Lemon Ricotta Pancakes

These Lemon Ricotta Pancakes are soft, fluffy, and bursting with citrus flavor. Topped with fresh blueberries and a smooth honey-lemon glaze, they bring the perfect balance of sweetness and tang.

Ingredients (recipe will make about 10 pancakes)

For the Pancakes:

• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons sugar
• ¾ cup whole milk
• ½ cup ricotta cheese (whole milk or part-skim)
• 2 large eggs
• Zest of 1 lemon
• Juice of 1 lemon (about 2 tablespoons)
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter (plus more for cooking)
• 1 cup fresh blueberries (for garnish)

For the Honey-Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 2 tablespoons heavy cream
• 1 tablespoon honey

Instructions – Make the Pancakes:

1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

2. Prepare Wet Ingredients: In a separate large bowl, whisk together the milk, ricotta, eggs, lemon zest, lemon juice, and vanilla extract until smooth. Slowly whisk in the melted butter.

3. Combine: Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix—some lumps are okay.

4. Cook the Pancakes:

• Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.

• Pour about ¼ cup of batter onto the skillet for each pancake.

• Cook until bubbles form on the surface and edges look set (about 2 minutes), then flip and cook for another 1-2 minutes until golden brown.

Make the Honey-Lemon Glaze:

5. In a small bowl, whisk together the powdered sugar, lemon juice, lemon zest, heavy cream, and honey until smooth and glossy. Adjust consistency if needed by adding more cream (for a thinner glaze) or powdered sugar (for a thicker glaze).

Assemble & Serve:

6. Stack the pancakes and drizzle with the honey-lemon glaze. Top with fresh blueberries and an extra sprinkle of lemon zest for brightness.

Optional Variations:

• Make it Dairy-Free: Use coconut cream instead of heavy cream and dairy-free ricotta.

• Make it More Indulgent: Top with a dollop of whipped cream or a handful of toasted almonds.

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