Hello! Happy Spring! Things are looking brighter with the extra daylight and cherry blossoms on every street corner. Spring usually makes an early appearance here on the West Coast. I am so ready for some fresh and bright and these blueberry lemon ricotta pancakes are light, fluffy, delicious and have spring written all over them. If your looking for a delicious pancake recipe yo came to the right place whether is weekend brunch, Easter or Mother’s day we have the recipe for you.
These blueberry lemon ricotta pancakes are made with simple ingredients found in your pantry, no fancy ingredients. If you follow a gluten free diet you can substitute the all purpose flour for gluten free all purpose flour. If you can also substitute the ricotta cheese with plain greek yogurt. These lemon pancakes can be topped with a blueberry compote from frozen blueberries or top them with fresh summer blueberries , plain greek yogurt, and of course maple syrup.
Save RecipeIngredients
- 2 cups of all purpose flour
- 3 tbsp sugar
- 1 tbsp lemon zest
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 TBSP butter
- 2 eggs, large
- 1 1/2 cups of buttermilk
- 1/2 cup of ricttoa
- 2 tsp vanilla
Instructions
- In a large bowl combine combine sugar, lemon zest, massage zest into sugar for approximately 2 minutes. Add flour, baking powder, baking soda, and salt.
- In a medium bowl, melt butter, beat in eggs. Add buttermilk, ricotta, and vanilla.
- Add wet ingredients to dry ingredients., do not over mix.
- Heat pan , add a small amount of oil.. Pour a small amount of batter to the pan, flip when bubbles appear and the bottom is golden brown.
Enjoy!
