Lemon Ricotta Pancakes, topped with blueberry maple syrup is an amazing way to get your day started right. As If the combination of lemon and blueberries aren’t enough to get excited about – the extra fluff (thanks to the ricotta) makes them hard to stop at one – And, my secret ingredient, earl grey tea, infuses them with over the top deliciousness.
What You Need For Lemon Ricotta Pancakes with Blueberry Maple Syrup
- Milk
- Earl grey tea
- Ricotta
- Eggs
- Butter
- Maple Syrup
- Vanilla Extract
- Lemon (juice and zest)
- Flour
- Baking Powder
- Baking Soda
- Salt
- Blueberries (I love to use frozen wild blueberries from Trader Joe’s when I have them on hand.)
How To Make Lemon Ricotta Pancakes
Method For Pancakes:
- Heat milk for 1 1/2 minutes in a microwave. Add tea bags and steep for 10-15 minutes. Remove tea bags and discard them.
- Combine milk, ricotta, eggs, melted butter, maple syrup, vanilla, lemon zest, and lemon juice in a large bowl.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Add flour mixture to milk mixture and stir to combine.
- Heat a griddle; pour 1/4 cup-fulls of pancake batter onto hot griddle and cook for 2-3 minutes or until tops begin to bubble. Flip pancake over and cook an additional 2-3 minutes or until cooked through. Continue with remaining batter.
Method For Blueberry Maple Syrup
- Combine blueberries, maple syrup, and lemon juice in a small saucepan. Bring to a boil, reduce heat, and simmer for 10 minutes or until blueberries burst. If desired, use an immersion blender to pulse mixture to make it smoother. Serve pancakes with syrup.
- Enjoy!
Studies show that families who regularly share a meal together are happier and healthier. For me, many times, it’s a big family breakfast. Pancakes or french toast (sometimes both) are always on the menu and I find it to be an easy way to lure the family back home.
More Big Breakfast Recipes That Easily Feed A Crowd.
Your Essential Kitchen Tools
1. Viking Hard Anodized Nonstick Double Burner Griddle
2. OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set
3. SD SENDAY Lemon Squeezer Stainless
4. Simply Gourmet Measuring Cups and Spoons Set
Earl Grey Lemon Ricotta Pancakes with Blueberry Maple Syrup
Ingredients
I N G R E D I E N T S: For Pancakes
- 1 1/2 cups milk
- 2 bags Earl Grey tea
- 3/4 cup ricotta
- 2 large eggs
- 4 Tbsp. melted butter
- 3 Tbsp. maple syrup
- 1 Tbsp. vanilla extract
- 2 Tbsp. organic lemon zest
- 3 Tbsp. lemon juice
- 2 cups flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
I N G R E D I E N T S: For Syrup
- 2 cups frozen blueberries
- 2/3 cup maple syrup
- 2 tsp. lemon juice
Instructions
M E T H O D: For Pancakes
- Heat milk for 1 1/2 minutes in a microwave. Add tea bags and steep for 10-15 minutes. Remove tea bags and discard them.
- Combine milk, ricotta, eggs, melted butter, maple syrup, vanilla, lemon zest, and lemon juice in a large bowl.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Add flour mixture to milk mixture and stir to combine.
- Heat a griddle; pour 1/4 cup-fulls of pancake batter onto hot griddle and cook for 2-3 minutes or until tops begin to bubble. Flip pancake over and cook an additional 2-3 minutes or until cooked through. Continue with remaining batter.
M E T H O D: For Snacks
- Combine blueberries, maple syrup, and lemon juice in a small saucepan. Bring to a boil, reduce heat, and simmer for 10 minutes or until blueberries burst. If desired, use an immersion blender to pulse mixture to make it smoother. Serve pancakes with syrup.
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