Blueberry Lemon Ricotta Pancakes

Happy first day of June, my friends! I can’t believe how quickly these months have flown by. While I’ve been doing a lot more cooking, I’ve realized I’ve shared more dinner recipes than anything and breakfast food is actually my favorite so I figured it was time to share.

Breakfast, brunch; whatever preferred time your first meal of the day is… it’s not a bad option to start it off with these Blueberry Lemon Ricotta Pancakes. I made these this weekend as a way to kick off the celebration the weekend before my birthday. (hey, if your birthday falls on a Tuesday, you kind of have to celebrate over the weekend, right?) They’re decadent without the hassle: which as you guys know, is my favorite way to cook. I used fresh blueberries but you could easily use frozen too. And guess what?! These pancakes pair perfectly with champagne ;).. but what doesn’t?

Blueberry Lemon Ricotta Pancakes

What You’ll Need:

1 1/2 cups buttermilk, or use whole milk
3/4 cup whole milk ricotta cheese
2 large eggs
2 tablespoons salted butter, melted
1 tablespoon honey (add more honey if you like a sweeter pancake)
2 teaspoons vanilla extract
1-2 tablespoons lemon zest
2 tablespoons lemon juice
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups fresh or frozen blueberries
3-4 tablespoons blueberry jam (optional)

The How To:

1. In a large mixing bowl, whisk together the buttermilk, ricotta, eggs, butter, honey, vanilla, lemon juice, and lemon zest. Stir in the flour, baking powder, and salt. Stir until just combined. It’s OK if the batter is a little lumpy. If the batter feels a little too thin, add 1/4 cup additional flour.

2. Fold in the blueberries, and if desired 2-4 tablespoons of the blueberry jam, for an extra berry filled pancakes. Allow the batter to sit 5-10 minutes.

3. Heat a large skillet or griddle over medium heat and add a little butter, or spray with cooking spray. Pour about 1/4 cup pancake batter onto the center of the hot pan. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.

4. Add your favorite syrup or make Poppy Seed Lemon Syrup and maybe a few additional  blueberries on top

5. Enjoy!

Original recipe from the queen, Half Baked Harvest.


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