These Blueberry Lemon Ricotta Pancakes absolutely melts in your mouth! They are soft and tender and has the most lovely lemon flavor with a pop of the fresh blueberries. If you like blueberry pancakes you are going to love this recipe!
They are easy to make and the perfect weekend breakfast that will become a new family favorite, it sure is in our house!
We usually have a pancake breakfast on the weekends. It is a really nice way to start the day when there is no work or school to run off to. Both the kids and us adults enjoy it, I love pancakes almost as much as the kids do!
I like to serve these Blueberry Lemon Ricotta Pancakes with some whipped ricotta, blueberries and maby even a drizzle of maple syrup.
I really hope you will give these delicious Blueberry Lemon Ricotta Pancakes a try, they are a great start to the day!
For more great pancake recipes, try my Healthy Banana Oat Pancakes , Swedish Pancakes, Peach Cinnamon Pancakes and 3 Ingredient Chocolate Banana Pancakes.
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Happy cooking!
- 200 g all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- 250 g (1 cup) almond milk or milk of your choice
- 180 g ricotta
- 2 eggs
- 1 lemon, juice and zest
- 1 tablespoon maple syrup
- ½ teaspoon vanilla bean powder
- 150 g blueberries
- butter for frying
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In a bowl, mix all the dry ingredients together. In a separate bowl stir the the wet ingredients together. Combine the two and stir just until combined, carful not to over mix or you will end up with dense pancakes.
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Melt a little butter in a large skillet and fry the pancakes over medium heat until the bottom is golden brown and bubbles start to form at the top, about 2-3 min. Flip and cook for about 1-2 min more until golden brown.
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Serve warm with more fresh blueberries, ricotta and maple syrup.
Enjoy!
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