Blueberry Ricotta Pancakes with Lemon Curd
Blueberry Ricotta Pancakes with Lemon Curd are a delightful breakfast treat that will brighten up your morning. These pancakes are incredibly fluffy and light, thanks to the creamy ricotta cheese, while fresh blueberries provide a burst of sweetness in every bite. Topped with zesty lemon curd, they create a perfect balance of flavors that transform an ordinary breakfast into an extraordinary occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4 (8 pancakes) 1x
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup ricotta cheese
- 1 cup fresh blueberries
- 2 teaspoons baking powder
- 2 tablespoons lemon curd (for topping)
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Whisk together flour, baking powder, and a pinch of salt in a bowl.
- In another bowl, beat ricotta, eggs, milk, and vanilla until smooth.
- Gently mix dry ingredients into wet ingredients until just combined.
- Carefully fold in fresh blueberries.
- Heat a nonstick skillet over medium heat; pour half a cup of batter for each pancake.
- Cook until bubbles form (about 2-3 minutes), then flip and cook until golden brown.
- Serve warm topped generously with lemon curd.
Nutrition
- Serving Size: 2 pancakes
- Calories: 290
- Sugar: 6g
- Sodium: 330mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg
Keywords: Use fresh blueberries for optimal flavor. Allow the batter to rest for 10 minutes before cooking for fluffier pancakes. Experiment with toppings such as maple syrup or whipped cream for added indulgence.