Lemon Blueberry Ricotta Pancakes Recipe
These Lemon Blueberry Ricotta Pancakes are fluffy, tangy, and bursting with fresh blueberries and lemon zest. Enhanced with creamy whole-milk ricotta for a tender texture and balanced sweetness, these pancakes make a delightful breakfast or brunch treat. Topped with a zesty maple-lemon syrup and optional powdered sugar, they combine bright citrus flavors with juicy berries for a refreshing twist on classic pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 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
Add-ins and Garnishes
- 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)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, 2 tablespoons granulated sugar, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon fine sea salt until evenly combined.
- Blend Wet Ingredients: In a separate bowl, combine ¾ cup whole-milk ricotta cheese, 2 lightly beaten large eggs, ½ cup milk, 2 tablespoons lemon zest, and 2 tablespoons fresh lemon juice. Whisk until smooth and slightly fluffy.
- Combine and Fold: Make a well in the center of the dry mixture and pour in the ricotta-egg mixture. Gently fold with a rubber spatula until just combined; a few lumps are fine. Then fold in 1 cup fresh blueberries carefully to avoid crushing them.
- Cook Pancakes: Heat a non-stick griddle or large skillet over medium-high heat and lightly brush with melted butter or oil. Using a ¼-cup measure, pour batter onto the hot surface, spacing pancakes 2 inches apart. Cook for 2–3 minutes until bubbles form and edges look set, then flip and cook another 1–2 minutes until golden brown.
- Finish and Serve: Transfer cooked pancakes to a baking sheet and keep warm in a 200 °F (93 °C) oven. Drizzle each stack with maple-lemon syrup, dust with powdered sugar, and garnish with extra blueberries and a sprinkle of lemon zest. Serve immediately.
Notes
- Use fresh blueberries for best texture and flavor; frozen blueberries can be substituted but may alter the batter consistency.
- Ricotta cheese lends moisture and tenderness; whole-milk ricotta gives the best results, but part-skim can be used.
- If you prefer a dairy-free option, use plant-based milk and a dairy-free ricotta alternative or omit it for a slightly different texture.
- Keeping cooked pancakes warm in a low oven prevents them from getting soggy.
- Adjust lemon zest and juice to taste for a more or less pronounced citrus flavor.
Keywords: lemon blueberry pancakes, ricotta pancakes, breakfast pancakes, lemon zest pancakes, blueberry breakfast, fluffy pancakes
