Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry Ricotta Pancakes are a delightful twist on the classic breakfast favorite. The addition of ricotta cheese adds a creamy texture, while the fresh blueberries provide bursts of sweetness and a pop of color. A hint of lemon zest brightens the flavor, making these pancakes light and refreshing. Perfect for a weekend brunch or a special breakfast treat, they are also vegetarian and can easily be made gluten-free!

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup ricotta cheese
• 1/2 cup milk
• 2 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons 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, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the ricotta cheese, milk, eggs, lemon zest, and lemon juice 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 lightly grease with butter or oil.
5. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
6. Flip the pancakes and cook for another 2-3 minutes until golden brown.
7. Serve warm with maple syrup and additional blueberries if desired.