Blueberry Lemon Ricotta Pancake

Light and fluffy lemon ricotta pancake filled with fresh blueberries makes for a delicious brunch and breakfast! Serve with maple syrup for the ultimate treat!

5 from 2 votes

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Course: Breakfast

Cuisine: American, Italian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: pancakes

Calories: 281kcal

Author: MinShien

Ingredients

1 1/4 cup all purpose flour
3 tbsp granulated sugar
2 tsp baking powder
1/4 tsp baking soda
2/3 cup 2% milk
2 large eggs
2 tsp vanilla extract
1/2 cup whole milk ricotta cheese
3 tbsp lemon juice
1/2 tbsp lemon zest or more for stronger lemon flavors
butter for greasing skillet
1 cup blueberries
1/2 cup maple syrup

Instructions

In a large bowl, bring together all purpose flour, granulated sugar, baking powder and baking soda. Stir to combine.
Dig in well in the middle, then add milk, eggs, vanilla extract, ricotta cheese, lemon juice and lemon zest. Whisk to combine until mixture is smooth.
Melt butter on skillet/griddle so there is a very thin layer of it on the surface. Set heat to medium/medium low.
Use a ladle to scoop pancake mixture and gently pour it onto the skillet/griddle. Add a few blueberries to the top of the pancake. Let it cook until bubbles are formed on the surface and the bottom is slightly golden brown. It will take approximately 1-2 minutes, maybe even more.
Flip pancake over and cook until the other side is down.
Repeat step 4-5 until all the pancake mixture is gone. It should make ~6 pancakes.
Serve with maple syrup and enjoy!

Notes

Add more lemon zest if you like stronger lemon flavors in your pancake

Nutrition

Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!