MAKMAK · BREAKFAST

Lemon Blueberry Ricotta Pancakes

Name: Lemon Blueberry Ricotta Pancakes
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup flour; 1 cup ricotta; 3/4 cup milk; 2 eggs; 2 tablespoons sugar; 1 teaspoon baking powder; Zest of 1 lemon; 1 cup blueberries; Butter and maple syrup, to serve

25 min · Serves 4 · 9 ingredients

Ricotta keeps them impossibly fluffy; lemon keeps them bright.

INGREDIENTS

1 cup flour
1 cup ricotta
3/4 cup milk
2 eggs
2 tablespoons sugar
1 teaspoon baking powder
Zest of 1 lemon
1 cup blueberries
Butter and maple syrup, to serve

METHOD

Whisk the flour, sugar, and baking powder in a bowl.
In another bowl, whisk the ricotta, milk, eggs, and lemon zest.
Fold the wet into the dry until just combined, then fold in the blueberries.
Cook 1/4-cup pancakes on a buttered griddle over medium heat until bubbles form, then flip.
Stack and serve with butter and maple syrup.

Save it to Makmak, free More from the kitchen

🍳 Makmak is a free, private cookbook. Paste a link from TikTok, YouTube or a recipe site and it pulls out the real recipe. Then adapt it: more protein, smaller portions, gluten free, keto. No account, no charge.