Lemon and blueberries were meant to be together. They’re like peanut butter and jelly. Peas and carrots. Macaroni and cheese and ketchup. I sense I lost a few of you on the last one. More for me. Anyhoo… The best way to enjoy the bright flavors of these babies are in the proper breakfast vehicle and that means pancakes. It also has over 6g of protein per flapjack so I think that qualifies as health food? There is nothing I love more than a big stack of pancakes.
I made these with every intention of freezing them for an upcoming trip but somehow almost half the batch ended up being our dinner. I hate it when that happens…said no one ever. They are so flavorful on their own you don’t even need maple syrup for them. I serve it anyway because you never know when you reach that last one and feel like dunking. Make sure to use the small, wild blueberries. People always think they’re hitting some kind of culinary jackpot when they get these great big blueberries almost the size of grapes but the bigger they are, the less blueberry taste they have. It’s nature’s gotcha! So go small or go home when it comes to blueberries.
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Lemon Blueberry Ricotta Pancakes
Notes
Can be frozen. Place on a lined cookie sheet in an even layer then freeze completely and transfer to freeze bags. (Wrap with plastic wrap if you're making more than a month ahead.)
Ingredients
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 2 large eggs, room temperature
- 1 1/2 cups skim milk
- 1 cup part skim ricotta cheese
- 1 1/2 teaspoons vanilla extract
- 1/2 cup wild frozen blueberries, washed in cold water & drained
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- Butter or cooking spray
Instructions
- In a large bowl, add your dry ingredients from the flour to the salt. Mix and set aside.
- In a medium bowl, add the eggs and ricotta cheese and whisk together. Add your milk and mix to incorporate.
- Stir in zest, extract and lemon juice.
- Add the washed and drained frozen blueberries to the flour mixture and give a toss to coat.
- Add in the wet mixture to the dry mixture and stir until the batter just comes together. Do not over mix to keep the blueberries and batter color intact.
- Heat skillet over medium heat for about 3-5 minutes so it's hot when the batter touches. Add cooking spray or slightly butter your skillet bottom.
- Using a 4 ounce ice cream scoop, scoop the batter into the skillet and immediately shake to even out the pancake.
- Allow to cook for 60-90 seconds and check the bottom as you will not have the bubbles of a traditional pancake batter as your visual guide.
- Flip over and allow to cool for the same amount of time on the other side.
- Place pancakes in a 200 degree oven to keep them warm as you make your batch.
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26 Comments
OOH, macaroni and cheese and ketchup sounds yummy. But I am the same person who puts ketchup on cottage cheese, so…….
Must admit, I’ve never tried it but am now curious enough to do so!
It’s like dessert for breakfast! Thanks for sharing at the What’s for Dinner party. Have a wonderful week.
It sure is! Life is short, eat breakfast dessert first! 😉
Just had the very best strawberry lemon ricotta pancakes in the Catskills and was wishing for another bite! I thing this recipe will be just what I need to feel happy! Can’t wait to try it.
These will absolutely scratch that itch with a simple swap!! I hope you enjoy!
These look really nice. Might have to make some this weekend x
You’ll be glad you did! 😉
I do love lemon and blueberry together! Your pancakes look so light and fluffy with the ricotta too! Thank you for sharing, and for your support of the Hearth and Soul Link Party. Hope your week is going well.
Then these are meant for your Sunday brunch! Thanks for hosting!
These sound delicious! Perfect to make this holiday weekend. Thanks for linking up to Thinking Out Loud Thursday!
Thanks so much!
These sound amazing!! I bet the ricotta gives almost a creamy texture, but light and fluffy at the same time if that makes sense. lol.
Thanks for sharing.
It sure does so that made total sense! 😉
I just made pancakes a few days ago (the old school pancakes), but I want some now and I want them again. This time, I want these pancakes. They look so delish and yes, lemon + blueberries is a perfect combo! Thanks for sharing at Fiesta Friday party!
Pancakes always sound good, don’t they? 😀 I promise, once you have these, you will be blown away. I know we were and I’m actually getting ready to make a batch to freeze!
Okay, mac and cheese and ketchup doesn’t do a THING for me… yep, lost.
I haven’t had lemon and blueberry together ever, though – so I’d seriously be interested in the trying of this. I do LOVE blueberry pancakes. Ricotta in the pancakes sound great, and PS, I will be subscribing to your YouTube channel. (I wish I felt creative enough to do YouTube, too…) Anyhow, thanks for sharing at the Fiesta link party, and have a stupendous weekend.
I think this combo will be a real winner for you to try!
Oh my gosh! These look so tasty and would make a perfect holiday breakfast. The mini fluffy pancakes are my favourites. Thank you for bringing all the treats to the #DreamTeam linky this week.
They are some of the best pancakes I’ve ever had and if you like lemon blueberry, you’ll love them! Thanks for hosting!
These look amazing! I had lemon blueberry pancakes the other day at a restaurant and wanted to try to make them at home. Thank you for sharing the recipe!!!
I hope these are close to the ones you had and even if not, they are soooo good!
These look delicious! I found your recipe on the Homestead Hop and would love to have you share it on Farm Fresh Tuesdays! Hope to see you there 🙂
Thanks so much!
Just made these and they turned out FABULOUS! Just wish I had someone to share them with.
So glad to hear it! These freeze well with a piece of wax paper in between wrapped in foil/plastic wrap. This will be the perfect dish to share when the time is right!