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Fluffy Buttermilk Blueberry Pancakes with Lemon Ricotta

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These fluffy buttermilk blueberry pancakes with lemon ricotta offer a perfect balance of fluff and flavor, featuring a tender crumb with a bright lemon zing and juicy blueberries. Easy to make with simple pantry ingredients, they are ideal for a quick, indulgent breakfast or brunch.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 1/4 cups (300ml) buttermilk
  • 2 large eggs, room temperature
  • 1/2 cup (120g) lemon ricotta cheese (small-curd ricotta recommended)
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh blueberries (can use frozen, do not thaw)
  • Unsalted butter, for cooking

Instructions

  1. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Set aside.
  2. In a medium bowl, whisk buttermilk, eggs, lemon ricotta, vanilla extract, and lemon zest until smooth. Small lumps in ricotta are fine.
  3. Pour wet ingredients into dry ingredients and gently fold with a rubber spatula until just combined. Some lumps are okay; do not overmix.
  4. Carefully fold in blueberries, being careful not to burst them. If using frozen, fold in directly from frozen.
  5. Heat a non-stick skillet or griddle over medium heat. Add a small pat of unsalted butter and swirl to coat the surface.
  6. Using a 1/4-cup measuring cup or ladle, pour batter onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
  7. Flip carefully and cook the other side for another 2 minutes until golden and cooked through. Avoid pressing down on the pancakes.
  8. Transfer cooked pancakes to a warm plate in a low oven (about 200°F / 95°C) while finishing the batch to keep warm.
  9. Serve stacked with extra lemon ricotta, fresh blueberries, and maple syrup or honey.

Notes

Do not overmix the batter to keep pancakes tender. Use medium heat to avoid burning and ensure even cooking. Fold in blueberries gently to prevent bursting. Keep cooked pancakes warm in a low oven. For thicker batter, add a splash of buttermilk; for thinner, add a bit more flour. Frozen blueberries should be folded in without thawing to prevent color bleed.

Nutrition

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

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