Fluffy Blueberry Lemon Ricotta Pancakes
Light, fluffy pancakes bursting with juicy blueberries and a subtle citrus zing from lemon zest and ricotta cheese, perfect for an easy homemade breakfast or weekend brunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 9 pancakes (3 pancakes per serving, serves 3) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 1 ½ teaspoons baking powder
- 2 tablespoons sugar
- ¼ teaspoon salt
- ½ cup (125g) ricotta cheese, whole milk
- ½ cup (120ml) milk (whole or 2%)
- 1 large egg, room temperature
- Zest of 1 medium lemon
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ¾ cup (110g) fresh or frozen blueberries
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- In a separate bowl, beat ricotta cheese with milk, egg, lemon zest and juice, and vanilla extract until smooth and creamy.
- Pour the wet mixture into the dry ingredients and gently fold together using a spatula or whisk. Do not overmix; a few lumps are okay.
- Gently fold in the blueberries, being careful not to break them up.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup batter per pancake onto the skillet. Cook until bubbles form 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 (around 200°F) while finishing the rest.
- Serve immediately with butter, maple syrup, or extra lemon if desired.
Notes
Do not overmix the batter to keep pancakes tender and fluffy. Use fresh lemon zest for best flavor. If batter is too thick, add a splash of milk; if too runny, add a tablespoon of flour. Keep cooked pancakes warm in a low oven. Avoid pressing pancakes while cooking to maintain fluffiness.
Nutrition
- Serving Size: 3 pancakes
- Calories: 280
- Fat: 9
- Carbohydrates: 35
- Protein: 12
Keywords: blueberry pancakes, lemon pancakes, ricotta pancakes, fluffy pancakes, easy breakfast, homemade pancakes, brunch recipe