#LemonRicottaBlueberryPancakes #Breakfast #Brunch
Lemon Ricotta Blueberry Pancakes Recipe
Make a delicious and decadent breakfast with these Lemon Ricotta Blueberry Pancakes! These fluffy pancakes are made with ricotta cheese for a creamy texture and topped with juicy, sweet blueberries. A hint of lemon zest and a drizzle of honey make them light and flavorful. Perfect for a special brunch or any morning!
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 3/4 cup milk
- 2 large eggs, beaten
- 2 tablespoons melted butter
- 1 teaspoon lemon zest
- 1/2 cup fresh blueberries
- Honey, for drizzling
Directions:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, combine the ricotta cheese, milk, eggs, butter, and lemon zest. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir to combine. Gently fold in the blueberries.
- Heat a nonstick skillet over medium heat. Grease lightly with butter or oil. Drop batter by 1/4 cupfuls onto the skillet and cook until edges are set and bubbles begin to form on the surface. Flip and cook until golden brown and cooked through.
- Serve warm with honey, extra blueberries, and a sprinkle of lemon zest.