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Fluffy Blueberry Lemon Ricotta Pancakes

blueberry lemon ricotta pancakes - featured image
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These fluffy pancakes combine creamy ricotta, zesty lemon, and sweet blueberries for a bright and satisfying breakfast treat that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese, whole milk preferred
  • 1 cup (125g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 large eggs, room temperature
  • 3/4 cup (180ml) milk, whole or 2%
  • Zest of 1 large lemon
  • 1 teaspoon pure vanilla extract (optional)
  • 1 cup (150g) fresh or frozen blueberries
  • Butter, for greasing the pan and topping (optional)
  • Maple syrup or honey, for serving (optional)
  • Extra lemon zest or fresh lemon juice, for serving (optional)

Instructions

  1. Prep your ingredients: zest the lemon avoiding the white pith, rinse fresh blueberries or thaw frozen, and crack eggs into a bowl to check for shells.
  2. Mix dry ingredients: whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl until evenly combined.
  3. Combine wet ingredients: in a separate bowl, mix ricotta, eggs, milk, lemon zest, and vanilla extract until smooth and creamy.
  4. Fold wet into dry: pour wet mixture into dry ingredients and gently fold with a spatula until just combined; batter should be lumpy.
  5. Add blueberries: carefully fold in blueberries without crushing them.
  6. Heat the pan: place a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  7. Cook the pancakes: pour about 1/4 cup batter per pancake onto the pan. Cook 2-3 minutes until bubbles form and edges set, then flip and cook another 2 minutes until golden brown.
  8. Keep warm and serve: transfer cooked pancakes to a plate and keep warm in a low oven (about 200°F) while finishing the batch. Serve with maple syrup, extra lemon zest, or fresh lemon juice.

Notes

Do not overmix the batter; lumps are okay to keep pancakes fluffy. Use room temperature eggs and milk for better texture. If batter is too thick, add a splash more milk. Use medium heat to avoid burning. Toss frozen blueberries in flour before folding in to prevent color bleed. Keep cooked pancakes warm in a low oven. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For dairy-free, use tofu ricotta or cashew cream and plant-based milk.

Nutrition

Keywords: blueberry pancakes, lemon ricotta pancakes, fluffy pancakes, breakfast recipe, easy pancakes, ricotta cheese, lemon zest, blueberry breakfast

Find it online: https://sparklespoon.com/fluffy-blueberry-lemon-ricotta-pancakes-easy-recipe-for-zesty-freshness/