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Pancakes are more than just a breakfast staple; they are a canvas for creativity in the kitchen. From classic buttermilk stacks to indulgent chocolate chip variations, pancakes offer a versatile base that can be tailored to suit any palate. Among the multitude of pancake recipes, the Zesty Lemon Blueberry Ricotta Pancake Stack stands out as a delightful twist that combines the refreshing tang of lemon with the natural sweetness of blueberries. This recipe not only tantalizes the taste buds but also elevates the classic pancake experience to something truly special.

Lemon Blueberry Ricotta Pancake Stack

Elevate your breakfast with this Zesty Lemon Blueberry Ricotta Pancake Stack recipe. Combining rich ricotta cheese, fresh blueberries, and the bright zing of lemon, these pancakes offer a delightful twist on a classic favorite. The result? Light, fluffy pancakes that are not only delicious but also packed with protein and antioxidants. Perfect for a special brunch or a cozy morning at home, these pancakes will impress anyone lucky enough to share them with you. Enjoy a flavorful breakfast experience that's both nutritious and satisfying.
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Ingredients
  

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup ricotta cheese

2 large eggs

1/4 cup granulated sugar

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1/2 cup milk (or as needed)

1 cup fresh blueberries (plus extra for garnish)

Butter or oil for cooking

Instructions
 

Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

    Mix the Wet Ingredients: In another bowl, beat the ricotta cheese, eggs, and granulated sugar until smooth. Add in the lemon zest, lemon juice, and vanilla extract, mixing until well combined.

      Combine Ingredients: Slowly pour the wet mixture into the dry ingredients and stir gently. Gradually add the milk while mixing until the batter is smooth and slightly thick (adjust milk quantity to reach desired consistency). Gently fold in the fresh blueberries.

        Heat the Pan: Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

          Cook the Pancakes: Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles begin to form on the surface, about 3-4 minutes, then carefully flip and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.

            Stack and Serve: Once all pancakes are cooked, stack them high on a plate, adding a few fresh blueberries between layers. Drizzle with maple syrup or a dusting of powdered sugar for a finishing touch.

              Garnish (Optional): For an extra touch, garnish the stack with additional lemon zest and a dollop of ricotta if desired.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4