Pancakes Recipes

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

This easy recipe for lemon-ricotta pancakes is perfect for brunch. Quick and simple, light and fluffy, fragrant and flavorful. See the full written recipe below 👇🏼

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Not only will this video show you exactly how to make lemon-ricotta pancakes with blueberries, but you’ll also see how to plate for picture-perfect presentation.

Blow em away at your next brunch…

02:13 – Step-by-step walkthrough for making the batter.
07:58 – Quick overview of the full recipe.
09:43 – Watch how I plate for presentation so you can too (for The Gram).

Ingredients:

• ½ cup Ricotta Cheese, I usually use fat-free or skim
• 1 Whole Egg
• ½ a Lemon’s Zest
• 1 tbsp Zero-calorie Sweetener, I used Truvia
• ¼ cup Flour
• ⅛ tsp Baking Powder
• ¼ tsp Vanilla
• Fresh Blueberries
• Oil for pan, if needed
• Toppings of choice

Instructions:

1️⃣ – 02:13
Whisk ricotta and egg until smooth (in a stand mixer or by hand).

2️⃣ – 03:21
Add lemon zest and sweetener, continuing to mix on low or slowly.

3️⃣ – 05:37
Gradually incorporate the flour by adding about 1–2 tablespoons at a time, mixing continually.

4️⃣ – 07:02
Add the baking powder and vanilla, whisk until just mixed, and get excited because these are gonna be delicious.

5️⃣ – 09:07
Over medium heat, bring a lightly greased griddle or large pan up to temperature.

6️⃣ – 09:09
Pour pancake batter onto the pan, using a measuring cup for consistency with size (I like ¼ or ⅓ of a cup), and immediately add ~5 fresh blueberries to each pancake. Or more. We all know blueberries transform into something magical in a pancake.

7️⃣ – 09:17
Cook about 3–5 minutes or until golden brown before flipping. Flip and finish on the other side. Rinse and repeat, wiping the pan clean between pancakes.

Note: These usually take a bit longer to cook than your typical pancake. Despite how good they’ll smell, don’t rush the cooking. Raw pancakes aren’t as fun.

8️⃣ – 09:43
Serve in a stack of fluffy goodness with your favorite toppings.

I had mine with Greek yogurt, bloobs, a slice of lemon, thyme, citrus salt, and maple syrup because I’m extra like that. Simple toppings like butter and syrup are delicious too, I promise.

But that citrus salt is a great way to make any dish feel restaurant-quality. You can catch my so-simple-it’s-silly citrus salt recipe here:

