Blueberry Lemon Ricotta Pancakes
These pancakes are not only incredibly fluffy and delicious but also packed with juicy bursts of blueberries that will make your taste buds dance with joy.
Hey there, breakfast enthusiasts! Today, I'm thrilled to share with you a fantastic recipe for the most mouthwatering blueberry pancakes you've ever tasted. These pancakes are not only incredibly fluffy and delicious but also packed with juicy bursts of blueberries that will make your taste buds dance with joy.
The Perfect Pancake Batter
In a large mixing bowl, we start with the heart of our pancakes – a blend of 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt. This combination sets the stage for the perfect texture and flavor that will have you coming back for more.
Whisking up Goodness
In a separate bowl, we whisk together 2 cups of buttermilk, 2 large eggs, 1/4 cup of melted unsalted butter (cooled to perfection), and 1 teaspoon of vanilla extract. The addition of frozen blueberries adds a delightful sweetness and a pop of color to each bite.
The Magic Happens
Now, it's time for the magic! Pour those irresistible wet ingredients into the dry mix and whisk until just combined. Don't worry if you see a few lumps – that's the secret to our pancakes' heavenly texture.
Flipping to Perfection
Heat up your non-stick griddle or skillet over medium heat. Once it's hot, ladle 1/4-1/2 cup of batter per pancake onto the surface. Keep an eye out for those telltale bubbles that signal it's time to flip. A quick 1-2 minutes on the other side, and you'll have golden-brown perfection.
Serving Suggestions
The best part? Serving these beauties! Top your pancakes with a pat of butter, a generous drizzle of maple syrup, or whatever pancake toppings make your heart sing.
Conclusion
There you have it – a delightful journey from mixing bowl to breakfast plate. These blueberry pancakes are not just a recipe; they're a symphony of flavors and a celebration of breakfast joy. Try them out, and I guarantee they'll become a cherished favorite in your morning routine. So, without further ado, let's dive into the delicious world of homemade blueberry pancakes!
Happy cooking and even happier eating!
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted and cooled
- 1/2 cup frozen blueberries
- 1 teaspoon vanilla extract
Directions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a separate mixing bowl, whisk together the buttermilk, eggs, blueberries, melted butter and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk until just combined. The batter will be slightly lumpy.
- Heat a non-stick griddle or a large skillet over medium heat. When hot, ladle 1/4-1/2 cup of batter onto the pan per pancake. Cook until bubbles appear on the surface of the batter, then flip and cook for an additional 1-2 minutes, until golden brown.
- Serve immediately with butter, maple syrup, or your favorite pancake toppings.
Author
Cody Landry
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