Today I had a startling realization. I have never posted a pancake recipe on my blog. I decided I needed to remedy that situation stat! I made a run to the store for some fresh blueberries and ricotta, picked some lemons off my tree and voila! Lemon-Blueberry Ricotta Pancakes.
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Fluffy, Filling and Fantastic!
These pancakes are rich and have a little more body than most pancakes, thanks to the ricotta cheese. Sweetened with blueberries and maple syrup with a just a hint of vanilla and a zing of lemon zest, this recipe is simply dreamy!
The Recipe: Lemon Blueberry Ricotta Pancakes
You can use any flour you wish in this recipe including gluten-free. I used Einkorn flour which is easier to digest. This recipe makes 6 pancakes.
- 1 1/3 cup flour I used Einkorn, you can use any flour you wish including gluten free
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 eggs whisked together
- 1 teaspoon vanilla paste or extract
- 3/4 cup milk
- 1/2 cup full fat ricotta cheese
- 1 Tablespoon melted butter or ghee plus more butter to grease pan
- zest of two medium lemons
- 1 cup fresh or frozen but thawed blueberries, separated
- 1/2 cup full fat ricotta
- zest of half a lemon
- real maple syrup
Use a microplane to zest lemons
In a bowl whisk together flour, baking powder, baking soda and sea salt
In a separate bowl, whisk eggs
Add eggs, vanilla paste or extract, milk, ricotta, melted butter, lemon zest to bowl with flour, whisk well
fold in 3/4 cup fresh or thawed frozen blueberries (reserve the last 1/4 cup of berries for garnish)
Use a fork to combine ricotta and lemon zest, warm syrup
Heat griddle on medium flame, when pan is hot brush with butter
Pour pancake batter by 1/3 cup onto griddle. Cook until the first side is golden (about 2-3 minutes) Gently flip and cook the second side until golden.
Stack pancakes, top with ricotta mixture and berries, drizzle with warm maple syrup. Chow down.
MAY I PLEASE ASK A FAVOR?
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