Lemon Blueberry Ricotta Pancakes (Print Page)

Fluffy pancakes scented with lemon zest, bursting with blueberries and creamy ricotta for a bright breakfast.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 cup ricotta cheese
07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons unsalted butter, melted and cooled
11 - Zest of 1 large lemon
12 - 2 tablespoons fresh lemon juice

→ Add-ins

13 - 1 cup fresh blueberries

→ For Cooking

14 - Butter or oil for greasing the pan

→ For Serving (optional)

15 - Maple syrup
16 - Extra blueberries
17 - Powdered sugar

# Directions:

01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, blend ricotta, eggs, milk, vanilla extract, melted butter, lemon zest, and lemon juice until smooth.
03 - Add the wet mixture to the dry ingredients and gently stir until just combined, leaving some lumps to maintain fluffiness.
04 - Carefully fold fresh blueberries into the batter to avoid crushing.
05 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour approximately 1/4 cup batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles appear on the surface and edges set.
07 - Flip each pancake and cook an additional 1 to 2 minutes until golden brown and cooked through.
08 - Repeat with remaining batter, greasing skillet as needed. Serve warm with maple syrup, extra blueberries, and powdered sugar if desired.

# Expert Tips:

01 -
  • The ricotta makes these pancakes tender and moist in a way that regular pancakes can't quite achieve, no matter how careful you are with the griddle.
  • Fresh lemon and blueberries transform a simple breakfast into something that tastes fancy but comes together in under 20 minutes of actual cooking time.
  • They're forgiving enough for a weekday morning but impressive enough to serve when someone stays over.
02 -
  • Don't overmix the batter—this is the thing that ruins fluffy pancakes more than anything else, and it's so easy to do when you're trying to be thorough.
  • Room-temperature ricotta makes an enormous difference; cold ricotta from the fridge will have little lumps that don't fully incorporate and you'll taste them.
  • The lemon zest should go in the wet mixture, not the dry, so the oils stay bright and don't get scattered.
03 -
  • Let your ricotta, eggs, and milk come to room temperature before mixing—cold ingredients won't blend as smoothly and can make the pancakes slightly dense.
  • Grease the skillet between batches, especially if you're using butter, because the milk solids can make later pancakes stick no matter how nonstick your pan claims to be.

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