Bld's Blueberry Ricotta Pancakes
Fluffy, golden, and bursting with juicy blueberries, Bld's Blueberry Ricotta Pancakes take your breakfast game to a whole new level. These irresistibly soft pancakes feature the luxurious addition of ricotta cheese, lending a creamy texture and richness that pairs beautifully with zesty lemon zest and pockets of warm blueberries in every bite. Perfect for weekend brunch or a special treat, this recipe uses a simple mix of pantry staples and fresh ingredients for a delightful balance of sweet and tangy flavors. Ready in just 25 minutes, these pancakes are best served warm with a drizzle of maple syrup, extra blueberries, or a sprinkle of powdered sugar. Ideal for family breakfasts or entertaining guests, this blueberry ricotta pancake recipe will make your mornings unforgettable.
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Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 2 tablespoons granulated sugar
- 0.25 teaspoon salt
- 0.75 cup whole milk
- 0.5 cup ricotta cheese
- 1 unit large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 0.75 cup blueberries
- 2 tablespoons unsalted butter
- 0 optional maple syrup (for serving)
Directions
Step 1
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
Step 2
In a separate bowl, combine the milk, ricotta cheese, egg, vanilla extract, and lemon zest. Whisk until smooth and well blended.
Step 3
Gradually pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Step 4
Fold in the blueberries gently, ensuring they are evenly distributed throughout the batter.
Step 5
Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter and let it melt, coating the surface.
Step 6
Use a 1/4-cup measure to scoop the batter onto the skillet, spacing pancakes apart for even cooking.
Step 7
Cook each pancake until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip carefully and cook the other side for another 2 minutes or until golden brown.
Step 8
Transfer cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
Step 9
Serve the pancakes warm with a drizzle of maple syrup, extra blueberries, or a dusting of powdered sugar if desired.
Nutrition Facts
| Serving size | (676.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1232.9 |
| Total Fat 49.5g | 0% |
| Saturated Fat 27.4g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 345.3mg | 0% |
| Sodium 1941.3mg | 0% |
| Total Carbohydrate 163.1g | 0% |
| Dietary Fiber 6.9g | 0% |
| Total Sugars 57.0g | |
| Protein 39.6g | 0% |
| Vitamin D 121.5IU | 0% |
| Calcium 798.9mg | 0% |
| Iron 6.8mg | 0% |
| Potassium 659.5mg | 0% |
Source of Calories