Blueberry Lemon Ricotta Pancakes
Lemon blueberry ricotta pancakes offer an incredibly soft and fluffy breakfast experience.
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Instructions
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Preheat oven to 200 F to keep pancakes warm; heat a griddle to medium.
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Combine egg, milk, ricotta, melted butter, lemon zest, and vanilla.
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Whisk flour, sugar, baking powder, and salt in a separate bowl.
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Gradually add the wet mixture to the dry, mixing until lumpy; let the batter rest 5 minutes, adding more milk if too thick.
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Add butter to the griddle, reduce heat to medium-low, and spoon large circles of batter.
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Cook pancakes a few minutes per side, adding blueberries before flipping, then transfer to the oven to keep warm.
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Whisk lemon juice, powdered sugar, and 1 tablespoon milk for the syrup, adjusting consistency and heating if desired.
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Drizzle syrup over warm pancakes and serve.