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Fluffy Blueberry Lemon Ricotta Pancakes

blueberry lemon ricotta pancakes - featured image

Tender, moist, and fluffy pancakes with a bright zing of lemon and juicy bursts of blueberries, enriched with creamy ricotta cheese for a special breakfast treat.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons sugar
  • 1 cup (250 g) whole milk ricotta cheese
  • 2 large eggs, beaten
  • ½ cup (120 ml) milk, whole or 2%
  • Zest of 1 medium lemon (about 1 tablespoon)
  • 1 teaspoon vanilla extract
  • 1 cup (150 g) fresh blueberries
  • Butter or oil for the griddle

Instructions

  1. Preheat your skillet or griddle over medium heat.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  3. In a separate bowl, beat the eggs, then stir in ricotta cheese, milk, lemon zest, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; do not overmix.
  5. Gently fold in the blueberries, reserving a few to scatter on top while cooking if desired.
  6. Lightly grease the skillet with butter or oil. Using a ¼ cup measuring cup, pour batter onto the hot surface.
  7. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook for another 2 minutes or until golden brown and cooked through.
  8. Transfer cooked pancakes to a warm plate or oven set at 200°F (93°C) while finishing the batch.
  9. Serve immediately with maple syrup, extra berries, or whipped cream.

Notes

If batter is too thick, add milk tablespoon by tablespoon until pourable. If too thin, add a bit more flour gently. Use room temperature ricotta for smoother batter. Drain excess moisture from ricotta if watery. Wait for bubbles before flipping pancakes. Keep cooked pancakes warm on a wire rack in a 200°F oven to prevent sogginess.

Nutrition

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