Print

Fluffy Lemon Blueberry Ricotta Pancakes Easy Recipe with Zesty Glaze

lemon blueberry ricotta pancakes - featured image
Print Recipe

These fluffy pancakes combine ricotta cheese, lemon zest, and fresh blueberries for a tender, moist texture, topped with a tangy lemon glaze that brightens every bite. Perfect for a quick, special breakfast or brunch.

Ingredients

Scale
  • 1 cup (250g) whole-milk ricotta cheese
  • 1 cup (120g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) milk (whole or 2%)
  • Zest of 1 large lemon
  • 3/4 cup (about 110g) fresh blueberries, washed and patted dry
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, for cooking, plus extra for serving
  • For the Zesty Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1–2 teaspoons milk or water, to thin glaze if needed

Instructions

  1. In a large bowl, whisk together 1 cup all-purpose flour, 2 teaspoons baking powder, 2 tablespoons sugar, and 1/4 teaspoon salt. Sift to keep batter light.
  2. In a separate bowl, beat 2 large eggs until frothy. Add 1 cup ricotta cheese, 1/2 cup milk, 1 teaspoon vanilla extract, and zest of 1 lemon. Stir until smooth but do not overmix.
  3. Pour wet ingredients into dry ingredients. Gently fold with a spatula just until combined; batter will be thick and slightly lumpy.
  4. Carefully fold in 3/4 cup fresh blueberries. If using frozen, fold in straight from freezer to avoid color bleeding.
  5. Heat a non-stick skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and let it melt, coating the surface.
  6. Scoop about 1/4 cup batter per pancake onto skillet. Cook 2-3 minutes until bubbles form and edges look set. Flip and cook 1-2 minutes until golden and cooked through.
  7. Transfer pancakes to a plate and tent loosely with foil to keep warm while cooking remaining batter.
  8. In a small bowl, whisk 1 cup powdered sugar with 2-3 tablespoons fresh lemon juice and 1 teaspoon lemon zest. Add milk or water 1 teaspoon at a time until glaze is pourable.
  9. Stack pancakes, drizzle generously with zesty glaze, and add a pat of butter if desired. Garnish with extra blueberries if you like.

Notes

Do not overmix the batter to keep pancakes tender and fluffy. Use medium heat to avoid burning. If pancakes brown too fast, lower heat. For extra fluff, separate eggs and whip whites to soft peaks before folding in. The glaze adds a tangy brightness but pancakes are tasty without it. Store leftovers in fridge up to 3 days or freeze for longer storage.

Nutrition

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

Find it online: https://tempotaste.com/fluffy-lemon-blueberry-ricotta-pancakes-easy-recipe-with-zesty-glaze/