Blueberry Lemon Ricotta Pancakes

Blueberry Lemon Ricotta Pancakes

These pancakes are made with a touch of fresh ricotta cheese, a little squeeze of lemon, and swirled with plenty of sweet blueberries. They're light, extra fluffy, perfectly sweet, and all around delicious. Perfect for a lazy weekend morning breakfast! ^^ CLICK TO SEE FULL RECIPES ^^ | Brunch | Brunch Ideas | Brunch Recipes | Brunch Menu Ideas | Brunch Pary | Brunch Ideas For a Crowd | Brunch Recipes Easy | Brunch Recipes For a Crowd | Brunch Recipes Make Ahead | Brunch Recipes For Party | #dahardulu

Prep time: 00:10
Cook time: 00:15
Total time: 00:25

Yield: 2 Servings

Ingredients:
1 tablespoon honey, adding in more honey if you like a sweeter pancake
2 teaspoons vanilla extract
1-2 tablespoons lemon zest and 2 tablespoons lemon juice
1 1/2 cups white whole wheat flour, or all-purpose flour
2 teaspoons baking powder
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Instructions:

First step is In a large mixing bowl, whisk together the buttermilk, ricotta, eggs, butter, honey, vanilla, lemon juice, and lemon zest. Stir in the flour, baking powder, and salt. Stir until just combined. It's OK if the batter is a little lumpy. If the batter feels a little too thin, add 1/4 cup additional flour.

And then, Fold in the blueberries, and if desired 2-4 tablespoons of the blueberry jam, for an extra berry filled pancakes. Allow the batter to sit 5-10 minutes.

And then, visit for full instruction : https://www.halfbakedharvest.com/blueberry-lemon-ricotta-pancakes/

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