Fluffy Blueberry Lemon Ricotta Pancakes
Light, airy pancakes with creamy ricotta, fresh blueberries, and a bright lemon zing, perfect for a cozy weekend brunch.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Yield: 8-10 pancakes (about 4-inch diameter each), serves 3-4 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 cup (125 g) all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup (250 g) ricotta cheese (whole milk preferred)
- 1 cup (150 g) fresh blueberries (frozen can be used)
- 1 tablespoon fresh lemon juice
- Zest of 1 medium lemon
- 2 large eggs, room temperature
- 3/4 cup (6 fl oz / 180 ml) whole milk
- 1 teaspoon vanilla extract
- Unsalted butter for cooking and 1 tablespoon melted in batter
Instructions
- Zest one medium lemon and squeeze out about 1 tablespoon of fresh lemon juice. Set aside.
- Rinse and pat dry blueberries.
- Measure out ricotta, flour, sugar, baking powder, salt, eggs, milk, vanilla, and butter.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In a separate bowl, beat eggs until slightly frothy. Add milk, ricotta, lemon zest, lemon juice, and vanilla extract. Stir gently until combined; some lumps are okay.
- Pour wet ingredients into dry ingredients and gently fold together with a spatula until just combined. Avoid overmixing.
- Carefully fold in blueberries, distributing evenly without breaking them.
- Heat a nonstick skillet or griddle over medium-low heat. Add a small pat of butter and swirl to coat the surface.
- Using a 1/4 cup measuring cup, scoop batter onto the skillet. Cook until bubbles appear on the surface and edges look set, about 2-3 minutes.
- Flip carefully and cook the other side for about 2 minutes or until golden and cooked through. Adjust heat as needed to avoid burning.
- Transfer cooked pancakes to a warm plate and cover loosely with foil to keep warm while finishing the batch.
Notes
Do not overmix the batter; it should be lumpy to keep pancakes tender. Use medium-low heat to avoid burning. Fold in blueberries gently to prevent batter from turning purple. Let batter rest 5-10 minutes if possible for fluffier pancakes. Flip pancakes only once.
Nutrition
- Serving Size: 1 pancake (about 4-i
- Calories: 165
- Sugar: 5
- Sodium: 220
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 21
- Fiber: 1.5
- Protein: 7
Keywords: blueberry pancakes, lemon pancakes, ricotta pancakes, fluffy pancakes, brunch recipe, easy pancakes, homemade pancakes