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Fluffy Blueberry Lemon Ricotta Pancakes

These pancakes are soft, airy, and infused with creamy ricotta and zesty lemon, topped with fresh blueberries for a delightful breakfast experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup ricotta cheese Use fresh, creamy ricotta.
  • 1/2 cup milk Regular or plant-based milk can be used.
  • 3 large eggs
  • 2 tablespoons sugar May substitute with honey or agave syrup.
  • 1 teaspoon vanilla extract
  • 1 zest lemon Zest for added flavor.
Mix-Ins
  • 1 cup fresh blueberries Frozen blueberries can be used; fold in without thawing.
For Cooking
  • Butter or oil For greasing the skillet.
For Serving
  • Maple syrup For serving.

Method
 

Preparation
  1. In a mixing bowl, whisk together the flour, baking powder, and salt until well combined.
  2. In another bowl, mix the ricotta cheese, milk, eggs, sugar, vanilla extract, and lemon zest until smooth.
  3. Gently fold the wet ingredients into the dry ingredients until just mixed. A few lumps are acceptable.
  4. Fold in the fresh blueberries gently.
Cooking
  1. Heat a skillet over medium heat and add a little butter or oil.
  2. Pour the batter onto the skillet to form pancakes. Cook until bubbles start to form on the surface (2-3 minutes). Flip and cook until golden brown (2-3 minutes).
Serving
  1. Serve warm, drizzling with maple syrup.

Notes

Store pancakes in an airtight container for up to 3 days. For freezing, place parchment paper between stacks. Reheat in a skillet or microwave.