Blueberry Lemon Ricotta Pancakes
Fluffy ricotta pancakes studded with blueberries and bright lemon zest, topped with fresh blackberries and maple syrup. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 1 cup ricotta cheese
- 2 whole eggs
- ½ cup all-purpose flour
- 1 cup blueberries, fresh
- 1 whole lemon (zested + juiced)
- 2 tbsp granulated sugar
- ¾ cup blackberries, fresh
- ½ cup maple syrup
Instructions
- 1
Whisk ricotta, eggs, lemon zest, and juice together in a bowl until smooth.
- 2
Fold in flour and sugar until just combined. Gently fold in blueberries.
- 3
Heat butter in a non-stick skillet over medium-high until it foams, ~90 seconds.
- 4
Scoop batter onto the skillet in 3-inch rounds. Cook 2–3 minutes until edges look set and bubbles form on top.
- 5
Flip pancakes and cook another 1–2 minutes until the bottom is golden. Transfer to a plate.
- 6
Serve hot with blackberries on top and maple syrup on the side.
Tools you’ll need
- mixing bowl
- whisk
- 12-inch non-stick skillet
- spatula
- measuring cups and spoons
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