Fluffy Lemon Blueberry Ricotta Pancakes
These fluffy lemon blueberry ricotta pancakes combine airy texture with creamy ricotta and bright lemon zest for a fresh, satisfying breakfast or brunch.
- Prep Time: 13 minutes
- Cook Time: 15 minutes
- Total Time: 28 minutes
- Yield: About 9 pancakes (3 pancakes per serving), serves 3 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 cup (250g) whole milk ricotta cheese
- 1 cup (150g) fresh blueberries (frozen thawed and drained can be used)
- 1 cup (120g) all-purpose flour (or almond flour for gluten-free)
- 1 ½ teaspoons baking powder
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 2 large eggs, room temperature
- ½ cup (120ml) whole or 2% milk (or dairy-free milk like oat or almond)
- Zest of 1 large lemon
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
- Optional toppings: maple syrup or honey, extra blueberries or lemon slices, whipped cream or yogurt
Instructions
- Zest the lemon and set aside. Rinse and dry the blueberries. Measure out ricotta, flour, and other ingredients.
- In a medium bowl, whisk together flour, baking powder, sugar, and salt. Set aside.
- In a separate large bowl, whisk eggs until slightly frothy. Add ricotta, milk, melted butter, vanilla extract, and lemon zest. Mix gently until smooth.
- Slowly fold the dry ingredients into the wet ingredients with a spatula. Do not overmix; a few lumps are okay.
- Carefully fold in the blueberries, taking care not to break them.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Test heat by flicking water drops; if they dance and evaporate quickly, it’s ready.
- Pour ¼ cup batter per pancake onto the pan. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook the other side for 2 minutes or until golden brown and cooked through. Adjust heat as needed.
- Transfer cooked pancakes to a warm plate and tent loosely with foil while finishing the batch.
- Serve stacked with maple syrup or honey, extra blueberries, and a dollop of whipped cream or yogurt if desired.
Notes
Do not overmix the batter to keep pancakes fluffy. Let the batter rest for 5 minutes before cooking for better texture. Use medium heat to avoid burning. If batter is too thick, add a splash of milk; if too thin, add a bit more flour. Frozen blueberries should be thawed and drained to prevent sogginess.
Nutrition
- Serving Size: 3 pancakes
- Calories: 320
- Sugar: 8
- Sodium: 250
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 3
- Protein: 8
Keywords: lemon pancakes, blueberry pancakes, ricotta pancakes, fluffy pancakes, breakfast recipe, brunch, easy pancakes