I’ll get straight to the point, this is a breakfast for lemon lovers. These blueberry lemon ricotta pancakes are thick and fluffy and ooze with fresh blueberries. Serve these for a special birthday brunch for someone you love.
Blueberry Birthday Pancakes
Print recipe- 6 Servings
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 253
Nutrition
Serving Size
159g
Servings
6
Calories
253
Carbohydrates
37g
Total Fat
6g
Protein
10g
Sodium
459mg
Fiber
5g
Ingredients
- 2 cups white whole wheat flour
- 1/2 tsp baking soda
- 1 tbsp baking powder
- 2 tbsp sugar
- 1 pinch salt
- 1 tsp vanilla extract or paste
- 1 cup whole milk or non-dairy milk alternative
- 2 eggs
- 1/2 cup ricotta
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup blueberries
Directions
-
Step 1
Heat griddle or cast iron skillet over medium heat.
-
Step 2
In a large bowl, add flour, baking soda, baking powder, sugar and salt. Stir to combine.
-
Step 3
In a second bowl, add vanilla, milk, eggs, ricotta, lemon zest and lemon juice. Whisk wet ingredients together.
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Step 4
Add the wet ingredients to the bowl with the flour mixture and whisk together until well combined. Gently add blueberries and stir to distribute evenly in batter.
-
Step 5
Be sure to grease the griddle or pan with butter, Earth Balance spread or spray oil. Use a dry measuring cup to pour about 1/4 cup of batter onto griddle to form pancake. Cook for about 3 minutes until bubbles rise to the surface of the pancake and the edges are no longer runny. Use a spatula to flip the pancake and cook for an additional 1 to 2 minutes on the second side.
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Step 6
Repeat step 5 to make pancakes with the remaining batter. Serve warm.
Recipe Yields
This recipe makes about 12 4-inch pancakes.