These Blueberry Lemon Ricotta Pancakes are light, fluffy, and bursting with fresh flavor! Ricotta cheese makes them extra tender, while blueberries and lemon zest add a bright, fruity twist. Perfect for a special breakfast or brunch.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 cup fresh blueberries (plus extra for serving)
- Butter or oil for cooking
- Maple syrup and powdered sugar, for serving
Instructions
Make the Batter:
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix ricotta, eggs, milk, vanilla, lemon zest, and lemon juice until smooth.
- Add the wet mix to the dry mix. Stir until just combined. Gently fold in blueberries.
Cook the Pancakes:
- Heat a skillet or griddle over medium. Grease with butter or oil.
- Pour 1/4 cup batter for each pancake. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook 1-2 minutes more.
To Serve:
- Stack pancakes on a plate. Top with extra blueberries, maple syrup, and powdered sugar if you like. Enjoy!
