Whole Wheat Lemon Ricotta Blueberry Pancakes
Fluffy pancakes infused with tangy lemon and dotted with fresh blueberries, offering a wholesome twist on a breakfast classic.
Ingredients
Dry Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup ricotta cheese
- 1 cup milk
- 1 large egg
- 1 tablespoon lemon zest
Add-ins
- 1/4 cup fresh blueberries Fold in gently.
For Serving
- Maple syrup For drizzling.
Instructions
Preparation
- In a large bowl, whisk together the whole wheat flour, baking powder, and salt until well combined.
- In a separate bowl, mix the ricotta cheese, milk, egg, and lemon zest until creamy and smooth.
- Gradually add the wet mixture to the dry ingredients. Stir gently until just combined—some lumps are okay!
- Fold in the fresh blueberries carefully.
Cooking
- Heat a non-stick skillet or griddle over medium heat.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.
Serving
- Stack pancakes on a plate and drizzle generously with maple syrup.
Notes
For substitutions, cottage cheese can replace ricotta if blended until smooth. Make sure to preheat the pan to achieve a perfect golden crust and avoid overmixing for light, fluffy pancakes. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to a month.