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Fluffy Lemon Blueberry Ricotta Pancakes

lemon blueberry ricotta pancakes - featured image

Bright and fluffy lemon blueberry ricotta pancakes that come together quickly with simple ingredients, perfect for a refreshing breakfast or brunch.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 1 cup (250g) ricotta cheese, whole milk recommended
  • 2 large eggs, room temperature
  • ½ cup (120ml) milk, whole or 2%
  • Zest of 1 large lemon
  • 1 tablespoon lemon juice
  • 1 cup (150g) fresh blueberries
  • 2 tablespoons butter or oil for cooking

Instructions

  1. In a large bowl, whisk together flour, baking powder, sugar, and salt.
  2. In a separate medium bowl, whisk ricotta cheese, eggs, milk, lemon juice, and lemon zest until combined but still slightly lumpy.
  3. Pour wet ingredients into dry ingredients and fold gently until just combined; batter should be thick but pourable.
  4. Fold in fresh blueberries gently.
  5. Heat a nonstick skillet or griddle over medium heat and melt 1 tablespoon butter, swirling to coat the surface.
  6. Pour ¼ cup batter onto the skillet for each pancake, cooking 3-4 at a time without crowding.
  7. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
  8. Flip pancakes carefully and cook for another 2 minutes until golden and cooked through.
  9. Transfer cooked pancakes to a warm plate or keep warm in a low oven (200°F/90°C) while finishing the batch.

Notes

Do not overmix the batter; it should remain lumpy to keep pancakes tender. Use medium heat to avoid burning. Let batter rest for 5 minutes before cooking for fluffier pancakes. If batter is too thick, add a tablespoon of milk to loosen. Frozen blueberries should be thawed and drained or tossed in flour to prevent sinking.

Nutrition

Keywords: lemon pancakes, blueberry pancakes, ricotta pancakes, fluffy pancakes, breakfast recipe, easy pancakes, brunch recipe