Blueberry Lemon Ricotta Pancake RECIPE

Light and fluffy lemon ricotta pancake filled with fresh blueberries makes for a delicious brunch and breakfast! Serve with maple syrup for the ultimate treat!

All-Purpose Flour | Sugar Baking Powder | Baking Soda Milk | Eggs Vanilla Extract | Ricotta Cheese Lemons | Fresh Blueberries Butter | Maple Syrup



In a large bowl, combine the all purpose flour, granulated sugar, baking powder and baking soda.  Dig a well in the middle, then add milk, eggs, vanilla extract, ricotta cheese, lemon juice and lemon zest. Whisk to combine.


Melt butter on skillet/griddle over medium/medium low. Ladle a scoop of pancake mixture onto the skillet or griddle.  Add a few blueberries to the top of the pancake.


Let it cook about 2 minutes until bubbles are formed on the surface and the bottom is slightly golden brown. Flip pancake over and cook until the other side is down. Repeat until batter is gone.

Serve with maple syrup and enjoy!

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