Lemon Blueberry Ricotta Pancakes are perfect for Mother’s Day breakfast in bed! My momma loves anything with lemons in it. Must be a mom thing. The older (and wiser) I get the more I love lemons. Steve is not as lemon crazy as me, but he loves these pancakes, too!
They have a warm lemon syrup drizzled over them. The ricotta cheese makes them super soft and fluffy, too! I used my basic pancake recipe as a base and then altered the milk content due to the added ricotta cheese.
I’m a pancake brat. I hate to say it, but it’s true. I won’t eat them at 99,9% of restaurants. They always taste weird and fake to me. I wish this weren’t the case, but as a result pancakes are our number one weekend breakfast meal. What is in pancakes that makes it possible for you to jam 5-10 down your gullet and keep wanting more? The world may never know. Lemon Blueberry Ricotta Pancakes will definitely cure your pancake cravings!
- 1 egg
- 1 3/4 cups milk
- 1/2 cup of ricotta cheese
- 2 Tablespoons melted butter
- 1 1/2 cups of flour
- 3 teaspoons of baking powder
- 2 Tablespoons of sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- zest of one lemon
- 1 cup of frozen or fresh blueberries
- juice of one lemon
- 1 cup of powdered sugar
- 1 Tablespoon of milk
- 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, lemon zest, vanilla and melted butter in a large measuring cup.
- Whisk the flour, 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 five 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 degree oven while cooking the remaining cakes.
- Whisk together the lemon juice, powdered sugar, and milk in a small bowl. It 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!