Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes are a delightful twist on a classic breakfast favorite. The pancakes are fluffy and light, thanks to the addition of ricotta cheese, while fresh blueberries add bursts of sweetness and a vibrant color. A hint of lemon zest brightens the flavors, making them perfect for a refreshing morning treat. This recipe is easy to prepare and meets dietary requirements for a delicious, indulgent breakfast.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 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, mix the ricotta cheese, eggs, milk, sugar, vanilla extract, and lemon zest until smooth.
3. Combine the wet ingredients with the dry ingredients, stirring 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.
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.