Print

Fluffy Blueberry Lemon Ricotta Pancakes

fluffy blueberry lemon ricotta pancakes - featured image
Print Recipe

Light and tender pancakes made with ricotta cheese, fresh blueberries, and bright lemon zest, perfect for a quick and elegant breakfast or brunch.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese, whole milk recommended
  • 1 cup (240ml) whole milk or buttermilk
  • 2 large eggs, room temperature
  • 1 cup (130g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest of 1 large lemon
  • 3/4 cup (110g) fresh blueberries
  • Maple syrup or honey (optional, for serving)
  • Extra lemon zest or lemon wedges (optional, for serving)
  • Powdered sugar for dusting (optional, for serving)

Instructions

  1. In a medium bowl, whisk together ricotta cheese, milk or buttermilk, and eggs until smooth and creamy, about 2 minutes.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and lemon zest. Whisk to evenly distribute leavening agents.
  3. Pour wet ingredients into dry ingredients and gently fold together until just combined; batter should be thick and slightly lumpy. Add a splash more milk if too thick.
  4. Carefully fold in fresh blueberries, trying not to break them.
  5. Preheat a non-stick skillet or griddle over medium heat for 3-5 minutes. Test heat by sprinkling a few drops of water; if they dance and evaporate quickly, skillet is ready.
  6. Lightly grease skillet with butter or oil. Using a 1/4 cup measure, pour batter onto skillet. Cook 2-3 minutes until bubbles form and edges look set.
  7. Flip pancakes carefully and cook another 2 minutes until golden and cooked through.
  8. Serve warm with maple syrup, extra lemon zest, or powdered sugar. Makes about 8 medium pancakes, serving 3-4 people.

Notes

Do not overmix the batter to keep pancakes fluffy. Use room temperature eggs. Fold blueberries gently to avoid breaking. Keep cooked pancakes warm in a low oven (200°F) if making in batches. Frozen blueberries can be used if tossed in flour first to prevent sinking.

Nutrition

Keywords: blueberry pancakes, lemon ricotta pancakes, fluffy pancakes, breakfast recipe, brunch, homemade pancakes, easy pancakes

Find it online: https://crispcraving.com/fluffy-blueberry-lemon-ricotta-pancakes-recipe-easy-homemade-breakfast-idea/