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Fluffy Blueberry Lemon Ricotta Pancakes

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Tender, cloud-like pancakes with creamy ricotta, juicy blueberries, and a subtle lemon zest twist. Perfect for a quick, easy, and bright homemade breakfast.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 1 cup (250g) ricotta cheese, whole milk or part-skim
  • ¾ cup (180ml) milk, whole or 2%
  • 2 large eggs, room temperature
  • 1 tablespoon fresh lemon zest (from about 1 medium lemon)
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh or frozen blueberries
  • Unsalted butter or oil for cooking
  • Maple syrup for serving

Instructions

  1. In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, 2 tablespoons granulated sugar, and ¼ teaspoon salt.
  2. In a separate bowl, beat 2 large eggs, then add 1 cup ricotta cheese, ¾ cup milk, 1 tablespoon fresh lemon zest, and 1 teaspoon vanilla extract. Whisk until smooth.
  3. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  4. Carefully fold in 1 cup fresh or frozen blueberries.
  5. Heat a non-stick skillet or griddle over medium heat and brush lightly with butter or oil.
  6. Using a ¼ cup measure, spoon batter onto the skillet. Cook 3-4 minutes until bubbles form and edges look set, then flip and cook another 2 minutes until golden and cooked through.
  7. Transfer cooked pancakes to a plate or cooling rack and keep warm. Continue cooking remaining batter, adding more butter or oil as needed.
  8. Serve immediately with warm maple syrup.

Notes

Do not overmix the batter to keep pancakes tender and fluffy. Use medium heat to avoid burning. Fold blueberries gently to prevent batter from turning blue. Keep cooked pancakes warm in a low oven if cooking in batches.

Nutrition

Keywords: blueberry pancakes, lemon ricotta pancakes, fluffy pancakes, homemade breakfast, easy pancakes, ricotta cheese pancakes, lemon zest pancakes

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