| Level: | Easy |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 10 to 12 pancakes |
Ingredients
- 3 cups blueberries (fresh or frozen)
- 1/2 cup honey
- 1 heaping tablespoon cornstarch
- Squeeze fresh lemon juice
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup ricotta
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 2 large eggs
- Zest and juice of 1 lemon
- Butter and vegetable oil, for cooking
Instructions
- For the blueberry sauce: Place the blueberries in a small saucepan. Add 1/2 cup water, then stir in the honey. Heat over medium-high heat until the mixture comes to a low boil and the blueberries just start to break apart. Dissolve the cornstarch in 2 tablespoons cold water in a small bowl, then add the slurry to the saucepan and bring the mixture to a rolling boil. Turn the heat down and simmer on low heat until the sauce is nicely thickened, 2 to 3 minutes. Remove from the heat and stir in the lemon juice. Set aside until ready to serve. (See Cook’s Note.)
- For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk together the ricotta, milk, vanilla, eggs and lemon zest and juice in a separate medium bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
- Preheat the oven to 175 degrees F.
- Heat about a tablespoon each vegetable oil and butter in a large nonstick skillet (I prefer cast-iron) over medium heat. When the butter is foamy, reduce the heat to medium-low and ladle a heaping 1/4 cup pancake batter into the skillet. Repeat to make 2 more pancakes. Cook until bubbles start to form in the batter and the pancakes are golden underneath, about 3 minutes. Flip and cook the other sides until golden, another 3 minutes. Place the finished pancakes on a sheet tray and hold the oven while you finish cooking the remaining batter, adding more oil and butter as necessary. Serve warm with the blueberry sauce.
Nutrition Facts
| Serving Size | 1 of 11 servings |
| Calories | 219 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 2 g |
| Sugar | 20 g |
| Protein | 5 g |
| Cholesterol | 47 mg |
| Sodium | 247 mg |
Reviews
Beautiful fluffy pancakes! Love the recipe.
No lemon flavor. Pancake was dense, gummy and dry. Won’t make again. Followed directions and measurements exactly.
Perfection!! Made it exactly as written. My family gobbled them up so fast i had to make more! The blueberry compote is amazing, don’t skip it!
AMAZING! I usually cheat and use premade pancake mix, but add the other ingredients. The ricotta gives them such a fluffy texture and the blueberry compote is just right, not too sweet.
Super fluffy and amazing! Definitely a keeper in my book.
These were amazing!! Followed the recipe just as written.
These were amazing! Our new go to for pancakes!!
I will never ever make a regular pans cake again! These are delicious and fluffy!
We absolutely loved this recipe. My husband, the picky eater, said “ God bless you Ms Brown”. We have tried other recipes but this one will be on the repeat list in our home.
I didn’t make the topping, but these pancakes were perfection! I did use add more milk to thin the batter just a little – I chalk that up to my eggs or lemon being a little small. They were fluffy and had great texture, and great flavor. Will be making often!!!!