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Fluffy Blueberry Lemon Ricotta Pancakes

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These fluffy blueberry lemon ricotta pancakes are light, creamy, and bursting with fresh flavors, perfect for a special breakfast or weekend brunch.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 1 cup (250g) whole milk ricotta cheese
  • ¾ cup (180ml) milk (whole or 2%, or almond milk for dairy-free)
  • 2 large eggs, room temperature
  • Zest of 1 medium lemon (about 1 tablespoon)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh blueberries, washed and patted dry
  • 2 tablespoons unsalted butter, for cooking
  • Pure maple syrup, for serving

Instructions

  1. Prep your ingredients: zest and juice the lemon, wash and dry the blueberries, and bring eggs and milk to room temperature (5 minutes).
  2. Mix dry ingredients: whisk together flour, baking powder, sugar, and salt in a large bowl (2 minutes).
  3. Combine wet ingredients: beat eggs lightly in a separate bowl, then add ricotta, milk, lemon zest, lemon juice, and vanilla extract; mix until smooth but still slightly lumpy (3 minutes).
  4. Make the batter: pour wet ingredients into dry and stir gently with a spatula until just combined; fold in blueberries carefully (2 minutes).
  5. Heat the pan: warm a non-stick skillet or griddle over medium heat and coat with butter; pan is ready when water droplets sizzle and evaporate (5 minutes).
  6. Cook the pancakes: spoon about ¼ cup (60ml) batter per pancake onto skillet; cook until bubbles form and edges look set (2-3 minutes), flip and cook another 2 minutes until golden and cooked through; adjust heat as needed (15 minutes).
  7. Serve warm: stack pancakes, drizzle with pure maple syrup, and garnish with extra blueberries or lemon zest if desired.

Notes

Do not overmix the batter to keep pancakes fluffy; fold blueberries gently to avoid bursting; let batter rest 5 minutes before cooking for lighter texture; medium heat is best to avoid burning or drying out pancakes; frozen blueberries should be thawed and drained before use; batter can rest in fridge up to 24 hours.

Nutrition

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

Find it online: https://merrymorsel.com/fluffy-blueberry-lemon-ricotta-pancakes-recipe-easy-homemade-breakfast/