Fluffy Blueberry Lemon Ricotta Pancakes
These fluffy pancakes combine creamy ricotta cheese with fresh lemon zest and juicy blueberries for a moist, tender, and tangy breakfast treat that’s quick and easy to make.
- Prep Time: 12 minutes
- Cook Time: 10 minutes
- Total Time: 22 minutes
- Yield: 8-10 pancakes (about 4 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- ¼ teaspoon salt
- 1 cup (250g) ricotta cheese, whole milk preferred
- ½ cup (120ml) milk, whole or 2% (can substitute almond milk)
- 2 large eggs, room temperature
- 1 tablespoon fresh lemon zest (about 1 medium lemon)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh blueberries (frozen can be used if thawed and drained)
- Unsalted butter or neutral oil for cooking
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined. (5 minutes)
- In a separate bowl, whisk ricotta cheese, milk, eggs, lemon juice, lemon zest, and vanilla extract until smooth with some lumps okay. (5 minutes)
- Gently fold the wet ingredients into the dry ingredients using a rubber spatula until just combined; do not overmix. (2-3 minutes)
- Carefully fold in the blueberries, trying not to crush them. (1 minute)
- Preheat a griddle or large non-stick skillet over medium heat. Add a small pat of butter or a teaspoon of oil and swirl to coat. (3-5 minutes)
- Pour ¼ cup batter onto the griddle for each pancake. Cook 3-4 minutes until bubbles form on top and edges look set, then flip and cook another 2-3 minutes until golden and cooked through. Avoid pressing down on pancakes. (8-10 minutes total)
- Transfer cooked pancakes to a plate and keep warm in a low oven (~200°F / 95°C) while finishing the batch. (Optional)
Notes
Do not overmix the batter to keep pancakes fluffy. Use fresh blueberries for best texture; if using frozen, thaw and drain well. Cook on medium heat to avoid burning. Keep cooked pancakes warm in a low oven. For vegan adaptation, use plant-based ricotta, flax eggs, and dairy-free milk.
Nutrition
- Serving Size: About 2-3 pancakes
- Calories: 320
- Sugar: 12
- Fat: 10
- Carbohydrates: 45
- Fiber: 3
- Protein: 12
Keywords: blueberry pancakes, lemon ricotta pancakes, fluffy pancakes, easy breakfast, homemade pancakes, ricotta cheese pancakes, lemon zest pancakes