Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes combine the fluffiness of traditional pancakes with the creamy richness of ricotta cheese, brightened by zesty lemon and bursting with fresh blueberries. Perfect for a delightful breakfast or brunch, these pancakes are not only satisfying but also meet dietary preferences by being vegetarian and easily adaptable for gluten-free diets.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup ricotta cheese
• 1/2 cup buttermilk
• 2 large eggs
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh blueberries
• Butter or oil for cooking

Instructions:

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
2. In another bowl, mix the ricotta cheese, buttermilk, eggs, lemon zest, and lemon juice until smooth.
3. Combine the wet ingredients with the dry ingredients, stirring gently until just mixed. Fold in the blueberries.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with 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.
6. Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
7. Serve warm with maple syrup or a dusting of powdered sugar.