Fluffy Lemon Ricotta Pancakes with Blueberry Sauce Delight!
Deliciously fluffy pancakes made with ricotta cheese and a hint of lemon, served with a sweet blueberry sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 1/4 cup sugar
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup blueberries
- 1/4 cup maple syrup
Instructions
- In a large bowl, mix ricotta cheese, eggs, milk, sugar, and lemon zest until smooth.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- For the blueberry sauce, combine blueberries and maple syrup in a small saucepan over medium heat, cooking until the blueberries burst and the sauce thickens.
- Serve pancakes warm topped with blueberry sauce.
Notes
- For extra fluffiness, let the batter rest for 10 minutes before cooking.
- Adjust the sweetness of the blueberry sauce to your preference.
- These pancakes can be made ahead and reheated in a toaster or microwave.