Description
These Blueberry Lemon Ricotta Pancakes are a delightful twist on classic pancakes, bursting with fresh blueberries and bright lemon flavors. The addition of ricotta cheese lends a fluffy texture and richness to the batter, making these pancakes a perfect weekend breakfast treat.
Ingredients
Units
Scale
For the Pancakes:
- 1 1/2 cups buttermilk or whole milk
- 3/4 cup whole milk ricotta cheese
- 2 large eggs
- 2 tablespoons salted butter, melted
- 1 tablespoon honey (adjust to taste)
- 2 teaspoons vanilla extract
- 1–2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 1/2 cups white whole wheat flour or all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups fresh or frozen blueberries
For the Poppy-Seed Lemon Syrup:
- 1/2 cup real maple syrup
- 1 tablespoon poppy seeds
- 2 teaspoons lemon zest
Instructions
- In a large mixing bowl, whisk together the buttermilk, ricotta, eggs, butter, honey, vanilla, lemon juice, and lemon zest. Stir in the flour, baking powder, and salt until just combined.
- Fold in the blueberries and optional blueberry jam. Let the batter rest for 5-10 minutes.
- Heat a skillet or griddle over medium heat, add butter or cooking spray. Pour 1/4 cup batter for each pancake, cook until bubbles form, then flip and cook until golden.
- For the syrup, warm maple syrup with poppy seeds and lemon zest over low heat.
- Serve pancakes with poppy-seed syrup, butter, and fresh blueberries.
Notes
- You can add additional honey for a sweeter pancake batter.
- Feel free to customize with your favorite toppings like whipped cream or extra lemon zest.
- Extra batter can be stored in the fridge for a day for quick pancakes the next morning.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 12g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
