ingredients: Ensure all your ingredients, especially the ricotta cheese and eggs, are at room temperature. This helps create a smoother batter and fluffier pancakes.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. A slightly lumpy batter is key to achieving that fluffy texture.
- Rest the Batter: Allowing the batter to rest for 5-10 minutes lets the flour absorb the liquid and helps the baking powder activate, resulting in even fluffier pancakes.
- Temperature Control: Cook the pancakes on medium-low heat. This allows the pancakes to cook through without burning the outside, giving you that perfect golden brown color.
- Add Blueberries Wisely: Sprinkle blueberries onto the pancakes while they cook on the first side. This helps prevent them from sinking to the bottom of the batter.
- Keep Them Warm: Transfer cooked pancakes to a warm plate and cover them with a clean kitchen towel to keep them warm while you finish cooking the rest.
- Garnish Creatively: Serve your pancakes with extra blueberries, a dusting of powdered sugar, or a drizzle of maple syrup. For an extra special touch, try adding lemon-infused whipped cream!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 15g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 110mg
