| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings (8 pancakes) |
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups buttermilk
- 2 tablespoons vegetable oil, plus extra for cooking the pancakes
- 1 teaspoon vanilla extract
- 2 medium eggs
- 1 1/2 cups fresh ricotta cheese
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1 1/2 cups blueberries, plus more for serving
- Maple syrup, for serving
- 1/4 cup confectioners’ sugar, for garnish
Instructions
- Put the flour, baking powder and salt in a mixing bowl and stir to combine. Set aside.
- Combine the buttermilk, oil, vanilla and eggs in another bowl and whisk. Add the ricotta, granulated sugar and lemon zest and gently stir with the whisk until evenly combined.
- Add the flour mixture to the bowl with the buttermilk mixture. Fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not overmix the batter.
- Heat 1/4 teaspoon of vegetable oil in a large nonstick pan. Using a ladle, pour the batter onto the pan, forming one pancake that is 3 to 4 inches in diameter; add a second pancake. Drop 4 to 5 blueberries onto each pancake and press lightly using your fingers. Cook until the edges begin to dry and puff up and little air bubbles begin to appear over the top surface of the pancakes, about 2 1/2 minutes. Flip the pancakes over and continue to cook for another minute or so until done. Continue with the remaining batter.
- Serve with extra blueberries and maple syrup. Dust with confectioners’ sugar.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 708 |
| Total Fat | 23 g |
| Saturated Fat | 9 g |
| Carbohydrates | 105 g |
| Dietary Fiber | 3 g |
| Sugar | 55 g |
| Protein | 22 g |
| Cholesterol | 133 mg |
| Sodium | 891 mg |
Reviews
Delicious pancakes. Best pancakes I’ve ever had. I didn’t have buttermilk so I substituted evaporated milk. Also, I like a little more lemon so I add the juice of half a lemon. Ran out of blueberries so we used grapes. Delicious!!!
Best pancakes I have ever made (or had) in my entire life!! I also used GF flour and they still turned out great. While they take some time to pull together, the ricotta makes these pancakes light and fluffy, and the lemon & blueberries add brightness that compliment the dish beautifully. These will be my go-to pancakes from now on!!
Overall the recipe is very good. I dropped the sugar to 1/4 cup, seemed too sweet at 1/2 cup plus adding maple syrup would make it even sweeter and glad I did. It was just right. I also added a tsp of pure lemon extract to bump up the lemon flavor and nixed the powdered sugar. I added the blueberries right into the batter too. Will definitely be adding to my breakfast staples.