Ricotta Pancakes

These are awesome and oh so easy to make too. My fav time to eat these (other than Saturday morning of course) is on a weeknight.

1- 2/3 c water
1-1/2 tsp vanilla
2 c pancake mix
1 c whole milk ricotta cheese
2/3 c frozen blueberries
melted butter

Stir water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.

Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 c of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with syrup.