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Pancakes are a beloved breakfast staple that transcends borders and cultures, bringing warmth and comfort to breakfast tables around the world. Whether it's the classic buttermilk pancake enjoyed in American diners or the delicate crepes of French cuisine, pancakes have a unique ability to please all palates. This recipe, Zesty Lemon Blueberry Ricotta Pancakes, takes the traditional pancake to a delightful new level by incorporating the bright flavors of lemon, the sweetness of blueberries, and the creamy texture of ricotta cheese. These pancakes are not only perfect for a casual weekend brunch but also elegant enough to impress guests at special occasions.

Lemon Blueberry Ricotta Pancakes

Start your day with a burst of flavor by making Zesty Lemon Blueberry Ricotta Pancakes! This recipe takes classic pancakes to a new level with a delightful blend of fresh blueberries and zesty lemon. The addition of ricotta cheese ensures a creamy, fluffy texture that will impress at brunch or any breakfast table. Easy to customize and perfect for any occasion, these pancakes are not just a meal; they're a celebration of taste and togetherness. Try them today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup ricotta cheese

1/2 cup blueberries (fresh or frozen)

1/4 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Zest of 1 lemon

2 large eggs

1/2 cup milk (whole or buttermilk)

2 tablespoons melted butter (plus extra for greasing the pan)

1 teaspoon vanilla extract

Powdered sugar (for dusting, optional)

Maple syrup (for serving)

Instructions
 

Prepare the Wet Ingredients: In a large mixing bowl, combine the ricotta cheese, eggs, milk, melted butter, lemon zest, and vanilla extract. Whisk until smooth and creamy.

    Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, sugar, baking powder, baking soda, and salt. Stir until well combined.

      Combine the Mixtures: Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Be careful not to overmix; the batter should be slightly lumpy. Gently fold in the blueberries until evenly distributed.

        Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter.

          Cook the Pancakes: Pour a 1/3 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes, or until golden brown. Repeat until all batter is used, greasing the skillet as needed.

            Serve: Stack the pancakes on plates, dust with powdered sugar if desired, and drizzle with maple syrup before serving. Enjoy warm with extra blueberries on top if you wish!

              Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings