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blueberry-banana lemon ricotta pancakes.

Print Recipe
Course Breakfast, brunch
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 1/2 cups buttermilk
  • 3/4 cup whole milk ricotta cheese
  • 2 eggs
  • 2 tbsp butter, melted
  • 1 tbps sugar
  • 2 tsp vanilla
  • 2 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups fresh blueberries (you can use frozen also)

For the Lemon Syrup

  • 1 cup maple syrup
  • 2 tsp lemon zest

Instructions
 

  • Add the buttermilk, eggs, ricotta, butter, sugar, vanilla, lemon juice and lemon zest in a large bowl. Stir in the flour, baking powder and salt. Stir to combine but don't overwork. There will be some lumps.
  • Add the blueberries and combine. Allow the batter to sit a few minutes before making the pancakes.
  • Heat a large skillet or griddle to medium high. Add a little butter. Pour either 1/4 cup or 1/3 cup batter for each pancake, but try to be consistent with your size. Allow the pancakes to sit until all the bubbles have popped and there are wholes on the surface. One you turn them it will only take a minute or so for them to finish cooking. Repeat until all of the pancakes are made.
  • If you are making several you can place on a sheet pan and place in an oven on warm.

For the lemon syrup

  • Warm the maple syrup and lemon zest over very low heat while you are making your pancakes.
  • Serve the pancakes with pats of butter, the warm syrup and additional blueberries if you like.
Keyword banana blueberry pancakes, blueberry pancakes, breakfast, brunch, pancakes, ricotta pancakes