Lemon Blueberry Ricotta Pancakes
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk ricotta cheese
- 2 large eggs
- ½ cup milk (whole or 2%)
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 2 tablespoons unsalted butter (for the griddle)
Instructions
- Step 1: Whisk the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Use a whisk to stir everything together until well combined and any lumps are broken up. This ensures the leavening agents are evenly distributed for an even rise.
- Step 2: Mix the Wet Ingredients: In a medium bowl, whisk together the ricotta cheese, eggs, milk, lemon zest, lemon juice, and vanilla extract. Whisk until the mixture is smooth and the ricotta is fully integrated with the eggs and milk. The batter should look creamy and smell fragrant from the lemon.
- Step 3: Combine the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the mixture together until just combined. Be careful not to overmix; a few small lumps are perfectly fine and help keep the pancakes tender. Gently fold in the fresh blueberries last.
- Step 4: Heat the Griddle: Place a large non-stick skillet or griddle over medium-low heat. Add a small amount of butter and let it melt, coating the surface evenly. You want the pan to be hot enough that a drop of water sizzles, but not so hot that it burns the butter.
- Step 5: Cook the Pancakes: Scoop about 1/4 cup of batter onto the griddle for each pancake. Cook for 3 to 4 minutes on the first side. You will know they are ready to flip when small bubbles form on the surface and the edges look set. Flip carefully and cook for another 2 minutes until golden brown on both sides.