Lemon Blueberry Ricotta Pancakes (Printable)

Fluffy lemon-infused pancakes with blueberries and creamy ricotta, perfect for a fresh breakfast.

# Ingredient List:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt

→ Wet Ingredients

06 - 1 cup ricotta cheese
07 - 2 large eggs
08 - ¾ cup milk
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons unsalted butter, melted and cooled
11 - Zest of 1 large lemon
12 - 2 tablespoons fresh lemon juice

→ Add-ins

13 - 1 cup fresh blueberries

→ For Cooking

14 - Butter or oil for greasing the pan

→ For Serving (optional)

15 - Maple syrup
16 - Extra blueberries
17 - Powdered sugar

# How to Make:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, blend ricotta, eggs, milk, vanilla extract, melted butter, lemon zest, and lemon juice until smooth.
03 - Gently fold the wet ingredients into the dry until just combined; a few lumps are acceptable to avoid overmixing.
04 - Carefully fold fresh blueberries into the batter without breaking them.
05 - Preheat a large nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour ¼ cup of batter per pancake onto the skillet; cook for 2 to 3 minutes until bubbles form and edges appear set.
07 - Flip pancakes carefully and cook an additional 1 to 2 minutes until golden brown and cooked through.
08 - Continue cooking remaining batter, greasing the skillet as necessary between batches.
09 - Offer warm pancakes topped with maple syrup, extra blueberries, and a light dusting of powdered sugar as desired.

# Expert Tips:

01 -
  • Ricotta makes these pancakes impossibly tender in a way regular flour-and-egg recipes just can't match.
  • The lemon cuts through the richness with a brightness that feels less indulgent and more refreshing than typical breakfast fare.
  • They come together quickly without fancy equipment, and the batter forgives small mistakes.
02 -
  • Don't let ricotta sit in the wet mixture too long or it can separate; mix it in gently and cook the pancakes within a few minutes of combining everything.
  • The difference between dense pancakes and fluffy ones comes down to restraint: stop stirring the moment you see no dry flour, even if the batter looks a little shaggy.
03 -
  • Let the batter rest for 2 to 3 minutes after mixing so the flour fully hydrates and the pancakes cook more evenly.
  • Use a zester or microplane to get the brightest lemon flavor from the zest; a box grater is too coarse and picks up bitter white pith.

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