Description
Delight in fluffy Blueberry Lemon Ricotta Pancakes that are bursting with sweet blueberries and zesty lemon flavors. These pancakes are made with buttermilk, ricotta cheese, and a hint of honey, perfect for a cozy and indulgent breakfast treat.
Ingredients
Units
Scale
For the Pancakes:
- 1 1/2 cups buttermilk, or whole milk
- 3/4 cup whole milk ricotta cheese
- 2 large eggs
- 2 tbsp salted butter, melted
- 1 tbsp honey (adjust to taste)
- 2 tsp vanilla extract
- 1-2 tbsp lemon zest
- 2 tbsp lemon juice
- 1 1/2 cups white whole wheat flour or all-purpose flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 1/2 cups fresh or frozen blueberries
- 3-4 tbsp blueberry jam (optional)
For the Poppy-Seed Lemon Syrup:
- 1/2 cup real maple syrup
- 1 tbsp poppy-seeds
- 2 tsp lemon zest
Instructions
- Mix the Pancake Batter: In a large bowl, combine buttermilk, ricotta, eggs, butter, honey, vanilla, lemon juice, and zest. Add flour, baking powder, and salt, mix until just combined.
- Prepare the Pancakes: Fold in blueberries and optional jam. Let batter rest. Cook on a skillet until golden on both sides.
- Make the Syrup: Warm maple syrup with poppy-seeds and lemon zest over low heat.
- Serve: Top pancakes with syrup, butter, and extra blueberries. Enjoy!
Notes
- You can add more honey for sweeter pancakes.
- Feel free to adjust the amount of lemon zest to suit your taste preferences.
- For extra berry flavor, include blueberry jam in the batter.
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 12g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
