Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes are a delightful twist on a classic breakfast favorite. The fluffy texture comes from the ricotta cheese, while the fresh blueberries add bursts of sweetness. A hint of lemon zest brightens the flavor, making these pancakes light and refreshing. Perfect for a weekend brunch or a special morning treat, these pancakes are a satisfying balance of traditional pancake goodness with a creative, fruity flair.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1 cup ricotta cheese
• 2 large eggs
• 1/2 cup milk
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• Butter or oil for cooking
• Maple syrup for serving

Instructions:

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. In another bowl, combine the ricotta cheese, eggs, milk, lemon zest, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
4. Heat a non-stick skillet over medium heat and add a small amount of butter or oil.
5. Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
6. Serve warm with maple syrup drizzled over the top.