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Fluffy Blueberry Lemon Ricotta Pancakes

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These fluffy blueberry lemon ricotta pancakes are soft, moist, and bursting with fresh fruit and a creamy undertone from ricotta. Perfect for a quick, easy, and delicious homemade breakfast or brunch.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese (full-fat, small-curd preferred)
  • 1 cup (240ml) milk (whole milk or 2%, almond milk for dairy-free)
  • 2 large eggs (room temperature)
  • 1 1/2 cups (190g) all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Zest of 1 lemon
  • 1 tbsp fresh lemon juice
  • 1 cup (150g) fresh blueberries (frozen can be used, add frozen)
  • Butter or oil for cooking (preferably unsalted butter)

Instructions

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
  2. In a separate bowl, beat eggs lightly. Stir in ricotta cheese, milk, lemon zest, and lemon juice until creamy and tender.
  3. Pour wet ingredients into dry ingredients and gently fold together with a spatula. Do not overmix; a few lumps are okay.
  4. Carefully fold in blueberries, distributing evenly without breaking them.
  5. Heat a non-stick skillet or griddle over medium heat and melt a small pat of butter to coat the surface. Wait until butter sizzles gently but does not brown.
  6. Pour about 1/4 cup batter for each pancake onto the skillet. Cook until bubbles appear on the surface and edges look set, about 2-3 minutes.
  7. Flip pancakes and cook the other side for 1-2 minutes until golden and cooked through. Adjust heat as needed to avoid burning.
  8. Transfer cooked pancakes to a warm plate and cover loosely with foil while finishing the rest.
  9. Serve stacked with a sprinkle of powdered sugar or fresh lemon zest and maple syrup or whipped cream.

Notes

Do not overmix the batter to keep pancakes fluffy. Use room temperature eggs and milk for smooth batter. Add frozen blueberries directly to batter to avoid extra moisture. Keep cooked pancakes warm in a 200°F oven covered loosely with foil. Batter can be refrigerated up to 4 hours before cooking.

Nutrition

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

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