Description
Fluffy lemon ricotta pancakes bring zesty sunshine to breakfast tables, offering a delightful Italian-inspired morning treat. Light, creamy layers melt in your mouth, transporting taste buds to a charming Mediterranean kitchen.
Ingredients
Scale
Main Ingredients:
- 1 1/4 cups all-purpose flour
- 1 cup ricotta cheese
- 2 cups fresh or frozen blueberries
- 1 large egg
- 2 large egg whites
Wet Ingredients:
- 1/2 cup fresh lemon juice
- 1 1/2 tablespoons fresh lemon juice
- 2 teaspoons grated lemon zest
- 1 tablespoon oil (canola, vegetable, or avocado)
Additional Ingredients:
- 3 tablespoons granulated sugar
- 2–3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons cornstarch
- 2 tablespoons water
Instructions
- Craft the blueberry sauce by mixing lemon juice with cornstarch in a small bowl. In a medium saucepan, combine blueberries, sugar, and water. Bring to a rolling boil, then reduce heat and simmer. Incorporate the lemon juice mixture, stirring until the sauce thickens. Remove from heat and keep warm.
- Whisk dry ingredients (flour, sugar, baking powder, baking soda, salt) in a large mixing bowl. In a separate bowl, blend ricotta, eggs, lemon juice, lemon zest, and canola oil. Gently fold wet ingredients into dry ingredients until just combined, maintaining a thick batter consistency.
- Preheat griddle or nonstick skillet to medium heat (around 350°F). Lightly grease cooking surface. Pour approximately ⅓ cup batter for each pancake. Cook for 2 minutes until golden brown and bubbles form on surface. Flip and cook an additional 2 minutes until both sides are evenly colored.
- Plate pancakes immediately, topping with warm blueberry sauce. Alternative serving options include maple syrup or butter. Refrigerate leftover pancakes for up to 3 days or freeze for 2 months in an airtight container.
Notes
- Boost protein content by folding extra ricotta gently into the batter for a richer texture.
- Ensure light, fluffy pancakes by not overmixing the batter, which can develop tough gluten strands.
- Swap canola oil with coconut or avocado oil for different flavor profiles and healthier fat options.
- Create gluten-free version by replacing wheat flour with almond or oat flour for those with dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 245 kcal
- Sugar: 14 g
- Sodium: 290 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 75 mg