Lemon Blueberry Ricotta Pancakes (Printable)

Fluffy, tangy pancakes bursting with blueberries and ricotta, brightened with fresh lemon for a luxurious breakfast.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tbsp granulated sugar
03 - 1 ½ tsp baking powder
04 - ¼ tsp baking soda
05 - ¼ tsp salt

→ Wet Ingredients

06 - 1 cup ricotta cheese
07 - 2 large eggs
08 - ¾ cup milk
09 - 2 tbsp unsalted butter, melted and cooled
10 - Zest of 1 large lemon
11 - 2 tbsp freshly squeezed lemon juice
12 - 1 tsp vanilla extract

→ Add-ins

13 - 1 cup fresh blueberries (plus extra for serving)

→ For Cooking and Serving

14 - Butter or oil, for greasing the pan
15 - Maple syrup, for serving
16 - Powdered sugar, for dusting (optional)

# Directions:

01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, whisk the ricotta, eggs, milk, melted butter, lemon zest, lemon juice, and vanilla until smooth.
03 - Gently fold the wet ingredients into the dry ingredients until just combined; some small lumps are fine. Do not overmix.
04 - Fold in the blueberries gently.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set.
07 - Flip and cook for another 1–2 minutes until golden and cooked through.
08 - Repeat with remaining batter, greasing the pan as needed.
09 - Serve warm with maple syrup, extra blueberries, and a dusting of powdered sugar if desired.

# Expert Tips:

01 -
  • The ricotta creates pockets of creaminess that make these pancakes impossibly tender, almost like eating little clouds with crisp edges.
  • The combination of lemon and blueberry provides that perfect sweet-tart balance that keeps everyone coming back for seconds before the first stack is even gone.
02 -
  • Room temperature ingredients make a dramatic difference in how evenly these pancakes cook, especially the ricotta and eggs, so pull them out about 30 minutes before you start mixing.
  • The pancake batter should be thick but still pourable, if its too thick your pancakes will be dense rather than fluffy, so add an extra tablespoon of milk if needed.
03 -
  • Let the batter rest for 5-10 minutes before cooking to allow the flour to fully hydrate and the leavening agents to activate, resulting in noticeably fluffier pancakes.
  • When folding in the blueberries, toss them with a teaspoon of flour first to prevent them from sinking to the bottom of the batter and burning on the pan.

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