Lemon Blueberry Ricotta Pancakes Recipe
These Lemon Blueberry Ricotta Pancakes are fluffy, tender, and bursting with fresh lemon flavor and juicy blueberries. The ricotta cheese adds a creamy texture and richness, while the lemon zest and juice brighten up the batter beautifully. Perfect for a refreshing weekend brunch, topped with a delightful maple-lemon syrup and garnished with extra berries and powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8-10 pancakes (serves 3-4) 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
Wet Ingredients
- ¾ cup whole-milk ricotta cheese
- 2 large eggs, lightly beaten
- ½ cup milk (dairy or plant-based)
- 2 tablespoons lemon zest (zest of one large lemon)
- 2 tablespoons fresh lemon juice
Additional Ingredients
- 1 cup fresh blueberries, plus extra for garnish
- ¼ cup maple syrup mixed with 1 teaspoon lemon juice (maple-lemon syrup, optional)
- Powdered sugar for dusting (optional)
- Additional fresh berries for garnish (optional)
- Melted butter or oil, for cooking
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until evenly combined.
- Blend Wet Ingredients: In a separate bowl, combine the whole-milk ricotta cheese, lightly beaten eggs, milk, lemon zest, and fresh lemon juice. Whisk until the mixture is smooth and slightly fluffy.
- Combine and Fold: Make a well in the center of the dry ingredients and pour in the ricotta-egg mixture. Gently fold with a rubber spatula until just combined; it’s okay if a few lumps remain. Then carefully fold in the fresh blueberries, taking care not to crush them.
- Cook Pancakes: Heat a non-stick griddle or large skillet over medium-high heat and lightly brush it with melted butter or oil. Using a ¼-cup measuring cup, pour batter onto the hot surface, spacing pancakes about 2 inches apart. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown and cooked through.
- Finish and Serve: Transfer the cooked pancakes to a baking sheet and keep warm in a 200 °F (93 °C) oven. Drizzle each stack with the optional maple-lemon syrup, dust with powdered sugar, and garnish with extra blueberries and a sprinkle of lemon zest. Serve immediately for the best flavor and texture.
Notes
- Use fresh blueberries for the best burst of flavor and texture in the pancakes.
- If you prefer a dairy-free option, substitute ricotta and milk with plant-based alternatives, but this may alter texture slightly.
- Do not overmix the batter to keep pancakes tender and fluffy.
- Keeping pancakes warm in a low oven prevents them from getting soggy or cold before serving.
- The maple-lemon syrup is optional but adds a bright, sweet finish that complements the pancakes beautifully.
Keywords: lemon blueberry pancakes, ricotta pancakes, fluffy pancakes, breakfast recipe, lemon zest pancakes, summer pancakes, easy brunch recipe
