Blueberry Lemon Ricotta Pancakes

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• Zest of 1 lemon
• 1 ¼ cups buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup ricotta cheese
• ¾ cup fresh blueberries
• 2 tablespoons melted butter

Steps

1. 1 Whisk flour, sugar, baking powder, salt, and lemon zest in a large bowl.
2. 2 In another bowl, mix buttermilk, egg, and vanilla extract.
3. 3 Gently fold the wet ingredients into the dry mixture until just combined.
4. 4 Stir in the ricotta cheese until evenly distributed.
5. 5 Gently fold in the blueberries.
6. 6 Heat a griddle or large skillet over medium heat. Brush with melted butter.
7. 7 Pour ¼ cup batter for each pancake onto the griddle. Cook until bubbles form, then flip and cook until golden.
8. 8 Serve warm with additional lemon zest and powdered sugar if desired.

Equipment

• Large mixing bowls
• Griddle or skillet
• Spatula

Variations

• Add a splash of almond extract for extra flavor.
• Top with a drizzle of lemon glaze.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute Greek yogurt for ricotta for a tangier taste.

Pairings

• Bacon
• Sausage links
• Fresh orange juice

Nutrition

Tips

• Don't overmix the batter; a few lumps are okay for fluffy pancakes.
• Keep cooked pancakes warm in a 200°F oven while you finish the batch.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a toaster or skillet.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in a skillet.

Serving Suggestions

• Maple syrup
• Fresh fruit salad
• Whipped cream

FAQ