I think these Lemon Ricotta Pancakes are what really won Andre over when he first met me. Made from scratch with homemade ricotta, lots of lemon zest, and bursts of sweet blueberries, they are light pillows of perfection. I personally don’t like a lot of sweet in the morning, so I make small dollar sized pancakes drizzled with warm maple syrup but feel free to make large pancakes if that is what you prefer.


3/4 cup all purpose flour or gluten free flour (I often substitute the gluten free brand Cup 4 Cup)
1 tablespoon baking powder
A grating of fresh nutmeg
1/8 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons organic sugar
1 cup homemade ricotta (store bought is fine as well)
2 eggs
2/3 cup whole milk (you can substitute almond milk)
1 lemon zested and juiced
1 cup fresh blueberries to sprinkle on top or put into the pancakes
Unsalted butter, melted
Maple syrup

IMG_4729Preheat oven to 170 degrees.

Combine flour, baking powder, nutmeg, cinnamon, salt, and sugar in a small bowl. In a separate bowl, whisk together the ricotta cheese, eggs, milk, lemon juice and zest. Slowly whisk the flour mixture into the wet ingredients until just combined.
Heat a large pan or griddle over medium high heat. Brush with the unsalted butter. For small pancakes, pour about 2-3 tablespoons of the batter onto the pan. If you are adding blueberries to the pancakes, place a few on top of the batter at this point. Cook until bubbles start to burst on top and the bottom appears to be turning golden brown. Flip and cook the other side until golden. Place cooked pancakes on a baking sheet and put them into the warm oven until you are finished cooking all the batter.


In a small saucepan, melt 2 tablespoons butter. Add 1/4-1/2 cup maple syrup. Heat until warmed through.
Plate the pancakes and drizzle with warm maple syrup and finish with a small handful of fresh blueberries. Serve.