Fluffy Lemon Ricotta Pancakes with Blueberry Syrup | Genevieve Ko | NYT Cooking

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in calories while maintaining a similar texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

In a bowl, whisk together flour, baking powder, sugar, and salt.

In another bowl, mix ricotta, eggs, milk, lemon zest, lemon juice, and vanilla extract until smooth.

Combine the wet ingredients with the dry ingredients, stirring gently until just combined.

Fold in blueberries carefully to avoid breaking them.

Heat a skillet over medium heat and melt a small amount of butter.

Pour batter onto the skillet, using about a quarter cup for each pancake.

Cook until bubbles form on the surface, about 2-3 minutes.

Flip pancakes and cook until golden brown on the other side, about 2-3 minutes more.

Repeat with remaining batter, adding more butter as needed.

Serve warm with additional blueberries and maple syrup, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens