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A stack of ricotta pancakes topped with blueberry sauce with a bite cut / Lemon Blueberry and Ricotta Pancakes

Lemon Blueberry Ricotta Pancakes


  • Author: chefjar
  • Total Time: 30 minutes
  • Yield: 6 1x

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