These fluffy and flavorful pancakes are a delightful combination of tangy blueberries, zesty lemon, and creamy ricotta cheese. Perfect for a weekend brunch or a special treat!
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine the ricotta cheese, milk, eggs, and lemon zest.
Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
Fold in the fresh blueberries.
Heat a non-stick skillet or griddle over medium heat and add a small amount of butter.
Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface. Flip and cook the other side until golden brown.
Serve the pancakes warm with syrup, extra blueberries, and a sprinkle of lemon zest.
Notes
Variation: You can also add a drizzle of maple syrup or a dollop of whipped cream on top of these pancakes for extra indulgence.Tips: Make sure to gently fold in the blueberries and lemon zest into the pancake batter to avoid overmixing.