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Exploring the delightful world of breakfast can lead to unforgettable culinary experiences. Among the plethora of options available, Lemon Blueberry Ricotta Pancakes stand out as a refreshing and indulgent choice. The combination of tart lemon and sweet blueberries, paired with the creamy texture of ricotta, creates a pancake that is both light and satisfying. These pancakes are not just a breakfast item; they embody a joyful start to your day, providing a perfect balance of flavors that can lift anyone’s spirits.

Lemon Blueberry Ricotta Pancakes

Start your day right with these delightful Lemon Blueberry Ricotta Pancakes! Combining tart lemons and sweet blueberries with creamy ricotta, these pancakes are a light yet satisfying breakfast option. Not only do they taste amazing, but they also pack a nutritional punch with protein and antioxidants. Perfect for any occasion, this recipe makes brunch or weekday mornings an indulgent experience. Elevate your breakfast routine and impress your loved ones with this delicious start to the day!
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Ingredients
  

1 cup all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup ricotta cheese

1 cup milk

2 large eggs

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 tablespoon sugar

1 cup fresh blueberries (plus extra for serving)

Butter or oil for cooking

Maple syrup (for serving)

Instructions
 

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.

    Combine Wet Ingredients: In another large bowl, mix the ricotta cheese, milk, eggs, lemon zest, lemon juice, and sugar. Whisk until the mixture is smooth and creamy.

      Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; some lumps are perfectly fine.

        Fold in Blueberries: Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

          Heat the Pan: In a large skillet or griddle, heat a small amount of butter or oil over medium heat. Allow it to coat the surface evenly.

            Cook the Pancakes: Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 3-4 minutes or until bubbles start to form on the surface and the edges look set. Flip the pancakes and cook for an additional 2-3 minutes on the other side until golden brown.

              Serve: Remove the pancakes from the skillet and keep them warm as you repeat the process with the remaining batter. Serve warm topped with additional blueberries and a drizzle of maple syrup.

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings