Download Stashcook Now. Get the best meal planning app for your family.

Blueberry Lemon Ricotta Pancakes Recipe

Name: Blueberry Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1 egg; 1 3/4 cups plus 1 tablespoon milk (divided); 1/2 cup ricotta cheese; 2 tablespoons butter (melted , plus more for the pan); 1 lemon (zest and juice, divided); 1/2 teaspoon vanilla; 1 1/2 cups flour; 2 tablespoons sugar; 3 teaspoons baking powder; 1/2 teaspoon salt; 1 cup blueberries (fresh or frozen); 1 cup powdered sugar

The Spruce Eats

These lemon blueberry ricotta pancakes are the softest, fluffiest, and most delicious pancake creation around!

Ingredients

1 egg

1 3/4 cups plus 1 tablespoon milk (divided)

1/2 cup ricotta cheese

2 tablespoons butter (melted , plus more for the pan)

1 lemon (zest and juice, divided)

1/2 teaspoon vanilla

1 1/2 cups flour

2 tablespoons sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 cup blueberries (fresh or frozen)

1 cup powdered sugar

Method

Gather the ingredients.

Heat up a cast-iron griddle or pan on medium heat before you begin. Make sure it gets nice and hot before you start cooking the pancakes.

Beat together the egg, milk, ricotta cheese, melted butter, lemon zest , and vanilla in a large measuring cup.

Whisk the flour, sugar, baking powder, and salt in a separate bowl.

Gradually add the wet mixture into the dry mixture. The dough will be a little lumpy. Let it sit for about 5 minutes. It will puff up. If it is too thick, add a little more milk.

Add a generous amount of butter to the griddle, then lower the heat to a medium-low temperature. Spoon large circles of batter onto the griddle. Cook on the griddle for a few minutes.

Add blueberries to each pancake and flip, cooking a few more minutes on the other side. (A good rule of thumb is to wait until the bubbles stop popping and reforming on the raw side of the dough before flipping.) Keep the pancakes warm in a 200 F oven while cooking the remaining cakes.

Whisk together the lemon juice, powdered sugar, and 1 tablespoon milk in a small bowl. If it is too thin, add a little more powdered sugar. If it is too thick, add a little more milk. Heat slightly if desired.

Drizzle the syrup over the pancakes and serve warm.

Enjoy.

The simple meal planning app

Social

Email:

hello@stashcook.com