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Fluffy Blueberry Lemon Ricotta Pancakes

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These fluffy blueberry lemon ricotta pancakes are tender, flavorful, and perfect for a quick and easy homemade breakfast with a refreshing twist of lemon and creamy ricotta.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese
  • 1 cup (125g) all-purpose flour (can substitute with almond flour for gluten-free)
  • 2 tablespoons granulated sugar (adjust to taste)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or dairy-free milk with 1 tablespoon vinegar as a swap)
  • 2 tablespoons unsalted butter, melted (plus extra for cooking)
  • Zest of 1 lemon (about 1 tablespoon), freshly grated
  • 1 cup (150g) fresh or frozen blueberries
  • Optional toppings: maple syrup or honey, powdered sugar for dusting, extra lemon zest for garnish

Instructions

  1. Gather all your ingredients and measure them out. Bring eggs and ricotta to room temperature for about 15 minutes.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, whisk the ricotta cheese until smooth. Add the eggs, buttermilk, melted butter, and lemon zest, whisking until creamy with some lumps.
  4. Pour the wet ingredients into the dry ingredients. Gently fold using a spatula until just combined; do not overmix.
  5. Carefully fold in the blueberries, trying not to break them.
  6. Preheat your skillet or griddle over medium heat and lightly grease with butter or oil.
  7. Using a ¼ cup measuring cup, pour batter onto the hot skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
  8. Flip carefully and cook the other side for 1–2 minutes until golden and cooked through.
  9. Transfer cooked pancakes to a warm plate and cover loosely with foil while finishing the rest.
  10. Serve stacked, dusted with powdered sugar or drizzled with maple syrup, and sprinkle extra lemon zest for garnish.

Notes

Do not overmix the batter to keep pancakes tender and fluffy. Use fresh lemon zest for best flavor. Fold blueberries gently to avoid staining the batter. Keep pan temperature steady at medium heat. Keep cooked pancakes warm in a low oven (200°F) covered loosely with foil.

Nutrition

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

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