Lemon Ricotta Pancakes: Indulgent Recipe with Blueberry Syrup
Delight in the fluffy texture of Lemon Ricotta Pancakes served with a sweet and tangy blueberry syrup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/4 cup granulated sugar
- 1 lemon, zested and juiced
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- In a large bowl, mix ricotta, eggs, milk, lemon zest, and lemon juice until combined.
- In another bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Gradually combine the wet and dry ingredients until just mixed.
- Preheat a non-stick skillet over medium heat and pour in the batter to form pancakes.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with blueberry syrup.
Notes
- For extra fluff, let the batter rest for 10 minutes before cooking.
- Substitute half the flour with whole wheat flour for a healthier option.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg
Keywords: Lemon Ricotta Pancakes, Blueberry Syrup, Pancake Recipe