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- 1 cup ricotta cheese - 1 cup all-purpose flour - 1/2 cup milk - 2 large eggs The base of our pancakes is ricotta cheese. It gives them a creamy texture. The flour helps bind everything. Milk adds moisture, and eggs provide structure and richness. - Zest of 1 large lemon - 2 tablespoons lemon juice - 2 tablespoons sugar Lemon zest brings a bright, fresh taste. It wakes up the flavor. Lemon juice adds a tangy balance. Sugar sweetens the mix and enhances the lemon. - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt Baking powder and soda make the pancakes rise. They create that fluffy texture. Salt enhances all the flavors, making them pop. - 1 cup fresh blueberries (plus extra for serving) - 2 tablespoons unsalted butter (for cooking) Blueberries add a burst of sweetness and color. They pair perfectly with lemon. Butter is key for a non-stick pan and adds a rich flavor. Start by grabbing a large mixing bowl. In it, whisk together the ricotta cheese, milk, eggs, lemon zest, lemon juice, and sugar. Mix until everything is smooth and well combined. This mixture adds creaminess and flavor to your pancakes. Next, take a separate bowl. Combine the all-purpose flour, baking powder, baking soda, and salt. Stir these dry ingredients well. This step helps the pancakes rise and gives them a fluffy texture. Now, it's time to bring the wet and dry mixtures together. Gently fold the dry ingredients into the wet mixture. Be careful not to overmix; it's okay if there are a few lumps. This will keep your pancakes light and airy. Then, fold in the fresh blueberries evenly throughout the batter. Heat a non-stick skillet or griddle over medium heat. Melt 1 tablespoon of butter in it. Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, which takes about 3 to 4 minutes. Flip the pancakes and cook for another 2 to 3 minutes until they are golden brown and fully cooked. Repeat this with the remaining batter, adding more butter as needed. Serve the pancakes warm, topped with extra blueberries and a drizzle of maple syrup if you like. To make your pancakes fluffy, avoid overmixing the batter. When you mix, do it gently. A few lumps in the batter are fine. Also, use room temperature ingredients. This small step helps the pancakes rise better. Use a non-stick skillet for even cooking. It keeps the pancakes from sticking and burning. Adjust the heat as needed. If the pancakes cook too fast, turn down the heat. This way, they cook evenly and stay soft. Stack your pancakes high on a plate. Garnish them with a sprinkle of powdered sugar. Add lemon slices and fresh blueberries on top. This makes your dish look beautiful and appetizing. {{image_2}} You can change the fruit in these pancakes. If you want a twist, use strawberries or raspberries instead of blueberries. Each fruit gives a unique taste. Strawberries add sweetness, while raspberries bring a tart touch. Mix and match to find your favorite combo. Want a dairy-free version? It’s easy! Swap ricotta cheese for plant-based ricotta. Use almond milk or oat milk instead of regular milk. This way, you keep the pancakes creamy and delicious while making them vegan-friendly. For extra flavor, add a bit of vanilla extract to the batter. Just a teaspoon can make a big difference. You can also sprinkle a little cinnamon for warmth. These small changes can elevate the taste of your pancakes, making each bite even more enjoyable. You can store leftover pancakes in the fridge. Place them in an airtight container. They will stay fresh for up to 3 days. I like to stack them with parchment paper between layers. This helps keep them from sticking together. Freezing pancakes is a great option for later. Place cooked pancakes in a single layer on a baking sheet. Use parchment paper between each pancake. Once frozen solid, transfer them to a freezer bag. They can last up to 2 months. Just label the bag with the date. Reheating pancakes is easy. You can use a toaster or a microwave. For the toaster, pop them in until warm. In the microwave, heat them for about 20-30 seconds. Check to see if they are warm enough. Enjoy your pancakes like they are fresh off the griddle! Yes, you can prepare the batter and refrigerate it for a few hours. This makes morning prep easy. Just give it a good stir before cooking. The flavors will blend nicely. Yes, but fresh berries are recommended for the best texture. Frozen blueberries may be mushy when cooked. If you use them, add them straight from the freezer to avoid excess moisture. Maple syrup, honey, yogurt, or extra fresh fruit make great toppings. You can also sprinkle powdered sugar on top for extra sweetness. Each option enhances the flavor and makes breakfast fun! These ricotta pancakes are a tasty treat anyone can make. We covered the key ingredients, steps for mixing, cooking tips, and ways to store leftovers. You can even switch up the fruits or make them vegan. Remember, the secret to fluffy pancakes is not to overmix. For a fun twist, try various toppings. Enjoy your cooking adventure—delicious pancakes await!

Lemon Blueberry Ricotta Pancakes

Indulge in the delightful taste of Lemon Blueberry Ricotta Pancakes! These fluffy pancakes combine creamy ricotta and juicy blueberries for a breakfast that’s both refreshing and satisfying. With a hint of lemon zest, they’re perfect for a special morning treat. Follow our simple recipe to create a stack of delicious pancakes that your family will love. Click through to explore the recipe and start cooking today!
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Ingredients
  

1 cup ricotta cheese

1 cup all-purpose flour

1/2 cup milk

2 large eggs

Zest of 1 large lemon

2 tablespoons lemon juice

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh blueberries (plus extra for serving)

2 tablespoons unsalted butter (for cooking)

Instructions
 

In a large mixing bowl, whisk together the ricotta cheese, milk, eggs, lemon zest, lemon juice, and sugar until smooth and well combined.

    In a separate bowl, mix the all-purpose flour, baking powder, baking soda, and salt until evenly combined.

      Gradually fold the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix; a few lumps are okay.

        Gently fold in the fresh blueberries until evenly distributed throughout the batter.

          Heat a non-stick skillet or griddle over medium heat and melt 1 tablespoon of butter.

            Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 3-4 minutes.

              Flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through. Repeat with remaining batter, adding more butter as needed.

                Serve the pancakes warm with additional blueberries on top and a drizzle of maple syrup, if desired.

                  Prep Time, Total Time, Servings: 10 min | 20 min | serves 4 (makes about 8 pancakes)

                    - Presentation Tips: Stack the pancakes high on a plate, sprinkle with powdered sugar, and garnish with lemon slices and a few fresh blueberries for an appealing look.