Fluffy Blueberry Lemon Ricotta Pancakes
Light and fluffy pancakes bursting with fresh blueberries and a subtle zing of lemon, enriched with creamy ricotta for a tender, moist texture. Perfect for a quick and delicious breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 9 pancakes (3 pancakes per serving, 3 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup (250 g) whole milk ricotta cheese
- 3/4 cup (180 ml) milk (whole or 2%)
- 2 large eggs, room temperature
- Zest of 1 medium lemon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup (150 g) fresh blueberries
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
- In another bowl, gently mix ricotta cheese, milk, eggs, lemon zest, lemon juice, and vanilla extract until smooth but slightly lumpy.
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; batter should be thick and slightly lumpy.
- Carefully fold in the fresh blueberries, distributing them evenly without breaking them.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Test heat by sprinkling a few drops of water; if they dance and evaporate, the pan is ready.
- Scoop about 1/4 cup (60 ml) batter per pancake onto the pan. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip carefully and cook the other side for another 2 minutes or until golden and cooked through.
- Transfer cooked pancakes to a plate and keep warm in a low oven (about 200°F / 95°C) while finishing the rest.
- Serve stacked with your favorite toppings such as maple syrup, powdered sugar, or whipped cream.
Notes
Do not overmix the batter to keep pancakes tender and fluffy. Use room temperature eggs and milk for even cooking. Let the batter rest 5-10 minutes if possible. Keep the pan clean and lightly greased between batches. Flip pancakes only once for best results. If batter is too thick, add a splash more milk; if too thin, add a pinch more flour.
Nutrition
- Serving Size: 3 pancakes
- Calories: 320
- Sugar: 10
- Fat: 10
- Carbohydrates: 40
- Fiber: 2
- Protein: 12
Keywords: blueberry pancakes, lemon pancakes, ricotta pancakes, fluffy pancakes, breakfast recipe, brunch, easy pancakes