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Stack of blueberry lemon ricotta pancakes with drizzle of maple syrup over top.
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Blueberry Lemon Ricotta Pancakes

These easy Blueberry Lemon Ricotta Pancakes are light, fluffy and incredibly delicious. The combination of plump blueberries, creamy ricotta cheese, some lemon and a classic homemade pancake mix makes these luscious cakes a winning breakfast recipe.
Course: Breakfast, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 8 pancakes
Author: Heather

Ingredients

Instructions

  • In a large mixing bowl, whisk together the all purpose flour, baking powder, salt and sugar.
  • In a medium bowl, whisk together the ricotta cheese, lemon zest, lemon juice, egg and buttermilk until smooth.
  • Add the wet ingredients to the dry ingredients and whisk together just until incorporated. Lumpy batter is good batter.
  • Fold in the blueberries.
  • Let the batter rest while you heat the griddle or skillet.
  • Heat an electric griddle to 350°F or a large skillet over medium heat with a little butter or oil.
  • Using a ladle or ½ cup measuring cup, add pancake batter to the griddle. Cook until bubbles appear and start to pop and the sides of the pancakes look dry. This takes about 1-2 minutes.
  • Flip pancakes and cook another 1-2 minutes until pancakes are golden brown.
  • Set pancakes aside and repeat until all batter is used. This will make 8 pancakes that are 3-4 inches in diameter.
  • Serve with maple syrup and enjoy!

Nutrition

Serving: 1pancake | Calories: 161kcal | Carbohydrates: 26g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 358mg | Potassium: 116mg | Fiber: 1g | Sugar: 6g | Vitamin A: 160IU | Vitamin C: 8mg | Calcium: 166mg | Iron: 2mg
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