Ingredients
Scale
- 1 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk ricotta cheese
- 2 large eggs
- ¾ cup milk (whole or 2% preferred)
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon zest
- 3 tablespoons fresh lemon juice
- 1 cup fresh blueberries (thoroughly washed and dried)
- 2 tablespoons unsalted butter, melted (plus extra for the griddle)
Instructions
- Step 1: Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Ensure there are no large clumps so the leavening agent is evenly distributed for a perfect rise.
- Step 2: Prepare the Wet Mixture: In a medium bowl, combine the ricotta cheese, eggs, milk, vanilla extract, lemon zest, and lemon juice. Whisk these together until the mixture is smooth and the ricotta is well incorporated. Stir in the melted butter at the end.
- Step 3: Combine the Batters: Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together until just combined. Be careful not to overmix; a few small lumps are perfectly fine and help keep the pancakes light.
- Step 4: Fold in the Blueberries: Gently fold the fresh blueberries into the batter. If you are using frozen berries, do not thaw them first, as this can streak the batter with purple color. Just toss them in right before cooking.
- Step 5: Cook the Pancakes: Heat a non-stick griddle or large skillet over medium-low heat. Lightly grease with butter. Pour about 1/4 cup of batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes until golden brown.
- Cook Time: 30 minutes
- Diet: Vegetarian