Lemon Blueberry Ricotta Pancakes
Fluffy ricotta pancakes studded with fresh blueberries and bright lemon zest, topped with butter and maple syrup. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 16g
Ingredients
- 1 cup ricotta cheese
- 2 whole eggs
- ¾ cup all-purpose flour
- 1 cup fresh blueberries
- 1 whole lemon
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 2 tbsp butter
- ½ cup maple syrup
Instructions
- 1
Zest the lemon into a medium bowl, then whisk in ricotta, eggs, and sugar until smooth.
- 2
Fold in flour and baking powder until just combined; don't overmix. Gently stir in blueberries.
- 3
Heat 1 tbsp butter in a 12-inch skillet over medium-high until foaming, about 90 seconds.
- 4
Scoop batter into 4 pancakes (about 1/4 cup each). Cook until edges look dry and bottom is golden, 2–3 minutes.
- 5
Flip once and cook until the second side is golden brown, about 90 seconds. Transfer to a plate.
- 6
Add remaining 1 tbsp butter to skillet, then repeat with remaining batter. Serve hot with maple syrup and extra butter.
Tools you’ll need
- medium mixing bowl
- whisk
- 12-inch nonstick or cast iron skillet
- spatula
- measuring cups
- measuring spoons
- microplane zester
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