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You are here: Home / Breakfast / Lemon Ricotta Blueberry Pancakes

January 28, 2015 By Kaitlin 4 Comments

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.

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!

Lemon Ricotta Blueberry Pancakes

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.

Lemon Ricotta Blueberry Pancakes

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

Lemon Ricotta Blueberry Pancakes

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

Preheat a nonstick pan over medium heat.

 

Combine the flour, baking powder, nutmeg, cinnamon, salt, and sugar in a small bowl.

IMG_0291 IMG_0292

Whisk together the ricotta, eggs, milk, lemon juice and zest in a separate large bowl.
IMG_0293 IMG_0294
Add the flour mixture into the wet ingredients and mix until just combined.
IMG_0295
When the saute pan is hot, rub a stick of butter around the pan, leaving a thin layer of melted butter.

IMG_0296Pour approximately 1/4 cup of the batter into the pan.IMG_0297Add a handful of blueberries to the pancake.IMG_0303 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. IMG_0304Repeat with the remaining batter and blueberries, adding butter as needed.
Lemon Ricotta Blueberry PancakesTo 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. Lemon Ricotta Blueberry PancakesThese pancakes are fantastic!  The texture of the pancakes is so moist, you honestly don’t need syrup!
Lemon Ricotta Blueberry PancakesBlueberries and Lemon are a match made in heaven and these pancakes are no exception. I love the burst of blueberry flavor throughout the pancakes.Lemon Ricotta Blueberry Pancakes

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Lemon Ricotta Blueberry Pancakes

Total Time: 15 minutes

Yield: 5 servings

Lemon Ricotta Blueberry Pancakes

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
  • â…” 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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Filed Under: Breakfast, Quick, Vegetarian Tagged With: Baking Powder, Berries, Blueberry, Breakfast, Butter, Cinnamon, Driscoll's, Eggs, Flour, I Can Cook That, Lemon, Lemons, Mascarpone, Milk, Nutmeg, Pancakes, Recipe, Ricotta, Ricotta Cheese, Sugar, Topping, Zest

Comments

  1. Catherine says

    January 30, 2015 at 1:38 am

    Delicious looking breakfast, lunch or dinner.

    Reply
  2. Linda says

    July 5, 2015 at 1:50 pm

    Delicious! This recipe makes beautiful golden brown pancakes. The Mascarpone topping compliments the pancake perfectly. Definitely a keeper.

    Reply
    • Kaitlin @ I Can Cook That says

      July 9, 2015 at 2:46 pm

      So glad you liked the recipe, Linda! 🙂

      Reply
  3. Ciasto na Naleśniki says

    June 23, 2019 at 6:03 pm

    Delicious! And I’m a lousy cook!
    Ciasto na Naleśniki recently posted..Naleśniki ze szpinakiemMy Profile

    Reply

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