Lemon Blueberry Ricotta Pancakes

A delightful twist on the classic breakfast, our Lemon Blueberry Ricotta Pancakes are fluffy, tangy, and bursting with fresh flavors. Perfect for a summer brunch or a sweet morning treat, these pancakes combine creamy ricotta, zesty lemon, and juicy blueberries to create a gourmet experience that's both easy to make and utterly satisfying.

Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

1 cup all-purpose flour

1 tbsp granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cup whole milk ricotta

1/2 cup milk

2 large eggs

1 tbsp lemon zest

1 tbsp lemon juice

1 cup fresh blueberries

Butter for cooking

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. In another bowl, combine ricotta, milk, eggs, lemon zest, and lemon juice; mix until smooth.

3. Gently fold the wet ingredients into the dry ingredients until just combined.

4. Carefully fold in the blueberries, taking care not to over-mix.

5. Heat a non-stick skillet over medium heat and melt a small amount of butter.

6. Pour 1/4 cup of batter for each pancake onto the skillet.

7. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

8. Flip and cook for another 2-3 minutes, until golden brown.

9. Remove from skillet and keep warm. Repeat with remaining batter.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place pancakes on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 30-45 seconds or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.