Fluffy Blueberry Lemon Ricotta Pancakes
These pancakes are ultra-light and fluffy with a zesty lemon brightness and creamy ricotta richness, perfect for a fresh and easy breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings (about 16 pancakes) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour (can substitute half with whole wheat flour)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup milk (whole or 2%)
- 1 cup ricotta cheese (whole milk ricotta preferred)
- 2 large eggs, room temperature
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 tablespoons lemon juice
- 1 cup fresh blueberries
Instructions
- Zest and juice one large lemon and set aside. Rinse and dry fresh blueberries.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk milk, ricotta cheese, eggs, melted butter, vanilla extract, lemon zest, and lemon juice until smooth and creamy.
- Gently fold wet ingredients into dry ingredients just until combined; batter should be lumpy without visible flour streaks.
- Fold in blueberries gently, being careful not to break them.
- Heat a non-stick skillet or griddle over medium heat and lightly butter or oil the surface.
- Spoon 1/4 cup of batter per pancake onto the pan. Cook 2-3 minutes until bubbles form and edges look set.
- Flip carefully and cook the other side for 1-2 minutes until golden and cooked through.
- Transfer cooked pancakes to a warm oven (about 200°F) to keep warm while cooking the rest.
Notes
Do not overmix the batter to keep pancakes tender. Use room temperature eggs and milk for better rise. Butter the pan lightly to avoid greasy pancakes and sticking. Flip pancakes only once when bubbles form and edges look dry. Keep cooked pancakes warm in a 200°F oven. If batter is too thick, add a splash of milk; if too runny, add a little flour. Toss blueberries in a teaspoon of flour before folding to prevent sinking.
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 8
- Sodium: 320
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 32
- Fiber: 2
- Protein: 9
Keywords: blueberry pancakes, lemon pancakes, ricotta pancakes, fluffy pancakes, easy breakfast, zesty pancakes, brunch recipe