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Fluffy Blueberry Lemon Ricotta Pancakes

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These fluffy blueberry lemon ricotta pancakes combine the creaminess of ricotta with the bright zing of fresh lemon and juicy blueberries for a tender, pillowy breakfast treat that’s quick and easy to make.

Ingredients

Scale
  • 1 cup whole-milk ricotta cheese, drained if watery
  • 1 ½ cups all-purpose flour (can substitute with almond flour for gluten-free)
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup whole or 2% milk (or dairy-free milk like oat or almond)
  • Zest of 1 medium lemon
  • 1 cup fresh or frozen blueberries (do not thaw if frozen)
  • 4 tablespoons unsalted butter, melted, plus more for cooking
  • 1 teaspoon vanilla extract

Instructions

  1. Drain ricotta if watery by placing it in a fine mesh sieve for 10 minutes. Zest the lemon and keep the juice for optional syrup or garnish. Measure out all dry and wet ingredients.
  2. In a large bowl, whisk together flour, baking powder, sugar, and salt. Set aside.
  3. In a separate bowl, whisk milk, eggs, ricotta, melted butter, vanilla extract, and lemon zest until smooth and creamy.
  4. Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined; a few lumps are okay. Avoid overmixing.
  5. Carefully fold in blueberries, distributing them evenly without crushing.
  6. Heat a non-stick skillet or griddle over medium heat and melt a small pat of butter. Wait until the surface is hot but not smoking.
  7. Use a ¼ cup ladle to pour batter onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
  8. Flip gently and cook another 2 minutes until golden and cooked through.
  9. Transfer cooked pancakes to a warm oven set at 200°F (90°C) to keep warm while finishing the batch.
  10. Serve stacked with maple syrup, lemon syrup, extra blueberries, or whipped cream as desired.

Notes

Gently fold ingredients to avoid activating gluten and flattening pancakes. Use medium heat to prevent burning outside while ensuring pancakes cook through. Keep cooked pancakes warm in a 200°F oven to maintain fluffiness. If batter is too thick, add a splash of milk; if too thin, add a bit more flour. Frozen blueberries should be added without thawing to prevent color bleeding.

Nutrition

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

Find it online: https://tastypierecipes.com/fluffy-blueberry-lemon-ricotta-pancakes-recipe-easy-perfect-breakfast-idea/