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American
6
10 minutes
20 minutes
Start your day off right with our delicious blueberry lemon ricotta pancakes! Made with fresh blueberries, tangy lemon zest, and creamy ricotta cheese, these pancakes are the perfect balance of sweet and tart.
Matt Lott
8 cups instant pancakes mix
6 cups water
1 (15-ounce) tub ricotta cheese
2 lemons, juiced and zested
1 (8-ounce) tub sour cream
1 cup powdered sugar
1 (18-ounce) package fresh blueberries
Vegetable oil, for the griddle
Combine the sour cream, powdered sugar, and the juice and zest of 1 lemon in a small bowl. Whisk until completely smooth then set aside.
Whisk together the pancake mix, water, ricotta, and remaining lemon juice and zest. Stir until a lumpy batter is formed.
Preheat Blackstone griddle to medium heat. Drizzle vegetable oil then pour 1/5th of the pancake batter onto the griddle. Sprinkle blueberries into the batter and cook for 3-4 minutes or until the edges begin to set and bubbles form on the surface. Flip and cook for an additional 1-2 minutes or until lightly golden. Repeat until you have 5 large pancakes.
Layer the pancakes and lemon glaze onto a large plate. Top with any remaining blueberries and glaze. Serve immediately.
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