Blueberry Lemon Ricotta Pancakes

These pancakes are so good you might think they are dessert.
By / Photography By Naomi Henry | June 18, 2015


Preheat a nonstick pan. Combine flour, baking powder, nutmeg, salt and sugar in a small bowl. In a large bowl, whisk ricotta, eggs, milk, lemon juice and zest. Fold flour mixture into the wet ingredients until just combined. Gently fold in blueberries. Brush hot pan with butter. Pour about ¼ cup batter for each pancake onto pan and cook until light golden brown on both sides. Dust with powdered sugar before serving.

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  • 1 cup flour
  • 1 tablespoon baking powder
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 3 tablespoons sugar
  • 1 cup ricotta cheese
  • 3 eggs
  • ¾ cup milk, or more if needed
  • Zest and juice of 1 small lemon
  • ¾ cup fresh blueberries
  • Butter
  • Powdered sugar, for garnish
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