How to Make the Best Lemon-ricotta Pancakes with Blueberries (PERFECT for Brunch)

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in calories while maintaining a similar texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

Add 1/2 cup of ricotta cheese and 1 egg into a bowl.

Whisk until smooth, using a stand mixer on low or by hand with a whisk.

Zest about half a lemon into the bowl and add 1 tablespoon of Truvia sweetener.

Stir the mixture gently to combine the sweetener and zest.

Gradually add 1/4 cup of flour to the mixture, about a tablespoon at a time, while stirring slowly to avoid clumps.

Once the flour is incorporated, add 1/8 teaspoon of baking powder and 1/4 teaspoon of vanilla extract.

Stir until just mixed, being careful not to overmix the batter.

Heat a skillet over medium heat and add a small amount of butter to coat the surface.

Pour batter onto the skillet, using about 1/4 cup for each pancake.

Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown on the other side, about 2-3 minutes more.

Serve warm with maple syrup and optional toppings like yogurt, herbs, or additional lemon zest.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens