Lemon Blueberry Ricotta Pancakes
Lemon Ricotta Pancakes accompanied by a creamy Whipped Blueberry Butter. This combination marries the delicate tang of ricotta with the zesty brightness of lemon, all crowned with a dollop of heavenly blueberry sauce-infused butter.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Breakfast
Cuisine American
Servings 10 pancakes
Calories 207 kcal
Get Recipe Ingredients
Pancakes Combine your flour, salt, baking powder, and baking soda.
Add your lemon zest to your sugar and combine with your fingers.
Add the lemon zest sugar to your dry ingredients, combine, and make a well for your wet ingredients.
In a separate bowl, combine your eggs, buttermilk, and ricotta.
Add to your dry ingredients along with your butter, lemon juice, and vanilla.
Gently fold until all the flour is incorporated. Don't over combine. Lumps are a good thing.
Heat your skillet on medium and add a little butter. I use an ice cream scooper to measure my batter and ensure uniform pancakes.
Once the top starts to bubble and the bottom is golden, about 4 minutes, flip and repeat.
Blueberry Whipped Butter Add your blueberries, sugar, water, and vanilla to a pan and cook on medium heat for 8-10 minutes or until slightly thickened.
Remove from heat and add in your cornstarch slurry. Let cool for 10 minutes or cool in an ice bath.
To your food processor, add 1/4 cup powdered sugar, softened butter, and 1/4 cup cooled blueberry sauce. Combine until smooth.
Serving: 1 pancake Calories: 207 kcal Carbohydrates: 35 g Protein: 6 g Fat: 5 g Saturated Fat: 2 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 1 g Trans Fat: 0.01 g Cholesterol: 61 mg Sodium: 375 mg Potassium: 97 mg Fiber: 1 g Sugar: 19 g Vitamin A: 194 IU Vitamin C: 3 mg Calcium: 125 mg Iron: 1 mg
Keyword blueberries, pancakes