Irresistible Blueberry Lemon Ricotta Pancake Skillet Recipe

Blueberry Lemon Ricotta Pancake Skillet is like a warm hug for your taste buds. Imagine fluffy pancakes infused with zesty lemon and bursting with sweet blueberries, all topped with a dollop of creamy ricotta. The aroma wafting through your kitchen will have everyone feeling like they just stepped into a cozy café.

This dish is perfect for leisurely Sunday brunches or when you want to impress friends without breaking a sweat. Trust me, once you try this recipe, it will become your go-to for those special mornings that deserve a little extra deliciousness.

I remember the first time I made this Blueberry Lemon Ricotta Pancake Skillet; my friends were convinced I had taken a cooking class in Paris. Little did they know, it was just me and my trusty skillet channeling my inner chef!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for the fluffiest pancakes; it makes all the difference.

• Baking Powder: This ingredient gives them that perfect rise; fresh baking powder is key.

• Granulated Sugar: Just enough sweetness to balance the tartness of the lemons and blueberries.

• Salt: A pinch enhances flavors; don’t skip this step!

• Ricotta Cheese: Creamy goodness that adds richness; opt for whole milk ricotta for best results.

• Milk: Choose whole or 2% milk for added creaminess; plant-based alternatives work too.

• Lemon Zest and Juice: Freshly grated zest brings vibrant flavor; juice adds tanginess every pancake needs.

• Blueberries: Fresh or frozen work well; they burst beautifully when cooked.

• Butter or Oil: For greasing your skillet and adding rich flavor; choose unsalted butter for more control over salt levels.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Blueberry Lemon Ricotta Pancake Skillet

Start by gathering your ingredients and tools: You’ll need a large mixing bowl, whisk, spatula, and an oven-safe skillet.

Prepare the Batter: In a large bowl, combine flour, baking powder, sugar, and salt. Whisk until well blended. In another bowl, mix ricotta cheese, milk, lemon zest, and juice until smooth.

Combine Wet and Dry Ingredients: Gently fold the wet mixture into dry ingredients until just combined. Don’t worry about lumps; they’re perfectly fine! Add blueberries at this stage.

Heat the Skillet: Preheat your oven to 350°F (175°C) while melting butter in an oven-safe skillet over medium heat. Make sure it coats the bottom evenly.

Add the Batter: Pour the pancake batter into the hot skillet. Spread it evenly with a spatula. Cook it on the stove for about 3-4 minutes until bubbles form on top.

Bake Until Golden: Transfer the skillet to your preheated oven and bake for 15-20 minutes until golden brown and set in the center. Your kitchen will smell heavenly!

Once done baking, allow it to cool slightly before slicing into wedges. Serve warm with extra blueberries or drizzle with maple syrup for dreamy indulgence!

Enjoy this delightful Blueberry Lemon Ricotta Pancake Skillet with family or friends at brunch or breakfast-for-dinner evenings! Each bite offers layers of flavors that will keep everyone reaching back for seconds—trust me!

Perfecting the Cooking Process

Start by mixing wet ingredients in one bowl and dry in another, then combine them. Cook pancakes over medium heat until golden brown, flipping only once for perfect fluffiness.

Add Your Touch

Feel free to swap blueberries for other berries like strawberries or raspberries. Add lemon zest for an extra zing or a pinch of cinnamon for warmth.

Storing & Reheating

Store leftover pancakes in an airtight container in the fridge for up to three days. Reheat them on a skillet or microwave until warmed through.

Sometimes, I serve these blueberry lemon ricotta pancakes at family gatherings, and they vanish faster than my cat when it’s bath time!

FAQ

Can I use almond milk instead of regular milk?

Yes, almond milk works well as a substitute without compromising taste.

How do I know when the pancakes are done cooking?

Look for bubbles forming on top and edges that appear set before flipping.

Can I freeze leftover pancakes?

Absolutely! Freeze them between layers of parchment paper for easy reheating later.

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Blueberry Lemon Ricotta Pancake Skillet

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Blueberry Lemon Ricotta Pancake Skillet is a delightful brunch dish that combines fluffy pancakes with zesty lemon and sweet blueberries, all topped with creamy ricotta. This one-pan wonder is not only visually appealing but also incredibly easy to prepare, making it perfect for impressing guests or enjoying a cozy breakfast at home. With its vibrant flavors and inviting aroma, this skillet pancake will quickly become a family favorite for any special occasion.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Serves 6
• Category: Brunch
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 2 tsp baking powder
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup ricotta cheese (whole milk)
• 1/2 cup milk (whole or 2%)
• Zest of 1 lemon and juice of 1 lemon
• 1 cup blueberries (fresh or frozen)
• 2 tbsp unsalted butter (for greasing)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an oven-safe skillet with butter.
2. In a large bowl, mix flour, baking powder, sugar, and salt. In another bowl, combine ricotta cheese, milk, lemon zest, and juice until smooth.
3. Gently fold the wet mixture into the dry ingredients until just combined. Add blueberries.
4. Pour the batter into the skillet and cook on medium heat for about 3-4 minutes until bubbles form on top.
5. Transfer to the oven and bake for 15-20 minutes until golden brown and set in the center.
6. Allow to cool slightly before slicing into wedges. Serve warm with extra blueberries or maple syrup.

Nutrition

• Serving Size: Approximately 1/6 of skillet (120g)
• Calories: 210
• Sugar: 7g
• Sodium: 180mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 25mg

Keywords: Feel free to substitute blueberries with strawberries or raspberries for variety. For added flavor, mix in a pinch of cinnamon or more lemon zest.