Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup milk (whole or 2% works best)
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (frozen can be used if thawed and patted dry)
- Butter or oil for cooking
For substitutions, you can use gluten-free flour if needed, and almond milk for a dairy-free version. Just be sure to adjust the batter consistency as needed.
Instructions
- In a large mixing bowl, combine the ricotta cheese, flour, sugar, baking powder, baking soda, and salt. Stir until well mixed.
- In a separate bowl, whisk together the eggs, milk, lemon zest, lemon juice, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
- Fold in the blueberries, being cautious not to crush them.
- Preheat a non-stick skillet or griddle over medium heat and lightly coat with butter or oil. My abuela always said, “A little butter makes everything better,” and I couldn’t agree more!
- Pour about 1/4 cup of batter onto the skillet for each pancake, leaving space between them. Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set.
- Flip the pancakes and cook for another 2 minutes, or until golden brown. Repeat with the remaining batter, greasing the skillet as needed.
- Serve warm, topped with a pat of butter, a drizzle of maple syrup, or a dusting of powdered sugar — whatever makes your heart happy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International