Blueberry Pancakes with Lemon & Ricotta

Last weekend I bought a crate of blueberries since they’re in season and especially good right now. I’ve made pies and muffins with them, and this morning I created these delicious blueberry pancakes with ricotta cheese and lemon.

This recipe makes a lot of pancakes. My guys are still snacking on them hours later.

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Blueberry Pancakes with Ricotta & Lemon

  • 2-½ cups flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp sea salt
  • 1-½ cups milk
  • 1-½ cups ricotta cheese
  • 2 large eggs
  • 1 tsp vanilla
  • zest from 1 lemon
  • juice from ½ lemon
  • 1-½ cups blueberries

Combine first 5 ingredients in a large bowl; set aside. In a medium bowl, whisk milk, ricotta, eggs, vanilla, and lemon zest and juice. Make a well in dry ingredients and add wet ingredients. Stir until just blended. Gently fold in blueberries.

Grease griddle and cook pancakes, turning when golden brown. Serve hot. Refrigerate leftovers.

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