Here’s to loving great food AND better fitness 🥂

#LemonRicottaPancakes #BrunchRecipes #PancakeRecipeVideo #SendFudes

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Original of the video here

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Video Transcription

I’m not here to make recipes with goodmacros I’m here to make good recipesthat just so happen to have macros inmind[Music][Applause][Music]hey there Fitness friends and foodlovers today what we’re going to bedoing is making a recipe I honestly lovethey are lemon ricotta pancakes withblueberries because blueberries domagical things when put into a pancakebut these are not protein pancakesnothing wrong with protein pancakes Ijust don’t think they taste as good as anormal pancake they’re not going to beput in any sort of whey protein orcasein protein powder we’re not gonnaput protein powder into thisthey are pancakes with protein notprotein pancakes and we’re getting thatfrom the egg we’re getting that from thericotta cheese what we’re focused onwith this recipe is creating a deliciouspancake that just so happens to havesome protein in it rather than the otherway around I think it’s delicious Ithink it’s way better than if we putwhey protein into it we’re just gonnamake delicious food that happens to havemacros in mine for those of you tryingto beef it and for those of us that justwant a really delicious pancake thisrecipe delivers I don’t know what it isabout lemon ricotta pancakes but Iabsolutely love them and that’s why thisrecipe exists I didn’t create this tomake some sort of protein packedbreakfast I created this to make adelicious breakfast something you couldmake for like whole family on like aSaturday or Sunday brunch and it justhappens to be nutritious at the sametime it’s good food it’s better Fitnessall coming together and ultimatelythat’s what this whole fitness for foodlovers thing is all about I’ve said itbefore and I’ll say it again I’m nothere to make recipes with good macrosI’m here to make good recipes that justso happen to have macros in mind andthese lemon ricotta pancakes with bluesare exactly that the focus here is thefood the focus here is the flavor wewant great food andbenefits of food comes first let’s divein so the first step is getting yourricotta and an egg into your bowl you’regoing to use a half cup of ricotta sothat’s the B half cup of ricotta don’tget too much in there get that in thebowl and then what we’re going to do youcan do this in a stand mixer you can dothis by handhonestly like I have a stand mixer rightbehind me I think it’s just kind ofsimpler by hand there’s nothing wrongwith doing it by hand so I’m just gonnause a whisk but if you’re using thestand mixer use that whisk attachment sowe got ricotta in there half cup andthen one egg simple enough and we’regonna whisk that until it’s smoothnow if you’re gonna stand mixer you’llwant to just have that on low it’s inconstantly because I’m doing it by handit’s okay to stop for a second becausethe next step is going to be adding inthe sweetener and adding in the lemonzest so we’re gonna zest about half of alemon I honestly like these a littlemore lemony so if you go a little overit’s not the end of the world but abouthalf a lemon for the zest and then we’realso gonna sweeten it now okay so I’mgonna be using a zero calorie sweetenerand the reason I’m doing that is becauseI want to put maple syrup on my pancakesand not feel like I’m killing my carbsfor the day if you want to use a normalsweetener that’s totally fineI’m using 1 tablespoon of Truvia but youcan Sweden however you like whatevertickles your fancy I’m using triviabecause I want to put maple syrup on topat the end we’re gonna zest about half alemon I’m gonna go a little heavy on thelemon zest because I just like itremember I feel like I say this oftenanyone who watches the videos oughtaknow by now but just to be thorough makesure you’re not getting too much of thatwhite with the zest you just want theoutside you just want that lemonygoodness and not the bitterness of theinside found half will not like I saidI’m going a little a little heavier onthe zest just cuz I like it I lovecitrus I’m a sucker for err on the sideof caution maybe the first time you makethese or if you’re making a lot at oncelike the first batch for the family oron the side of caution see how you likeit if it’s not lemony enough for you itdoesn’t quite do it you can obviouslyadd more yeah I’ve got actually do a bitmore it smells so fragrant smells sodelicious I love zest it’s a very sistyso we got half a lemon and then I’mgonna do one tablespoon of the Truviayou can use a different type ofsweetener if you would like for me I’mgoing with the zero calorie today whatyou choose to do is up to you do wellclose your boat get that stirred inthere nice and good again we’re goingslow we don’t want to go crazy with thiswe just want to get thingsin also what I want you to do at thispoint just for funsies go ahead andstick your nose in there give it a goodsmell it’s lemony its ricotta e becausethat’s a word and it’s got all thetrappings of being deliciousricotta we got the egg we got the lemonzest it smells fantastic its frayingwhen we sweeten it a bit what we’regonna do is we’re gonna add the flourbut the way we’re gonna add this flouris goes 1/4 cup of flour we’re gonna doit gradually we don’t want to just dumpit all in because that might get clumpyget your flour don’t pack it in theretoo much we don’t want too much flourthere we go and then I’m just gonna kindof slowly add it if your stand mixerkeep it on nice and low if you’re mixingby hand just go nice and slowly I’mgonna kind of tap it in as I go so justgradually adding it bit by bit maybe atablespoon or so at a time if that mixedinobviously as you mix in the flour itwill begin to thicken that’s exactlywhat we want if you get a little carriedaway don’t be too worried I’vedefinitely done this accidentally add itmore than I meant and the pancakes stilltastes do it I promise more and I’vejust got a bit left so I’m probablygonna have to rest on this next bitspread it around put that back into theflour I will probably forget it toothere so remind me once we got our flourmixed in nice and gradually and it’s allcoming together we’re gonna add ourbaking powder eighth of a teaspoon aswell as our vanilla now I know therecipe includes a measurement forvanilla technically it’s fourth of ateaspoon of vanillabut like vanilla to taste have fun addthat in and then what we’re gonna wantto do we want to make sure we don’t overmix this we don’t want to beat it intooblivion we just want to get theseincorporated so stir those in untilthey’re just mixed voila[Music][Music][Music][Music][Music][Music]you[Music][Music][Music][Music][Music]and there it is these lemon ricottapancakes are delicious now I obviouslygot fancy with the plating if you’remaking pancakes for the family you don’thave to do that by any meansI added some time because I like someherbaceousness with these I also did alittle canal of yogurt because I likethe tang to the yogurt with the lemonricotta pancake and of course you knowI’m gonna top it with some maple syrupbut like feel free to get creative andhave fun with whatever toppings you wantif you wanted to do a little blueberrycompote that would be delicious as wellit’s really up to you or how you want toserve this how you want to plate it Imean I did a finishing salt and morelemon zest because I really I want thelemon to shine in all of this use whatyou want have toppings that you likethis is just what I didI like the time and how it plays withthe lemon I like the tartness of theyogurt I always put citrus salt onbasically everything I ever made becauseI love that and then maple syrup is myjam when it comes to pancakes but itdoesn’t have to be yours so do what youenjoy and enjoy your pancakes[Music]do it

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