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Fluffy Lemon Blueberry Ricotta Pancakes

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These fluffy lemon blueberry ricotta pancakes are light, moist, and bursting with fresh lemon zest and sweet blueberries, making them a perfect easy homemade breakfast or brunch treat.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese
  • 1 cup (120g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (180ml) buttermilk (or milk mixed with 1 tbsp lemon juice)
  • 2 large eggs, room temperature
  • 2 tablespoons unsalted butter, melted (plus extra for the pan)
  • Zest of 1 lemon
  • 1 cup (150g) fresh blueberries
  • Optional toppings: maple syrup or honey, extra lemon zest, powdered sugar

Instructions

  1. Zest the lemon finely with a microplane and set aside. Rinse and gently pat dry the blueberries.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk the ricotta cheese, buttermilk, eggs, melted butter, and lemon zest until smooth.
  4. Pour the wet mixture into the dry ingredients and gently fold with a rubber spatula just until combined. Fold in the blueberries carefully.
  5. Heat a non-stick skillet or griddle over medium-low heat and add a small pat of butter to coat the surface.
  6. Using a 1/4 cup measuring cup, pour batter onto the skillet. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes.
  7. Flip carefully and cook the other side for another 2 minutes or until golden and cooked through.
  8. Transfer cooked pancakes to a warm plate or oven set to 200°F (93°C) to keep warm while finishing the batch.
  9. Serve warm with maple syrup, extra lemon zest, or powdered sugar.

Notes

Use fresh lemon zest for best flavor. Fold batter gently to keep pancakes light and fluffy. Cook on medium-low heat to avoid burning while ensuring pancakes cook through. If batter is too thick, add a splash of buttermilk. Frozen blueberries can be used if thawed and drained well. Keep cooked pancakes warm in a 200°F oven. Reheat leftovers in toaster or regular oven to maintain fluffiness.

Nutrition

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

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