Fluffy Blueberry Lemon Ricotta Pancakes
These fluffy blueberry lemon ricotta pancakes combine creamy ricotta, fresh lemon zest, and juicy blueberries for a fresh and comforting breakfast that’s quick and easy to make.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 9 pancakes (3 pancakes per serving, 3 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup (250g) whole-milk ricotta cheese
- ½ cup (120ml) milk (whole or 2%)
- 1 large egg, room temperature
- Zest of 1 medium lemon
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- ¾ cup (about 110g) fresh blueberries, washed and patted dry
- Butter or oil for cooking
Instructions
- Prep your ingredients: zest the lemon finely, then juice it to get about 1 tablespoon. Measure out the ricotta, milk, and other ingredients.
- Mix dry ingredients: in a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: in a separate bowl, whisk ricotta, milk, egg, lemon zest, lemon juice, vanilla extract, and sugar until smooth and creamy.
- Fold wet into dry: pour the wet mixture into the dry ingredients and gently fold with a spatula just until combined. If batter is too stiff, add a splash more milk.
- Add blueberries: carefully fold in the blueberries to avoid breaking them.
- Heat skillet: place a non-stick skillet or griddle over medium heat and melt a small pat of butter or add a little oil.
- Cook pancakes: spoon about ¼ cup (60ml) of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden and cooked through.
- Keep warm and serve: transfer cooked pancakes to a plate and cover loosely with foil while finishing the batch.
Notes
Do not overmix the batter; a few lumps are fine. Fold blueberries gently to keep them intact. Use medium heat to avoid burning. Batter may thicken if left more than 10 minutes; stir gently and add milk if needed. Whole-milk ricotta gives best moisture and flavor. Pancakes freeze well; reheat gently.
Nutrition
- Serving Size: 3 pancakes
- Calories: 320
- Fat: 10
- Carbohydrates: 45
- Protein: 11
Keywords: blueberry pancakes, lemon ricotta pancakes, fluffy pancakes, breakfast recipe, easy pancakes, ricotta cheese pancakes