Blueberry Lemon Ricotta Pancake Skillet
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C) and grease an oven-safe skillet with butter.
- In a large bowl, mix flour, baking powder, sugar, and salt. In another bowl, combine ricotta cheese, milk, lemon zest, and juice until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined. Add blueberries.
- Pour the batter into the skillet and cook on medium heat for about 3-4 minutes until bubbles form on top.
- Transfer to the oven and bake for 15-20 minutes until golden brown and set in the center.
- 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.