Lemon Blueberry Ricotta Pancakes
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups buttermilk
- 2 tablespoons vegetable oil, plus extra for cooking the pancakes
- 1 teaspoon vanilla extract
- 2 medium eggs
- 1 1/2 cups fresh ricotta cheese
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1 1/2 cups blueberries, plus more for serving
- Maple syrup, for serving
- 1/4 cup confectioners' sugar, for garnish
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