Blueberry Buttermilk Ricotta Pancakes Recipe

Combine ricotta mixture

In a large mixing bowl, whisk together 1 cup ricotta, 3 tablespoons buttermilk, and 2 tablespoons melted cooled butter until mostly smooth (a few small ricotta curds are fine).

Add 2 large eggs and 1 teaspoon vanilla extract to the ricotta mixture and whisk until incorporated and slightly aerated. Stir in 1 teaspoon lemon zest.

In a separate bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon fine sea salt until evenly distributed.

Make a well in the center of the dry ingredients and pour the ricotta-egg mixture into it. Fold gently with a rubber spatula until just combined; do not overmix. A few streaks of flour are OK. Batter should be thick but spoonable; if it seems too thick, stir in an additional 1 tablespoon buttermilk at a time until you reach a thick dropping consistency.

Gently fold 1 cup fresh blueberries into the batter, reserving a small handful to sprinkle on top of pancakes as they cook if desired.

Heat a large nonstick skillet or griddle over medium heat until hot. Brush or swirl 1 tablespoon extra butter or neutral oil to coat the surface. Reduce heat to medium-low (pan should be hot but not smoking).

Using a 1/4-cup scoop, drop batter onto the skillet, spacing pancakes about 1 inch apart. If you reserved blueberries, press 2–3 onto the top of each pancake. Cook until the edges set and bubbles form and begin to pop on the surface, about 2–3 minutes.

Flip pancakes carefully and cook the second side until golden brown and cooked through, another 1–2 minutes. Transfer finished pancakes to a plate and keep warm in a 200°F (95°C) oven while you cook the remaining batter, adding more butter/oil to the pan as needed.

Serve pancakes warm with maple syrup or a dusting of powdered sugar, and additional berries if desired.