Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes are light, fluffy, and bursting with fresh flavors. The creamy ricotta adds a delightful texture, while the zesty lemon and sweet blueberries create a perfect balance of tart and sweet. A wonderful breakfast or brunch option that is both comforting and refreshing!

Ingredients:

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

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the ricotta cheese, milk, eggs, lemon zest, and lemon juice until well combined.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the blueberries.
4. Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
5. Pour 1/4 cup of batter for each pancake onto the skillet. 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 if desired.