Blueberry Lemon Ricotta Pancakes
Serves 12
8 mins prep
20 mins cook
28 mins total
These blueberry lemon pancakes are soft, fluffy, and moist. They're packed with pops of gooey blueberries, zesty lemon flavour, and milky flavour from added ricotta. The ricotta gives these an ultra soft texture and adds some extra protein. Serve with a dollop of Greek yogurt, more blueberries, a squeeze of lemon, and as much maple syrup as your heart desires.
Make the buttermilk: combine the room temperature milk and vinegar (or lemon juice) in a cup and set aside for 5 minutes.
tbsp lemon juice
cup room temperature whole milk
Combine the eggs, ricotta, sugar, salt, lemon zest, and buttermilk in a large bowl. Whisk until smooth.
cup full fat ricotta
large eggs
tbsp granulated sugar
tsp salt
lemon
Sift the flour and baking powder right into the same bowl, on top of the mixture. Fold the flour in with a whisk, just until the flour is incorporated and you don’t see any dry bits of flour. Lumpy batter = fluffy pancakes.
cup all purpose flour
tbsp baking powder
Fold in the blueberries and let batter rest in the fridge for 20 minutes for extra fluffy pancakes. If you do not have the extra time, you can start cooking them right away.
cup blueberries
Heat a non-stick pan or well seasoned cast iron pan on medium-low heat. Melt a little bit of butter into the pan, just to coat the bottom.
tbsp butter
Add 4 tablespoons of batter per pancake into the pan. I like to use a cookie scoop to portion out the pancakes. Flip the pancake once you see the edges lose their shine and little bubbles start to form on the surface. This may take a minute or two. Cook them on the other side for another minute until golden brown. Repeat with the rest of the batter
Serve the warm blueberry lemon ricotta pancakes topped with Greek yogurt (or sour cream), fresh blueberries, and a drizzle of maple syrup.