Print

Fluffy Lemon Blueberry Ricotta Pancakes

lemon blueberry ricotta pancakes - featured image
Print Recipe

Light and indulgent pancakes made with ricotta cheese, fresh lemon zest, and juicy blueberries, perfect for a cozy breakfast or brunch.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 1 cup (250 g) ricotta cheese, whole milk recommended
  • ¾ cup (180 ml) milk, whole or 2% (dairy-free milk like almond can be used)
  • 2 large eggs, room temperature
  • Zest from 1 medium lemon
  • 1 teaspoon vanilla extract
  • 1 cup (150 g) fresh blueberries, washed and patted dry
  • 2 tablespoons unsalted butter, for cooking
  • Pure maple syrup, for drizzling

Instructions

  1. In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, 2 tablespoons sugar, and ¼ teaspoon salt.
  2. In a separate bowl, whisk 1 cup ricotta cheese with ¾ cup milk, 2 large eggs, lemon zest, and 1 teaspoon vanilla extract until smooth and creamy.
  3. Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
  4. Carefully fold in 1 cup fresh blueberries to distribute evenly without bursting them.
  5. Heat a non-stick skillet or griddle over medium heat and melt 1 tablespoon unsalted butter. The pan is ready when a few drops of water sizzle gently.
  6. Spoon about ¼ cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes.
  7. Flip carefully and cook the other side for another 2 minutes until golden and cooked through.
  8. Transfer cooked pancakes to a plate and keep warm in a low oven (about 200°F / 90°C) while finishing the batch.
  9. Stack pancakes, drizzle generously with warm maple syrup, and serve immediately.

Notes

Let the batter rest for 5 minutes before cooking to hydrate the flour and boost baking powder. Use fresh lemon zest for best flavor. Fold blueberries gently to keep them intact. Butter the pan between batches to prevent sticking and promote even browning. Keep cooked pancakes warm in a low oven (200°F) while finishing the batch.

Nutrition

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

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