These easy Blueberry Lemon Ricotta Pancakes are light, fluffy and incredibly delicious. The combination of plump blueberries, creamy ricotta cheese, some lemon and a classic homemade pancake mix makes these luscious cakes a winning breakfast recipe.
In a large mixing bowl, whisk together the all purpose flour, baking powder, salt and sugar.
In a medium bowl, whisk together the ricotta cheese, lemon zest, lemon juice, egg and buttermilk until smooth.
Add the wet ingredients to the dry ingredients and whisk together just until incorporated. Lumpy batter is good batter.
Fold in the blueberries.
Let the batter rest while you heat the griddle or skillet.
Heat an electric griddle to 350°F or a large skillet over medium heat with a little butter or oil.
Using a ladle or ½ cup measuring cup, add pancake batter to the griddle. Cook until bubbles appear and start to pop and the sides of the pancakes look dry. This takes about 1-2 minutes.
Flip pancakes and cook another 1-2 minutes until pancakes are golden brown.
Set pancakes aside and repeat until all batter is used. This will make 8 pancakes that are 3-4 inches in diameter.