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In recent years, food enthusiasts have gravitated towards innovative pancake recipes that push the boundaries of flavor and texture. Zesty Lemon Blueberry Ricotta Pancakes are at the forefront of this trend, appealing to those seeking a delightful breakfast that doesn’t compromise on health. The inclusion of ricotta cheese not only adds a creamy element but also boosts the protein content, making these pancakes a wholesome choice for a morning meal or brunch gathering.

Lemon Blueberry Ricotta Pancakes

Indulge in a delicious breakfast with Zesty Lemon Blueberry Ricotta Pancakes, a perfect blend of tangy lemon, sweet blueberries, and creamy ricotta. These fluffy pancakes are not only a treat for the taste buds but also a nutritious option, thanks to the protein-rich ricotta and antioxidant-packed blueberries. Ideal for any breakfast table, they can be topped with maple syrup, whipped cream, or fresh fruits for a delightful twist. Enjoy this satisfying and colorful meal that elevates your morning routine!
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Ingredients
  

1 cup all-purpose flour

1/2 cup ricotta cheese

1/2 cup blueberries (fresh or frozen)

1/4 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Zest of 1 lemon

2 large eggs

1/2 cup milk (whole or buttermilk)

2 tablespoons melted butter (plus extra for greasing the pan)

1 teaspoon pure vanilla extract

Powdered sugar (for dusting, optional)

Maple syrup (for serving)

Instructions
 

Prepare the Wet Ingredients: In a large mixing bowl, add the ricotta cheese, eggs, milk, melted butter, lemon zest, and vanilla extract. Using a whisk, blend everything together until the mixture is smooth and creamy with no lumps.

    Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined. This ensures even distribution of the leavening agents.

      Integrate the Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Use a spatula or wooden spoon to gently fold them together. Be cautious not to overmix; the batter should remain slightly lumpy. Carefully fold in the blueberries, ensuring they are evenly mixed throughout the batter.

        Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Once heated, lightly grease the surface with a small amount of butter to prevent sticking.

          Cook the Pancakes: Pour approximately 1/3 cup of batter onto the hot skillet for each pancake. Allow them to cook for about 2-3 minutes, or until bubbles start to form on the surface. Flip the pancakes and continue cooking for an additional 1-2 minutes, or until they are golden brown. Repeat with the remaining batter, greasing the skillet as needed.

            Serve: Once all pancakes are cooked, stack them on plates. If desired, dust with powdered sugar for a sweet finish and generously drizzle with maple syrup. Serve warm, and feel free to top with extra blueberries for added flavor!

              Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings