Blueberry Lemon Ricotta Pancakes
Blueberry Lemon Ricotta Pancakes are the perfect special morning breakfast. Light, fluffy, flavor-packed and oh so good! Fresh blueberries, tart lemon, creamy ricotta and a host of other healthy ingredients.
Servings 6 to 8 pancakes
Ingredients
Dry Ingredients:
- ½ cup of All-Purpose Flour
- ¼ cup of Whole Wheat Flour
- 1 ½ tablespoon of Fine Cornmeal
- ¼ teaspoon of Salt
- ¼ teaspoon of Baking Soda
- ½ teaspoon of Baking Powder
- Powdered Sugar to sprinkle on finished pancakes
Wet Ingredients:
- 1 ½ cup of Fresh or Frozen Blueberries -- If frozen allow to come to room temperature. Do not thaw in the microwave, that will breakdown the blueberries into mush.
- 1 tablespoon of Lemon Juice
- 3 tablespoons of Limoncello -- this is a liquor made in Italy. If you want alcohol free pancakes just add 2 more tablespoons of lemon juice and ½ tablespoon of honey.
- Lemon Zest of one whole lemon
- ¼ cup of Ricotta Cheese
- 1 cup of Buttermilk
- 2 tablespoons of whole milk
- 2 tablespoons of Butter
- 1 Egg
- 1 tablespoon of Canola Oil
- ½ teaspoon of Vanilla extract
- 1 ½ tablespoon of Sugar yes, sugar is considered a wet ingredient
Instructions
- Step One: Prep the Blueberries
- Add the blueberries, lemon juice, and limoncello (if using) to a bowl and set aside. Allow the blueberries to macerate in the lemon juice and limoncello.
- Step Two: Mix your dry ingredients in a bowl
- Combine flours, cornmeal, sugar, baking powder, baking soda, and salt together. Whisk to combine.
- Step Three: Mix your wet ingredients in a bowl
- Combine ricotta cheese, buttermilk, vanilla extract, sugar, egg, and lemon zest. Do not add the 2 tablespoons of whole milk yet.
- Step Four: Combine your wet and dry ingredients
- Add your dry ingredients to the wet ingredient bowl and mix together with a whisk or spatula. Let the mixture sit for 5 minutes before you add to a pan. This will allow the flours and cornmeal to soak in the liquid. IF your batter looks super thick, add the 2 tablespoons of whole milk and mix again.
- Wondering where the blueberries are??
- Step Five: Drain the blueberries
- Set the blueberries in a strainer over a bowl to catch the juices. You’ll be using the strained juice, lemon and limoncello to enhance your syrup. You’ll add them to the batter after you ladle it on to the griddle.
- Step Six: Cook the Pancakes
- Heat your griddle to low - medium. Add a little butter or non-stick cooking spray. Ladle on the pancake batter, about a 1/4 cup. Add a few blueberries to the top of the pancake batter while in the pan.
- Cook until you see the bubbles appear on the edges. You can gently lift the pancake to see the color, it should be a nice golden to medium brown before you flip.
- We are cooking these pancakes on low medium to allow them to cook through. Don’t rush this or you’ll end up with mushy pancakes.
- Don’t cook on high heat because the outside of the pancake will be done but you’ll have raw pancake in the middle.
- Flip the pancake and let cook for another minute or two. Check the color of the cooked side to see a nice golden brown.
- What’s most important is that you let the pancake cook through. The wholewheat and ricotta make the pancakes super moist and a little extra cooking helps with doneness.
- If you aren’t plating the pancakes right away, add them to a sheet pan on a rack in a warm oven.
How to prep your oven:
- While mixing your batter and prepping for your pancakes, place a baking pan with a rack in the oven. Allow your oven to warm to 225 degrees F.
- Turn off the oven once it reaches the temperature.
- As your pancakes cook, add them to the oven on the rack to sit until you are ready to plate.