Lemon Blueberry Ricotta Pancakes (Printable version)
Light and fluffy pancakes layered with fresh lemon zest, sweet blueberries, and smooth ricotta cheese.
# Ingredient list:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1 cup ricotta cheese
07 - 2 large eggs
08 - 3/4 cup milk
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons unsalted butter, melted and cooled
11 - Zest of 1 large lemon
12 - 2 tablespoons fresh lemon juice
→ Add-ins
13 - 1 cup fresh blueberries
→ For Cooking
14 - Butter or oil for greasing the pan
→ For Serving (optional)
15 - Maple syrup
16 - Extra blueberries
17 - Powdered sugar
# Directions:
01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly mixed.
02 - In a separate bowl, blend ricotta, eggs, milk, vanilla extract, melted butter, lemon zest, and lemon juice until smooth.
03 - Add the wet ingredients to the dry ingredients and stir gently until just combined, leaving some lumps to ensure a tender texture.
04 - Fold fresh blueberries into the batter carefully to prevent breaking the fruit.
05 - Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes.
07 - Flip pancakes carefully and cook an additional 1 to 2 minutes until golden and cooked through.
08 - Continue cooking remaining batter, greasing the skillet as needed. Serve warm with maple syrup, extra blueberries, and a dusting of powdered sugar if desired.
# Expert Tips:
01 -
- Ricotta makes these pancakes impossibly fluffy without needing a ton of eggs or milk.
- Fresh lemon zest and blueberries transform a breakfast staple into something that tastes bright and celebratory.
- They come together in under 20 minutes of active cooking, perfect for when you want something special without the fuss.
02 -
- Ricotta varies wildly between brands in texture and moisture—wetter ricotta means thinner batter, so start with a brand you trust or add an extra tablespoon of flour if your batter feels loose.
- Lemon zest really does need to come from fresh lemons; bottled lemon zest tastes dusty and hollow by comparison.
- Blueberries release water as they cook, so if you're using frozen ones, don't thaw them or the batter becomes soggy.
03 -
- Room temperature ingredients mix more smoothly together—take your ricotta and eggs out of the fridge ten minutes before you start cooking.
- If your pancakes are cooking too fast on the outside but staying wet in the middle, lower the heat slightly; medium is perfect, but every stove is different.