Fluffy Lemon Ricotta Blueberry Pancakes
These fluffy lemon ricotta blueberry pancakes combine creamy ricotta, bright lemon zest, and juicy blueberries for a tender, moist, and delicious breakfast treat perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8-10 pancakes (about 4 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 cup (240g) ricotta cheese (whole milk preferred)
- 1 cup (240ml) whole milk (or almond/oat milk)
- 2 large eggs, room temperature
- 2 tablespoons (30ml) fresh lemon juice
- 1 tablespoon (15ml) vanilla extract (optional)
- 1 ½ cups (190g) all-purpose flour (or gluten-free flour blend)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons (25g) granulated sugar
- Zest of 1 lemon
- 1 cup (150g) fresh blueberries (frozen works too, do not thaw)
- Unsalted butter or oil for cooking
- Optional toppings: maple syrup or honey, powdered sugar, extra blueberries or lemon slices, Greek yogurt or whipped cream
Instructions
- In a large bowl, combine ricotta cheese, milk, eggs, lemon juice, and vanilla extract. Whisk gently until smooth and creamy, about 2 minutes.
- In another bowl, sift together flour, baking powder, baking soda, salt, and sugar.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon. Do not overmix; lumps are okay.
- Fold in lemon zest and blueberries carefully. If using frozen blueberries, add them directly without thawing.
- Preheat a non-stick skillet or griddle over medium heat and add a small pat of butter.
- Pour about ¼ cup (60ml) batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
- Flip gently and cook for another 2 minutes until golden brown and cooked through.
- Transfer cooked pancakes to a cooling rack set over a baking sheet or keep warm in a 200°F (95°C) oven while finishing the batch.
- Serve warm with optional toppings like maple syrup, powdered sugar, extra blueberries, lemon slices, Greek yogurt, or whipped cream.
Notes
Do not overmix the batter to keep pancakes tender and fluffy. Use room temperature eggs and milk for better rise. Add frozen blueberries directly to avoid color bleed. Keep cooked pancakes warm on a cooling rack in a low oven to prevent sogginess. If batter is too thick, add a splash more milk. Medium heat is best to avoid burning.
Nutrition
- Serving Size: About 2 medium panca
- Calories: 325
- Sugar: 9
- Sodium: 350
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 2
- Protein: 14
Keywords: lemon ricotta pancakes, blueberry pancakes, fluffy pancakes, breakfast recipe, brunch, easy pancakes, ricotta cheese, lemon zest, blueberry breakfast