I’ll get straight to the point, this is a breakfast for lemon lovers. These blueberry lemon ricotta pancakes are thick and fluffy and ooze with fresh blueberries. Serve these for a special birthday brunch for someone you love.
- 6 Servings
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 253
- 2 cups white whole wheat flour
- 1/2 tsp baking soda
- 1 tbsp baking powder
- 2 tbsp sugar
- 1 pinch salt
- 1 tsp vanilla extract or paste
- 1 cup whole milk or non-dairy milk alternative
- 2 eggs
- 1/2 cup ricotta
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup blueberries
Heat griddle or cast iron skillet over medium heat.
In a large bowl, add flour, baking soda, baking powder, sugar and salt. Stir to combine.
In a second bowl, add vanilla, milk, eggs, ricotta, lemon zest and lemon juice. Whisk wet ingredients together.
Add the wet ingredients to the bowl with the flour mixture and whisk together until well combined. Gently add blueberries and stir to distribute evenly in batter.
Be sure to grease the griddle or pan with butter, Earth Balance spread or spray oil. Use a dry measuring cup to pour about 1/4 cup of batter onto griddle to form pancake. Cook for about 3 minutes until bubbles rise to the surface of the pancake and the edges are no longer runny. Use a spatula to flip the pancake and cook for an additional 1 to 2 minutes on the second side.
Repeat step 5 to make pancakes with the remaining batter. Serve warm.
This recipe makes about 12 4-inch pancakes.