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Fluffy Lemon Blueberry Ricotta Pancakes

lemon blueberry ricotta pancakes - featured image
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Light and airy pancakes with a subtle lemon tang and juicy bursts of blueberries, made creamy and tender with ricotta cheese. Perfect for a cozy brunch that feels special yet easy to make.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 1 cup (240g) ricotta cheese, whole milk ricotta preferred
  • 2 large eggs, at room temperature
  • ½ cup (120ml) milk (whole or 2%, or almond milk for dairy-free)
  • Zest of 1 medium lemon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh blueberries, washed and patted dry
  • 1–2 tablespoons unsalted butter, for cooking

Instructions

  1. In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
  2. In a separate bowl, gently beat the eggs until slightly frothy. Add ricotta cheese, milk, vanilla extract, lemon juice, and lemon zest. Stir until smooth but do not overmix; some lumps from ricotta are fine.
  3. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Fold in the blueberries carefully to avoid breaking them.
  4. Preheat a non-stick skillet or griddle over medium heat. Add about 1 tablespoon unsalted butter and let it melt, coating the surface.
  5. Using a ¼ cup measuring cup, scoop batter onto the pan, leaving space between pancakes. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
  6. Flip carefully and cook for another 2 minutes or until golden and cooked through. Pancakes should spring back when lightly pressed.
  7. Transfer cooked pancakes to a warm plate or oven set to low heat while finishing the rest. Serve immediately with maple syrup, extra blueberries, or powdered sugar.

Notes

Do not overmix the batter to keep pancakes tender. Use fresh lemon zest and juice for best flavor. Keep pan at medium heat to avoid burning. If batter is too thick, add a splash more milk. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute milk and ricotta with plant-based alternatives.

Nutrition

Keywords: pancakes, lemon blueberry pancakes, ricotta pancakes, brunch recipe, easy pancakes, fluffy pancakes, lemon zest, blueberry recipe

Find it online: https://goldensimmer.com/fluffy-lemon-blueberry-ricotta-pancakes-easy-recipe-for-perfect-cozy-brunch/