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