Home Breakfast Lemon Ricotta Pancakes with Blueberries and Maple Syrup

Lemon Ricotta Pancakes with Blueberries and Maple Syrup

by chefnatskitchen

The fluffiest pancakes you’ve ever had! These Lemon Ricotta Pancakes are slightly tart and slightly sweet. Full of lemon flavor and then topped with fresh blueberries and maple syrup. The perfect breakfast for a weekend morning.

Lemon Ricotta Pancakes with Blueberries and Maple syrup

Ingredient Notes and Health Benefits:

Whole Wheat Flour: High in vitamins, minerals and fiber. I prefer whole wheat over white flour.

Low Fat Ricotta Cheese: This cheese is virtually flavorless, but makes these pancakes SO fluffy.

Lemon Zest: Depending how “lemony” you want your pancakes, you can adjust the amount.

Lemon Juice: A great source of vitamin C and is great for your skin.

Milk: Any milk will work fine, I used almond milk.

Lemon Ricotta Pancakes dry ingredients
Lemon Ricotta Pancakes wet ingredients
Lemon Ricotta Pancakes ingredients mixed
Pancakes in skillet

How to Prepare Lemon Ricotta Pancakes:

These pancakes are so easy to make. Place the dry ingredients (flour, brown sugar, lemon zest, baking soda and baking powder) into a bowl and mix together using a fork. Place the wet ingredients (milk, eggs, ricotta, vanilla extract, lemon juice) into another bowl and whisk. Create a well in dry ingredients and pour the wet into the dry. Using a large spoon, combine ingredients.

How to Cook Lemon Ricotta Pancakes:

Spray a skillet with coconut oil and heat to medium. Using a ladle, scoop pancake batter into skillet. Make sure to leave plenty of space in between each pancake. Cook until you start to see bubbles, and then flip the pancake. Cook for another 2-3 minutes. Top with fresh blueberries and maple syrup and enjoy. If you are storing the pancakes to eat later, place them on a cooling rack until they are fully cooled. They will stay fresh in the fridge for 5 days and the freezer for 2 months.

Reheating the Pancakes

From the fridge: Place pancakes in the microwave or toaster oven for 60 seconds. Top with blueberries and maple syrup.

From the freezer: Place pancakes in the microwave or toaster oven on medium heat for 90-120 seconds. Top with blueberries and maple syrup.

Lemon Ricotta Pancakes with Blueberries and Maple Syrup

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

Dry Ingredients:
1 1/2 cup whole wheat flour
3 tbsp brown sugar
1/4 tsp baking soda
1/4 tsp salt
2 tsp baking powder
2 tbsp lemon zest

Wet Ingredients:
1 cup almond milk
1/4 cup fresh lemon juice
1 cup lightly packed low fat ricotta cheese
3 eggs
2 tsp vanilla

Toppings:
Maple Syrup
Fresh Blueberries

Instructions

1. In a large bowl, place dry ingredients (flour, brown sugar, lemon zest, baking soda and baking powder) and stir together.
2. In another bowl, place wet ingredients (milk, eggs, ricotta, vanilla extract, lemon juice) and whisk.
3. Create a well in the dry ingredients and pour the wet ingredients into it. Using a large spoon, combine ingredients.
4. Spray a skillet with coconut oil and heat to medium. Using a ladle, scoop pancake batter into skillet. Make sure to leave plenty of space between pancakes.
5. Cook until you start to see bubbles, and then flip the pancake. Cook for another 2-3 minutes.
6. Remove pancakes from skillet and top with fresh blueberries and maple syrup.
7. If you are storing the pancakes to eat later, place them on a cooling rack until they are fully cooled.
8. They will stay fresh in the fridge for 5 days and the freezer for 2 months.

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[…] fridge and 2-3 mins from the freezer. If you’re a pancake lover, make sure to check out these Lemon Ricotta Pancakes with Blueberries and Maple Syrup and these Banana Dark Chocolate Chip […]

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