Lemon Ricotta Blueberry Pancakes

Happy National Blueberry Pancake Day!! To celebrate, I partnered with Driscoll’s to bring you a really delicious spin on traditional blueberry pancakes: Lemon Ricotta Blueberry Pancakes.

Adding ricotta to your pancakes doesn’t make them taste like ricotta (no worries!), but it does make for a super moist, almost pudding-like center that is so decadent and delicious!

If you prefer dairy free pancakes, I have a homemade pancake mix recipe here. Add the blueberries to the batter once it has been added to the pan.

I adapted this recipe from a Bobby Flay recipe on Foodnetwork.com.

Ingredients (makes ~10 pancakes):

Pancakes:

• 3/4 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 1 cup ricotta cheese
• 2 eggs
• 2/3 cup milk
• 1 lemon, zested and juiced
• butter (1-2 tablespoons)
• Driscoll’s blueberries (1 pint should cover you)

Mascarpone Topping:

• 1/4 cup mascarpone cheese
• 2 teaspoons sugar
• the zest of 1 lemon
• the juice of 1/2 lemon
• Driscoll’s blueberries

Pour approximately 1/4 cup of the batter into the pan.Add a handful of blueberries to the pancake. When the pancake begins to bubble (2-3 minutes), carefully flip the pancake and cook for another 1-2 minutes, or until light golden brown. Repeat with the remaining batter and blueberries, adding butter as needed.
To make the mascarpone topping, combine all of the ingredients (except for the blueberries) in a small bowl and mix to combine. Add a dollop to a stack of pancakes and top with blueberries. These pancakes are fantastic!  The texture of the pancakes is so moist, you honestly don’t need syrup!
Blueberries and Lemon are a match made in heaven and these pancakes are no exception. I love the burst of blueberry flavor throughout the pancakes.

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Yum

Lemon Ricotta Blueberry Pancakes

Total Time: 15 minutes

Yield: 5 servings

Ingredients

Pancakes:
• ¾ cup all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 tablespoons sugar
• 1 cup ricotta cheese
• 2 eggs
• ⅔ cup milk
• 1 lemon, zested and juiced
• butter (1-2 tablespoons)
• Driscoll’s blueberries (1 pint should cover you)
Mascarpone Topping:
• ¼ cup mascarpone cheese
• 2 teaspoons sugar
• the zest of 1 lemon
• the juice of ½ lemon
• Driscoll’s blueberries

Instructions

1. Preheat a nonstick pan over medium heat.
2. Combine the flour, baking powder, nutmeg, cinnamon, salt, and sugar in a small bowl.
3. Whisk together the ricotta, eggs, milk, lemon juice and zest in a separate large bowl.
4. Add the flour mixture into the wet ingredients and mix until just combined.
5. When the saute pan is hot, rub a stick of butter around the pan, leaving a thin layer of melted butter.
6. Pour approximately ¼ cup of the batter into the pan.
7. Add a handful of blueberries to the pancake.
8. When the pancake begins to bubble (2-3 minutes), carefully flip the pancake and cook for another 1-2 minutes, or until light golden brown.
9. Repeat with the remaining batter and blueberries, adding butter as needed.
10. To make the mascarpone topping, combine all of the ingredients (except for the blueberries) in a small bowl and mix to combine. Add a dollop to a stack of pancakes and top with blueberries.

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