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Fluffy Blueberry Lemon Ricotta Pancakes

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These fluffy pancakes combine the creamy richness of ricotta with fresh blueberries and bright lemon zest for a tender, flavorful breakfast treat. Perfect for a quick and easy weekend brunch that everyone will love.

Ingredients

Scale
  • 1 cup whole milk ricotta cheese (240 ml)
  • 1 cup fresh blueberries (150 g) (frozen can be used)
  • 1 ½ cups all-purpose flour (180 g) (or gluten-free blend for GF option)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk (240 ml) (or milk + 1 tablespoon vinegar as substitute)
  • 2 teaspoons fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons unsalted butter, melted (plus more for cooking)
  • 1 teaspoon vanilla extract

Instructions

  1. Measure out the flour, baking powder, baking soda, sugar, and salt into a large bowl. Zest the lemon and juice it, keeping both aside separately. Have ricotta, eggs, buttermilk, melted butter, and vanilla extract ready in another bowl.
  2. Whisk together the flour, baking powder, baking soda, sugar, and salt until well combined (about 1-2 minutes).
  3. In a separate bowl, whisk the eggs lightly, then add ricotta, buttermilk, melted butter, lemon zest, lemon juice, and vanilla extract. Stir until smooth but some lumps from ricotta are okay (1-2 minutes).
  4. Pour the wet mixture into the dry ingredients. Gently fold together with a spatula just until combined. The batter should be thick but pourable. Avoid overmixing (about 30 seconds).
  5. Carefully fold in the fresh blueberries, distributing evenly without crushing (30 seconds).
  6. Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter and let it melt, coating the surface. The pan is ready when water droplets dance and evaporate quickly.
  7. Using a ¼ cup measuring cup or ladle, pour batter onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook another 2 minutes until golden and cooked through. Adjust heat as needed (4-6 minutes per batch).
  8. Transfer cooked pancakes to a warm plate or oven set at 200°F (95°C) while finishing the batch.
  9. Serve immediately stacked high with maple syrup, extra lemon zest, or whipped cream if desired.

Notes

Do not overmix the batter; lumps are okay and help keep pancakes tender. Use room temperature eggs for best results. Preheat the pan well and test the first pancake to adjust heat and batter consistency. If batter is too thick, add a splash more buttermilk; if too runny, add a tablespoon of flour.

Nutrition

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

Find it online: https://evabake.com/fluffy-blueberry-lemon-ricotta-pancakes-recipe-easy-perfect-breakfast-idea/