Description
Light, fluffy pancakes with the tang of lemon and bursts of fresh blueberries.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of 1 lemon 🍋
- 1 cup ricotta cheese 🧀
- 2/3 cup milk
- 2 large eggs 🥚
- 1 tsp vanilla extract
- 1 cup fresh blueberries 🫐 (plus extra for garnish)
- Butter or oil for cooking 🧈
Instructions
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
- Combine the wet ingredients: In another bowl, stir together the ricotta, milk, eggs, and vanilla extract until smooth.
- Bring it all together: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix—it’s okay if the batter is a little lumpy! Gently fold in the blueberries.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
- Serve and enjoy: Stack your pancakes high and top with more fresh blueberries, a drizzle of maple syrup, or even a dusting of powdered sugar for a bit of flair!