Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes are a delightful twist on a classic breakfast favorite. The fluffy texture of the pancakes is enhanced by creamy ricotta cheese, while the fresh blueberries add bursts of sweetness. A hint of lemon zest brightens the overall flavor, making these pancakes a refreshing start to your day. They are perfect for a weekend brunch or a special breakfast treat, and they can easily cater to dietary needs by being made gluten-free if desired.

Ingredients:

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

Instructions:

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In another bowl, combine the ricotta cheese, eggs, milk, sugar, vanilla extract, and lemon zest. Mix until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the fresh 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 the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
6. Repeat with the remaining batter, adding more butter or oil as needed.
7. Serve warm with maple syrup, additional blueberries, or a dusting of powdered sugar.