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blueberry lemon ricotta pancakes

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Blueberry Lemon Ricotta Pancakes

Lemon Ricotta Pancakes are a soft and fluffy pancake recipe, perfect for Sunday brunch or any random day of the week. Do you know what makes them even better? Blueberries!

Ingredients:

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 1/2 cups ricotta cheese
  • 1 egg
  • 1 1/2 cups milk
  • 2 tablespoons vanilla
  • 1 teaspoon lemon zest
  • juice of 1 lemon
  • 1 1/2 cups blueberries fresh or frozen and thawed
  • cooking spray or butter for griddle
  • homemade blueberry syrup

Direction

  1. Whisk all dry ingredients, flour, baking powder, baking soda, salt and sugar, in a medium mixing bowl.
  2. In a separate medium mixing bowl, whisk wet ingredients, ricotta cheese, milk, egg, vanilla, lemon zest and lemon juice.
  3. Combine dry ingredients to wet ingredients, whisking until just moistened and combined. Do not over mix.
  4. Gently, fold in blueberries.
  5. Heat griddle to 350 degrees or a large skillet to medium-high heat. Grease with butter or cooking spray.
  6. Measure out approximately 1/2 cup of batter for each pancake. Or make them however large or small you want. Cook 2-3 minutes or until bottoms are brown and tops begin to bubble. Flip and repeat, being careful not to overcook.
  7. Remove and, if desired, place into a warm oven until the remainder are finished. Continue with remaining pancake batter.
  8. Serve hot with Homemade Blueberry Syrup.
  9. If you’ve tried this recipe, come back and let us know how it was!

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