Fluffy Blueberry Lemon Ricotta Pancakes
These fluffy blueberry lemon ricotta pancakes combine creamy ricotta, fresh blueberries, and bright lemon zest for a delicious and easy homemade breakfast or brunch treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes (about 4 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 cup (240g) ricotta cheese (whole milk recommended)
- 1 cup (240ml) whole milk (or almond/oat milk for dairy-free)
- 2 large eggs, room temperature
- 2 tablespoons (30g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (190g) all-purpose flour (or almond flour for gluten-free)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 large lemon
- 1 cup (150g) fresh blueberries (thawed and drained if frozen)
- Butter or neutral oil for greasing the pan
- Optional toppings: maple syrup, extra lemon zest, powdered sugar, fresh berries
Instructions
- In a large bowl, whisk together ricotta cheese, whole milk, eggs, granulated sugar, and vanilla extract until smooth and creamy (about 2-3 minutes).
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture using a spatula until just combined; avoid overmixing.
- Fold in the lemon zest and blueberries carefully.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup (60ml) of batter onto the skillet for each pancake.
- Cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook for another 1-2 minutes until golden brown and cooked through.
- Transfer cooked pancakes to a warm plate or oven set to low heat while finishing the batch.
- Serve warm with optional toppings like maple syrup, extra lemon zest, fresh berries, or powdered sugar.
Notes
Use room temperature eggs for fluffier pancakes. Avoid overmixing the batter to keep pancakes light and tender. Grease the pan lightly before each batch and cook over medium heat to prevent burning. If batter is too thick, add a splash of milk to loosen. Use small-curd ricotta for best texture. Thaw and drain frozen blueberries before adding to batter to avoid sogginess.
Nutrition
- Serving Size: 2 pancakes
- Calories: 325
- Sugar: 10
- Sodium: 320
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 40
- Fiber: 2
- Protein: 11
Keywords: blueberry pancakes, lemon zest pancakes, ricotta pancakes, fluffy pancakes, breakfast recipe, brunch, homemade pancakes