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
Combine the flour, baking powder, nutmeg, cinnamon, salt, and sugar in a small bowl.
Ingredients
- 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)
- ¼ cup mascarpone cheese
- 2 teaspoons sugar
- the zest of 1 lemon
- the juice of ½ lemon
- Driscoll’s blueberries
Instructions
- Preheat a nonstick pan over medium heat.
- Combine the flour, baking powder, nutmeg, cinnamon, salt, and sugar in a small bowl.
- Whisk together the ricotta, eggs, milk, lemon juice and zest in a separate large bowl.
- Add the flour mixture into the wet ingredients and mix until just combined.
- When the saute pan is hot, rub a stick of butter around the pan, leaving a thin layer of melted butter.
- Pour approximately ¼ 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.
Delicious looking breakfast, lunch or dinner.
Delicious! This recipe makes beautiful golden brown pancakes. The Mascarpone topping compliments the pancake perfectly. Definitely a keeper.
So glad you liked the recipe, Linda! 🙂
Delicious! And I’m a lousy cook!
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