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Fluffy Blueberry Lemon Ricotta Pancakes

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These fluffy blueberry lemon ricotta pancakes are moist, tender, and bursting with fresh citrus and juicy berries, topped with a comforting maple drizzle. Perfect for an easy homemade breakfast or weekend brunch.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) milk (whole or 2%, room temperature; almond or oat milk for dairy-free)
  • 1 cup (250g) ricotta cheese (whole milk, creamy and fresh)
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (fresh, unwaxed)
  • 1 cup (150g) fresh blueberries (rinsed and patted dry; frozen works too)
  • 2 tablespoons unsalted butter, melted (plus extra for cooking)
  • Pure maple syrup, for drizzling

Instructions

  1. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 tablespoon baking powder, 2 tablespoons sugar, and ¼ teaspoon salt.
  2. In a separate bowl, beat 2 large eggs with 1 cup milk, 1 cup ricotta cheese, 1 teaspoon vanilla extract, and the zest of one lemon until smooth and creamy.
  3. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; the batter should be slightly lumpy.
  4. Carefully fold in 1 cup fresh blueberries. If using frozen, toss them in a little flour first to prevent sinking.
  5. Heat a nonstick skillet or griddle over medium heat. Add a small pat of butter and let it melt, swirling to coat the surface.
  6. Scoop about ¼ cup batter per pancake onto the skillet. Cook for 3-4 minutes until bubbles form on the surface and edges start to set.
  7. Flip carefully and cook another 2-3 minutes until golden brown and cooked through. Adjust heat as needed.
  8. Serve immediately, stacking pancakes on plates and drizzling with pure maple syrup. Add extra lemon zest or blueberries if desired.

Notes

Do not overmix the batter to keep pancakes tender and fluffy. Use room temperature eggs and milk for better mixing. Toss frozen blueberries in flour before folding to prevent sinking. Let batter rest 5-10 minutes before cooking to activate baking powder. Cook on medium heat and adjust as needed to avoid burning. Butter or oil the pan lightly for even browning.

Nutrition

Keywords: blueberry pancakes, lemon pancakes, ricotta pancakes, fluffy pancakes, homemade breakfast, easy brunch, maple syrup, weekend brunch

Find it online: https://leilameals.com/fluffy-blueberry-lemon-ricotta-pancakes-recipe-easy-homemade-breakfast-with-maple-drizzle/