Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes combine the light, fluffy texture of traditional pancakes with the creamy richness of ricotta cheese. Infused with fresh lemon zest and bursting with juicy blueberries, they create a delightful balance of sweetness and tang. Perfect for breakfast or brunch, these pancakes are a comforting treat that can easily be made ahead of time, making them both convenient and delicious.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1 cup ricotta cheese
• 1/2 cup milk
• 2 large eggs
• 2 tablespoons 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, mix the ricotta cheese, milk, eggs, lemon zest, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
4. Gently fold in the blueberries.
5. Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
6. Pour about 1/4 cup of batter for each pancake onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.
7. Flip and cook for another 2-3 minutes until golden brown.
8. Serve warm with maple syrup.