Lemon Blueberry Ricotta Pancakes (Printable version)

Fluffy pancakes infused with lemon zest, fresh blueberries, and creamy ricotta cheese for breakfast.

# What You'll 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 pan greasing

→ For Serving (optional)

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

# How to Prepare:

01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly mixed.
02 - In a separate bowl, blend ricotta, eggs, milk, vanilla extract, melted butter, lemon zest, and lemon juice until smooth.
03 - Pour the wet mixture into the dry ingredients and gently stir until just combined; leave some lumps for tenderness.
04 - Fold fresh blueberries carefully into the batter to avoid breaking them.
05 - Heat a large nonstick skillet or griddle over medium heat and grease lightly with butter or oil.
06 - Spoon approximately 1/4 cup of batter per pancake onto the skillet; cook 2 to 3 minutes until bubbles form and edges firm.
07 - Turn pancakes and cook an additional 1 to 2 minutes until golden brown and cooked through.
08 - Continue with remaining batter, greasing skillet as needed. Serve warm with maple syrup, extra blueberries, and a sprinkle of powdered sugar if desired.

# Expert advice:

01 -
  • They're light yet satisfying, with ricotta making them cloud-soft without needing a mixer or fancy technique.
  • The lemon and blueberry combo feels both familiar and fresh, like breakfast dressed up for a special occasion.
  • You can have these on the table in 35 minutes, which means this isn't just for weekends.
02 -
  • Don't thaw frozen blueberries; they'll stay firmer and won't bleed into the batter if they go in straight from the freezer.
  • Ricotta varies in moisture content by brand, so if your batter feels too thick, thin it with a splash of milk rather than adding more wet ingredients.
  • The moment you see those bubbles on top is not a suggestion; that's when they're actually ready to flip, not before.
03 -
  • Let your eggs come to room temperature before mixing so they incorporate smoothly and you get better lift.
  • If you have a microplane zester, use it; it gets fine, fluffy zest instead of thick strips that can feel bitter.

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