These pancakes are made with a touch of fresh ricotta cheese, a little squeeze of lemon, and swirled with plenty of sweet blueberries. They're light, extra fluffy, perfectly sweet, and all around delicious. Perfect for a lazy weekend morning breakfast!
Category: Breakfast
Cuisine: not set
1 1/2 cups buttermilk or use whole milk
3/4 cup whole milk ricotta cheese
2 large eggs
2 tablespoons salted butter melted
1 tablespoon honey
2 teaspoons vanilla extract
1-2 tablespoons lemon zest + 2 tablespoons lemon
1 1/2 cups white whole wheat flour, or all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 cups fresh or frozen blueberries
3-4 tablespoons blueberry jam ((optional))
1/2 cup real maple syrup
1 tablespoon poppy-seeds
2 teaspoons lemon zest
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