These Lemon Ricotta Blueberry Pancakes are a delightful twist on healthy blueberry pancakes ideas, offering a light, fluffy texture and bright flavor. You’ll love how easy they are to make, perfect for a special breakfast or brunch.
Key Ingredients & Substitutions:
- Ricotta Cheese: Adds moisture and a tender crumb; use whole milk or part-skim.
- Lemon Zest & Juice: Provides a fresh, zesty kick; don’t skip fresh lemon!
- Blueberries: Fresh or frozen work well; if using frozen, don’t thaw.
- All-Purpose Flour: Can substitute with a 1:1 gluten-free flour blend for healthy blueberry pancakes ideas.
Ingredients:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ cup ricotta cheese
- 1 large egg
- 2 tablespoons melted unsalted butter, plus extra for cooking
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 cup fresh or frozen blueberries
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per serving: Approximately 350
- Tools Needed: Large mixing bowls, whisk, non-stick griddle or pan, spatula.
Step-by-Step Instructions:
1. Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make sure these dry ingredients are well combined for even rising.
2. Mix Wet Ingredients
In a separate medium bowl, whisk together the milk, ricotta cheese, egg, melted butter, vanilla extract, lemon zest, and lemon juice. Ensure the mixture is smooth and evenly incorporated.
3. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. A few lumps are okay; overmixing will make your pancakes tough.
4. Fold in Blueberries
Gently fold the blueberries into the batter. This ensures they are evenly distributed without crushing them.
5. Cook the Pancakes
Heat a lightly buttered non-stick griddle or pan over medium heat. Pour about ¼ cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and cooked through.
6. Serve Immediately
Serve your healthy blueberry pancakes ideas warm with your favorite toppings like extra blueberries, a dusting of powdered sugar, or a drizzle of maple syrup.
Variation Ideas:
- Add a pinch of cinnamon or nutmeg to the dry ingredients for extra spice.
- Substitute blueberries with raspberries or chopped strawberries.
- Stir in a tablespoon of poppy seeds with the lemon zest for a lemon-poppy seed twist.
Storage Instructions:
Store leftover Lemon Ricotta Blueberry Pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, you can use a toaster, microwave, or warm them gently in a pan until heated through.
Frequently Asked Questions (FAQ):
- Can you use frozen blueberries? Yes, you can use frozen blueberries directly without thawing them.
- Why are my pancakes not fluffy? Overmixing the batter can lead to tough, flat pancakes. Mix until just combined.
- Can you make the batter ahead of time? It’s best to make the batter just before cooking for optimal fluffiness.
- What kind of ricotta cheese should you use? Whole milk or part-skim ricotta cheese works well.
- How do you prevent blueberries from sinking? You can toss the blueberries in a teaspoon of flour before adding them to the batter.
- Are these pancakes healthy? These healthy blueberry pancakes ideas incorporate ricotta for protein and natural sweetness, making them a more wholesome option.
