Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes are a delightful twist on the traditional breakfast favorite. Fluffy and light, the ricotta adds creaminess while the fresh blueberries burst with flavor. The hint of lemon zest brightens the dish, making it perfect for a weekend brunch or a special breakfast treat. They are easy to make and can be enjoyed by everyone, meeting various dietary preferences.

Ingredients:

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

Instructions:

1. In a large bowl, whisk together the ricotta cheese, milk, eggs, sugar, vanilla extract, and lemon zest until smooth.
2. In another bowl, combine the flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
3. Fold in the fresh blueberries, being careful not to overmix.
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 onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2 minutes until golden brown.
6. Serve warm with a drizzle of maple syrup.