Fluffy Blueberry Lemon Ricotta Pancakes
These pancakes are fluffy and moist thanks to ricotta cheese and brightened with fresh lemon zest and juice. Bursting with sweet blueberries, they make a perfect easy and impressive breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 9 pancakes (3 pancakes per serving, 3 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (190 g) all-purpose flour (or gluten-free flour blend)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (240 ml) ricotta cheese, whole milk
- 2 large eggs, room temperature
- 1/2 cup (120 ml) milk, whole or 2% (or almond/oat milk for dairy-free)
- Zest of 1 medium lemon
- 1 tablespoon fresh lemon juice
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (150 g) fresh blueberries (or frozen, unthawed)
- Butter or oil for cooking
Instructions
- Prep your ingredients: zest the lemon and squeeze out the juice. Measure out ricotta, flour, and other ingredients.
- Mix dry ingredients: whisk together flour, baking powder, baking soda, and salt in a large bowl.
- Combine wet ingredients: beat eggs lightly in a separate bowl, then add ricotta, milk, sugar, lemon juice, vanilla extract, and lemon zest. Mix gently until just combined.
- Pour wet ingredients into dry and fold gently with a spatula until just combined. Batter should be a little lumpy. Fold in blueberries carefully.
- Heat a non-stick skillet or griddle over medium heat and add butter or oil. When hot, scoop about 1/4 cup batter per pancake onto skillet without overcrowding.
- Cook pancakes for 2-3 minutes until bubbles form and edges look set. Flip gently and cook another 2 minutes until golden brown and cooked through. Adjust heat as needed.
- Transfer cooked pancakes to a plate and cover loosely with foil to keep warm while cooking remaining pancakes. Serve immediately.
Notes
Use room temperature eggs and milk for better batter texture. Do not overmix the batter; lumps are fine. Fold blueberries in gently to keep them intact. Cook on medium heat to avoid burning outside while raw inside. Keep cooked pancakes warm in a 200°F (95°C) oven covered loosely with foil. For dairy-free, substitute ricotta with dairy-free ricotta or silken tofu and use plant-based milk.
Nutrition
- Serving Size: 3 pancakes
- Calories: 320
- Sugar: 12
- Fat: 10
- Carbohydrates: 45
- Fiber: 3
- Protein: 12
Keywords: pancakes, blueberry pancakes, lemon pancakes, ricotta pancakes, fluffy pancakes, breakfast recipe, easy pancakes, bright breakfast