Blueberry Lemon Ricotta Pancakes
Time: 35 minutes
Serves: 3 - 4
Rich with ricotta and bursting with fresh warm blueberries, these pancakes make the weekend even sweeter. They’re so delicious you may not even want syrup. But don’t hold back if you do, because Driscoll’s Blueberry Lemon Syrup is a perfect match!
Prep Time:
10 minutes
Cook Time:
25 minutes
Serves:
3 - 4
Perfect for:
Blueberry Pancakes
Blueberry Pancakes and Waffles
Breakfast And Brunch
Classics
Family Style
Ingredients
- 1 ½ cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 large eggs
- 1 cup milk
- 1 cup ricotta
- Zest of 1/2 large lemon
- Juice of 1 large lemon
- 2 teaspoons vanilla extract
- 1 tablespoon unsalted butter
- 1 package (6 ounces) Driscoll’s Blueberries, divided
- Neutral oil
- Maple syrup
- Butter
Directions
- PREHEAT a griddle or skillet over medium heat.
- PLACE 1 ½ cups all-purpose flour into a mixing bowl.
- ADD 1/4 cup sugar.
- ADD 2 teaspoons baking powder.
- ADD 1/2 teaspoon salt.
- ADD 1/4 teaspoon baking soda.
- WHISK to combine and SET ASIDE flour mixture.
- CRACK 3 large eggs into a large mixing bowl.
- WHISK thoroughly.
- ADD 1 cup milk.
- ADD 1 cup ricotta.
- ADD zest of 1/2 large lemon.
- ADD juice of 1 large lemon.
- ADD 2 teaspoons vanilla extract.
- WHISK to combine.
- MELT 1 tablespoon unsalted butter and ADD to egg mixture.
- ADD flour mixture to egg mixture.
- RESERVE about 1/2 cup from 1 package (6 ounces) blueberries and ADD remaining blueberries to egg mixture.
- FOLD gently until combined and TRY to not break open blueberries.
- POUR 1 – 2 teaspoons neutral oil into heated skillet and SWIRL to distribute.
- SCOOP 1/3 cup batter into skillet.
- COOK 2 –3 minutes until bubbles form and remain on surface without disappearing.
- FLIP pancake and COOK 1 – 2 minutes until cooked through.
- REPEAT with remaining batter.
- GARNISH with reserved blueberries.
- SERVE immediately with warm maple syrup or Driscoll’s Blueberry Lemon Syrup and butter.
