Lemon Ricotta Pancakes Recipe with Macerated Blueberries
User Reviews
4.7
18 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
-
Servings
10 pancakes
Lemon Ricotta Pancakes Recipe with Macerated Blueberries
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My Lemon Ricotta Pancakes recipe easily upgrades a humble breakfast favorite with creamy ricotta, refreshing lemons, and sweet blueberries!
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Ingredients
- 2 cups (10 oz/284 g) blueberries (fresh or frozen)
- 2 cups (10 oz/ 280 g) all-purpose flour
- ¼ cup (2 oz/57 g) granulated sugar
- ¼ cup (2 oz/57 g) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 large eggs , at room temperature
- 1½ cups (12 oz/340 g) fresh ricotta cheese , at room temperature
- 1½ cups ( 12 fl oz/ 360 ml) buttermilk
- 1 tablespoon lemon zest
- butter , for cooking
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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