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Fluffy Lemon Ricotta Pancakes

Fluffy Lemon Ricotta Pancakes to Brighten Your Mornings

Delight in the zesty flavor of Fluffy Lemon Ricotta Pancakes, perfect for brightening any breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 1 cup All-Purpose Flour Can be substituted with gluten-free flour blend
  • 2 teaspoons Baking Powder Ensure it's fresh for best results
  • 2 tablespoons Granulated Sugar Adjust sweetness to taste
  • 1 teaspoon Salt Enhances flavor
  • 2 large Eggs Can be replaced with flaxseed meal for vegan option
  • 1 cup Ricotta Cheese Use fresh ricotta for best results
  • 1 tablespoon Lemon Zest Avoid the bitter white pith
  • 1/2 cup Milk Dairy-free options like almond milk can be used
  • 1/2 tablespoon Lemon Juice Adds acidity and flavor
  • as needed Butter or Oil For greasing the skillet
For the Blueberry Compote
  • 2 cups Frozen Blueberries Can substitute with fresh berries
  • 1 tablespoon Granulated Sugar Adjust based on fruit sweetness
  • 1 tablespoon Lemon Juice Enhances flavor

Equipment

  • Saucepan
  • medium bowl
  • whisk
  • nonstick skillet

Method
 

Step-by-Step Instructions
  1. Prepare Blueberry Compote: In a small saucepan over low heat, combine frozen blueberries, a tablespoon of sugar, and a splash of lemon juice. Cook for about 10 minutes until thickened.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, sugar, and salt. Add lemon zest and mix thoroughly.
  3. Combine Wet Ingredients: In a separate bowl, beat eggs, then whisk in milk and lemon juice until frothy.
  4. Incorporate Ricotta: Fold in ricotta gently until combined; some lumps are okay.
  5. Combine Wet and Dry Ingredients: Gradually mix wet ingredients into dry and stir gently. Let the batter rest for 5 minutes.
  6. Cook Pancakes: Preheat skillet, lightly grease, and pour 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden.
  7. Serve and Enjoy: Stack pancakes, top with blueberry compote, garnish as desired, and serve warm.

Nutrition

Serving: 2pancakesCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Allow batter to rest for fluffier pancakes. Adjust sugars based on personal sweetness preference.

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