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Fluffy Ricotta Blueberry Hotcakes are not just your average pancakes; they’re a delightful twist on a classic breakfast staple that has captured the hearts of breakfast enthusiasts everywhere. These hotcakes combine the rich, creamy texture of ricotta cheese with the sweet burst of juicy blueberries, resulting in a stack of fluffy, mouthwatering pancakes that will elevate any morning meal. The balance of flavors and textures in this dish makes it a standout choice for a weekend brunch or a special treat any day of the week.

Fluffy Ricotta Blueberry Hotcakes

Indulge in the delight of Fluffy Ricotta Blueberry Hotcakes, a breakfast favorite that's sure to impress! These pancakes blend creamy ricotta with sweet blueberries, creating a light and fluffy texture perfect for any morning. Quick and easy to make in under 30 minutes, they're packed with nutrition and flavor. Serve them with your favorite toppings for a vibrant and delicious treat that everyone will enjoy. Perfect for brunch or a special weekday breakfast, these hotcakes are a must-try!
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Ingredients
  

1 cup ricotta cheese

1 cup milk

2 large eggs

1 teaspoon vanilla extract

1 teaspoon lemon zest

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh blueberries (or frozen, thawed)

Butter or oil for cooking

Maple syrup and additional blueberries for serving

Instructions
 

Prepare the Wet Ingredients: In a large bowl, whisk together the ricotta cheese, milk, eggs, vanilla extract, and lemon zest until smooth and well combined.

    Combine Dry Ingredients: In another bowl, mix the all-purpose flour, sugar, baking powder, baking soda, and salt. Stir them together until evenly blended.

      Combine Wet and Dry Mixes: Gradually add the dry ingredients to the ricotta mixture, gently folding them together with a spatula. Be careful not to overmix; a few lumps are okay.

        Add Blueberries: Once the batter is mixed, gently fold in the fresh blueberries, making sure they are evenly distributed throughout the batter.

          Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.

            Cook the Hotcakes: Pour about 1/4 cup of batter onto the skillet for each hotcake. Cook for about 2-3 minutes or until the edges start to look set and bubbles form on the surface. Flip and cook for another 2-3 minutes or until the hotcakes are golden brown and fluffy.

              Serve: Stack the hotcakes on a plate, drizzle with maple syrup, and top with additional blueberries. Enjoy immediately for the best texture!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings