FROM THE CLEAR SYNC KITCHEN / breakfast
Lemon Ricotta Blueberry Pancakes
Fluffy lemon pancakes with creamy ricotta and jammy blueberries
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The ingredients
Listed major allergens: Milk, Egg, Wheat. Check every package and your own requirements. This is not a cross-contact or allergy-safety certification.
Let’s make it
- 01
In a large bowl whisk flour, sugar, baking powder, baking soda, and salt to combine.
- 02
In a medium bowl whisk ricotta, milk, eggs, lemon zest, lemon juice, vanilla, and melted butter until smooth.
- 03
Pour wet mixture into dry mixture and stir gently until just combined with a few small lumps remaining.
- 04
Fold in 1 cup blueberries, reserving 0.25 cup for topping.
- 05
Heat griddle or skillet over medium heat and melt a thin layer of butter for the griddle.
- 06
Scoop 0.25 cup batter per pancake onto hot griddle and cook 2 to 3 minutes until bubbles form on top and edges look set.
- 07
Flip and cook 1 to 2 minutes more until golden, the centers spring back and no wet batter remains. Divide the measured griddle butter across the remaining batches.
- 08
Serve warm topped with reserved blueberries and maple syrup.
Serve stacked with extra blueberries and warm maple syrup for a bright, pillowy plate.
Make tomorrow easier
Best served fresh. Store leftovers in an airtight container in the refrigerator up to 3 days and reheat in a 300F oven or toaster. Sample recipe; not kitchen-tested. Refrigerate perishable foods within 2 hours (1 hour above 90°F). Use refrigerated cooked leftovers within 3 to 4 days; freeze later-week portions. Reheat cooked leftovers to 165°F. Food storage guidance.
Ricotta keeps the crumb tender and rich, lemon lifts the flavor, and warm blueberries turn jammy in the batter.
Educational recipe concept. No personal nutrition or medical review is implied.