Lemon Blueberry Ricotta Pancakes (Printer-friendly)

Tender pancakes featuring fresh blueberries, lemon zest, and creamy ricotta for a flavorful start.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 3/4 cup ricotta cheese
07 - 1 cup milk
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted
10 - 1 teaspoon vanilla extract
11 - Zest of 1 lemon
12 - 2 tablespoons fresh lemon juice

→ Add-ins

13 - 1 cup fresh blueberries

→ For Cooking

14 - Butter or oil, for greasing the pan

# How to Make It:

01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, whisk ricotta, milk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice until smooth.
03 - Gently fold the wet ingredients into the dry ingredients until just combined, maintaining some lumps to avoid overmixing.
04 - Carefully fold the fresh blueberries into the batter.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges are set, about 2 to 3 minutes.
07 - Turn pancakes over and cook an additional 1 to 2 minutes until golden brown and fully cooked.
08 - Repeat cooking with remaining batter, adding more butter or oil as necessary. Serve warm, optionally with extra blueberries, maple syrup, or powdered sugar.

# Expert Tips:

01 -
  • Ricotta makes them tender and slightly tangy in a way that feels more sophisticated than standard pancakes.
  • The lemon cuts through the richness so perfectly that you don't feel guilty asking for seconds.
  • They come together in 30 minutes flat, which means impressive brunch without the stress.
02 -
  • Don't overmix the batter—I learned this the hard way after getting impatient and whisking everything into submission, which turned my pancakes dense and rubbery instead of fluffy.
  • Frozen blueberries must stay frozen when you fold them in, or their juice will turn your batter a grayish purple and muddy the lemon flavor.
  • Medium heat is your friend; too high and the outside burns before the inside cooks through, too low and they get thick and heavy.
03 -
  • Get your mise en place together before you start mixing—this recipe moves fast once you combine wet and dry, and you don't want to scramble finding ingredients.
  • If your pan isn't nonstick, medium heat becomes even more crucial; a too-hot surface will burn the bottom before the center sets.

Return