Description

These Lemon Blueberry and Ricotta Pancakes are luscious and delicious. They’re made with lemon juice, blueberries, buttermilk, ricotta, salt and vanilla, all topped off with a generous helping of blueberry syrup, honey and butter.

Ingredients

Scale

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 cup granulated white sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
3 large eggs
1 cup whole milk ricotta
1 cup buttermilk, preferably whole milk
1/4 cup unsalted butter, melted, plus room-temperature butter for cooking and serving
1/4 cup freshly squeezed lemon juice
Zest from 2 lemons
1 cup fresh blueberries

Serving

Blueberry syrup or other toppings, for serving

Instructions

Whisk together the flour, baking powder, sugar and salt in a large bowl.
In a measuring cup, whisk together the vanilla, eggs, ricotta cheese, buttermilk, butter, lemon juice and lemon zest.
Add the wet ingredients to the flour mixture and gently whisk until incorporated.
Fold in the blueberries.
Heat a griddle or large nonstick pan over medium-low and and wipe over with a little butter to lightly grease pan.
Pour 1/3 cup of the batter onto a medium hot griddle or pan and cook for 2-3 minutes or until the edges begin to firm up. Flip and cook until the other side is golden brown, about 2 minutes. Repeat with remaining batter.
Serve hot with blueberry syrup, honey or maple syrup.

Notes

Storage: place a sheet of wax paper between each pancake and stack them together. Wrap the stack nice and tightly with aluminum foil and place the wrapped stack in a freezer bag. You can freeze pancakes like this for up to one or two months.

Reheating: To reheat your frozen pancakes, place them on a microwave-safe plate. Microwave them uncovered - with the aluminum foil off - for 60 to 90 seconds, or until heated all the way through.

Prep Time: 5 min
Cook Time: 25
Category: Pancake recipes
Cuisine: American

Nutrition

Calories: 265kcal
Sugar: 8g
Sodium: 211mg
Fat: 6g
Saturated Fat: 3g
Carbohydrates: 42g
Fiber: 1g
Protein: 9g
Cholesterol: 69mg

Keywords: lemon blueberry ricotta pancakes, blueberry lemon ricotta pancakes, pancake recipe