These lemon ricotta blueberry pancakes are an amazing way to start your summer morning! Super easy to make, these pancakes are perfect to prepare for a weekend breakfast when you are craving something delicious but also want to keep it simple. Both decadent and refreshing, these pancakes also make a tasty addition to a Sunday brunch spread. Summer is peak blueberry season, so there is no better time to try this bright and summery twist on classic pancakes. Top them with butter and maple syrup or even some fresh lemon zest if you want to take it up a notch. Enjoy!
Here is what you will need to make Lemon Ricotta Blueberry Pancakes:
- Classic Pancake Mix (I used original Birch Benders)
- Lemon
- Ricotta Cheese
- Blueberries
- Butter
- Maple Syrup
INGREDIENTS:
DIRECTIONS:
Mix 1 cup of pancake mix with 1 cup of water.
Add in ricotta and lemon juice and mix.
Add another 1/4 cup of pancake mix in to thicken it up. You may need a little less or more depending on the thickness of your ricotta.
Mix well and fold in blueberries.
Heat up butter in a pan on medium. Move around to cover pan.
Scoop fist size amounts of pancake batter onto the sizzling pan. Let cook for 3-5 minutes until crispy brown on the edges and bubbling. Flip and cook for 1 minute on the second side.
Serve hot with more butter and maple syrup. And some lemon zest if you wanna get fancy. Enjoy!
If you love these pancakes, check out Apple Cinnamon Pancakes or Oatmeal Cinnamon Banana Pancakes.
Check out my recipe video on how to make these here!
Ingredients
Directions
Mix 1 cup of pancake mix with 1 cup of water.
Add in ricotta and lemon juice and mix.
Add another 1/4 cup of pancake mix in to thicken it up. You may need a little less or more depending on the thickness of your ricotta.
Mix well and fold in blueberries.
Heat up butter in a pan on medium. Move around to cover pan.
Scoop fist size amounts of pancake batter onto the sizzling pan. Let cook for 3-5 minutes until crispy brown on the edges and bubbling. Flip and cook for 1 minute on the second side.
Serve hot with more butter and maple syrup. And some lemon zest if you wanna get fancy. Enjoy!
