Recipes|Featured Main
Lemon Ricotta Berry Pancakes
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT30M15 Minutes
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Yield:4-6 Servings
Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat or oat flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla
- ½ cup ricotta cheese (or Greek yogurt or cottage cheese)
- 2 tablespoons melted butter
- 2 tablespoons maple syrup
- 1 tablespoon grated lemon zest
- 2 tablespoons lemon juice
- 1 cup blueberries
- Butter and maple syrup for serving
- 236.59ml all-purpose flour
- 118.29ml whole wheat or oat flour
- 2.13g baking soda
- 8.52g baking powder
- 1.07g salt
- 236.59ml milk
- 2 eggs
- 4.26g vanilla
- 118.29ml ricotta cheese (or Greek yogurt or cottage cheese)
- 25.56g melted butter
- 25.56g maple syrup
- 12.78g grated lemon zest
- 25.56g lemon juice
- 236.59ml blueberries
- Butter and maple syrup for serving
Summer is the season of picking fresh berries and lazy mornings having breakfast as a family. These lemon ricotta pancakes are the perfect centerpiece to savor our favorite berry and fill our empty tummies.
Preparation
STEP 1
In one bowl mix together flours, baking soda, baking powder, and salt.
STEP 2
In another bowl mix milk, eggs, vanilla, ricotta, melted butter, maple syrup, lemon zest and lemon juice.
STEP 3
Mix dry ingredients with wet ingredients until just incorporated, but don’t over mix. Fold in blueberries.
STEP 4
Heat a griddle to medium heat. Butter or coat with cooking spray. Pour batter into pancakes of desired size. Do not flip until bubbles appear on top of pancakes. About 2-3 minutes. Pancakes should be puffed and golden brown on both sides when ready. Cook in batches to use all of the batter.
STEP 5
Serve warm with butter and maple syrup.
Options
These pancakes can be made with any favorite berry, fresh or frozen. Raspberries, blackberries, or chopped strawberries are also delicious.