This easy recipe for lemon blueberry ricotta pancakes makes the best breakfast ever! They're creamy and fluffy with a little tang from the lemon and blueberries. Such a nice summer breakfast or brunch!
Blueberry season is second only to tomato season, both in my eyes and in my heart. Here in New Jersey we're so lucky to have the BEST blueberries in the world. And I mean it! Wherever you are in the country, go into the grocery store and look at the cartons of blueberries in the produce department. There's a good chance they will say "Hammonton, NJ" on the label, which is considered the blueberry capital of the world.
This time of year I hoard all the blueberries I can, buying them up at farmer's markets and freezing them for a later date. We put them in smoothies, bake them into pies, tarts, cakes and puddings, sprinkle them over yogurt, turn them into ice-cream, bake them into oatmeal, and speckle them into pancakes.
These pancakes are super light and fluffy thanks to the addition of ricotta cheese and carefully whipping the egg whites. A hint of lemon zest and juice scents the pancakes with citrus and compliments the blueberry flavor. Lemon and blueberries are a classic combination and create magic when they come together.
I hope you give this recipe a try this weekend, or any weekend, while blueberries are still in season.
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