Lemon Blueberry Ricotta Pancakes (Printable Version)
Fluffy pancakes with fresh blueberries, lemon zest, and creamy ricotta cheese. Ready in 30 minutes for a luxurious breakfast.
# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1½ teaspoons baking powder
04 - ¼ teaspoon baking soda
05 - ¼ teaspoon salt
→ Wet Ingredients
06 - 1 cup ricotta cheese
07 - 2 large eggs
08 - ¾ cup whole milk
09 - 2 tablespoons unsalted butter, melted and cooled
10 - Zest of 1 large lemon
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon vanilla extract
→ Add-ins
13 - 1 cup fresh blueberries
→ For Cooking and Serving
14 - Butter or oil for greasing
15 - Maple syrup for serving
16 - Powdered sugar for dusting, optional
# How to Make It:
01 - In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
02 - In a separate bowl, whisk ricotta cheese, eggs, milk, melted butter, lemon zest, lemon juice, and vanilla extract until smooth and fully incorporated.
03 - Gently fold wet ingredients into dry ingredients until just combined. Small lumps in the batter are acceptable; do not overmix as this develops gluten and creates tough pancakes.
04 - Gently fold fresh blueberries into the batter, being careful not to crush them or overmix.
05 - Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
06 - Pour ¼ cup batter per pancake onto the heated skillet. Cook for 2 to 3 minutes until bubbles form on the surface and the edges appear set.
07 - Flip pancakes and cook for 1 to 2 minutes longer until golden brown and cooked through.
08 - Repeat cooking process with remaining batter, greasing the pan as needed between batches.
09 - Transfer warm pancakes to serving plates. Top with maple syrup, fresh blueberries, and powdered sugar if desired.
# Expert Advice:
01 -
- The ricotta cheese creates pockets of creaminess that make these pancakes incredibly tender without any complicated techniques.
- You can prep the dry ingredients the night before, making this fancy-feeling breakfast actually doable on bleary-eyed mornings when you need something special.
02 -
- Room temperature ingredients make all the difference, especially the ricotta and eggs, which blend more smoothly and create a more unified batter texture.
- The batter should be thick and a bit lumpy, not pourable like regular pancake batter, which is the secret to achieving that perfect fluffy interior with a golden exterior.
03 -
- Rest your batter for 10 minutes before cooking to allow the gluten to relax and the leavening agents to activate, resulting in the fluffiest possible texture.
- When folding in the blueberries, toss them in a teaspoon of flour first to help them stay suspended in the batter rather than sinking to the bottom of the bowl.