Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dry Ingredients
Wet Ingredients
For Serving
Method
Preparing the Batter
- 1
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- 2
Combine Wet Ingredients
In another bowl, mix the ricotta cheese, eggs, lemon zest, lemon juice, milk, and vanilla extract until smooth.
- 3
Combine Both Mixtures
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; a few lumps are okay.
Cooking the Pancakes
- 4
Heat the Pan
Heat a non-stick skillet or griddle over medium heat. Add a little butter to the pan.
- 5
Cook the Pancakes
Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
- 6
Serving
- 7
Serve the Pancakes
Stack the pancakes on a plate, top with blueberries, and drizzle with maple syrup. Add a pat of butter on top for extra flavor.