Lemon Blueberry Ricotta Pancake Stack

Pancakes are a beloved breakfast staple enjoyed in various cultures around the world, cherished for their fluffy texture and versatility. From classic buttermilk pancakes to more adventurous flavors, there’s a pancake recipe to satisfy every palate. Among these, the Lemon Blueberry Ricotta Pancake Stack stands out as a refreshing and indulgent option, perfect for anyone seeking to elevate their morning routine or impress guests during brunch gatherings.

Start your mornings with a burst of flavor by making Lemon Blueberry Ricotta Pancake Stacks! These fluffy pancakes blend the zesty taste of lemon with sweet blueberries and creamy ricotta for an irresistible breakfast treat. Nutritious and easy to prepare, these pancakes are perfect for family breakfasts or brunch gatherings. With a deliciously balanced flavor profile and a satisfying texture, they're sure to impress. Elevate your breakfast routine with this delightful recipe!

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Ingredients

1 cup ricotta cheese

1 cup all-purpose flour

2 tbsp sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup buttermilk

3 large eggs

Zest of 1 lemon

2 tbsp fresh lemon juice

1 cup fresh blueberries (plus extra for garnish)

Butter or oil for cooking

Maple syrup for serving

Optional: powdered sugar for dusting

Instructions

Prepare the Batter: In a large mixing bowl, whisk together the ricotta cheese, buttermilk, eggs, lemon zest, and lemon juice until well blended.

Mix Dry Ingredients: In another bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix until well combined.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the ricotta mixture, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.

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

Heat the Griddle/Pan: Preheat a non-stick griddle or skillet over medium heat. Add a small amount of butter or oil to coat the surface.

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

Stack the Pancakes: Once cooked, transfer the pancakes to a warm plate. Repeat until all the batter is used, stacking them as you go.

Serve: Stack the pancakes high and drizzle with maple syrup. Garnish with additional fresh blueberries and a dusting of powdered sugar if desired. Serve immediately.

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