Lemon Blueberry Ricotta Pancakes with Honey

Step 1

In a large mixing bowl, whisk together the ricotta, eggs, lemon zest, lemon juice, and vanilla extract until smooth and well combined. The mixture should be thick but pourable.

Step 2

In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Gently fold the dry ingredients into the ricotta mixture using a spatula until just combined—do not overmix, as lumps are okay and help keep pancakes tender.

Step 3

Carefully fold in most of the blueberries, reserving a small handful for topping. Let the batter rest for 2 minutes while you heat your skillet.

Step 4

Heat a large skillet or griddle over medium heat and lightly butter it. Once the butter is foaming and fragrant, about 1 minute, ladle 0.25 cup batter per pancake onto the skillet, spacing them 2 inches apart.

Step 5

Cook for 3–4 minutes over medium heat until the bottoms are golden brown and edges look set but the tops still look slightly wet. Flip carefully and cook the other side for 2–3 minutes until golden.

Step 6

Transfer finished pancakes to a warm plate and cover loosely with foil to keep warm while you finish the remaining batter. Wipe the skillet with a paper towel and re-butter it between batches as needed.

Step 7

Stack pancakes on serving plates and top with reserved fresh blueberries. Warm the honey gently in a small saucepan over low heat or in the microwave for 30 seconds, then drizzle generously over the stack.