Ricotta & Blueberry Pancakes

There truly is nothing better than a stack of pancakes right ? Well these Blueberry Ricotta Pancakes are a new twist on classic pancakes. They’re moist, fluffy, and delicious with maple syrup

I have been on a Ricotta kick lately and I want Ricotta everything ! These pancakes are light and fluffy and bursting with blueberries.

Ingredients

All-Purpose Flour , Baking Powder, Blueberries: feel free to use fresh or frozen blueberries for this recipe, Eggs: make sure not to swap any kind of egg-free variety. Eggs are important for this recipe. 2% Milk: any kind of milk will work for blueberry ricotta pancakes (even dairy-free), but we love the extra fat 2% milk adds to this. Ricotta Cheese: make sure to buy full-fat ricotta cheese! Lemon: you’ll use both lemon juice and zest in this recipe. Citrus pulls everything together. Honey: pancakes really only need a little bit of sweetness and that’s why we turned to our good ol’ friend honey. It pairs really nicely with lemon, also. Vegetable Oil: we kept our oil option basic and mild with vegetable oil.

There’s nothing crazy about how to make these blueberry ricotta pancakes. Here’s a quick rundown!

1. Mix dry ingredients.
2. Mix wet ingredients.
3. Combine wet and dry ingredients.
4. Cook pancakes over low/medium heat until it begins to bubble.
5. Flip and cook until golden brown.
6. Serve immediately with maple syrup and fresh blueberries.

Dry

• 1.5 cups all-purpose flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 cup fresh blueberries

Wet

• 2 large eggs
• 1 cup 2% milk
• 1 cup ricotta cheese
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons honey
• 2 tablespoons vegetable oil

INSTRUCTIONS 

• Place dry ingredients into a medium bowl and mix well. Set aside.
• Then, in a separate bowl, crack 2 eggs and whisk. Add milk, ricotta cheese, lemon juice, lemon zest, honey, and oil to the bowl and whisk to combine.
• Add dry ingredients to wet ingredients and mix, making sure all ingredients are combined.
• Next, heat a large skillet over low/medium heat. Spray skillet with non-stick cooking spray.
• Using a 1/3 cup measuring cup, scoop pancake batter into the skillet. Let the pancake cook for 2-3 minutes on each side, flipping when bubbles start to form in the center of the pancake. Repeat until all pancake batter is gone.
• Top pancakes with fresh blueberries, lemon zest, and maple syrup.

Tell me what you think ! If you make this recipe , please share it with us !

❤️,

Cynda Jo

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