Fluffy Blueberry Lemon Ricotta Pancakes
These fluffy blueberry lemon ricotta pancakes combine creamy ricotta, fresh lemon zest, and juicy blueberries for a light and flavorful brunch treat that’s easy to make and perfect for slow mornings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 pancakes (about 4 servings) 1x
- Category: Breakfast, Brunch
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup (250 g) ricotta cheese (whole milk recommended)
- 2 large eggs, room temperature
- ¾ cup (180 ml) milk (whole milk preferred; almond or oat milk can be used)
- 1 tablespoon fresh lemon zest (from 1 medium lemon)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup (150 g) fresh blueberries
- Unsalted butter, for cooking
Instructions
- Preheat your skillet or griddle on medium heat for about 5 minutes.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk the ricotta cheese until smooth. Add eggs, milk, lemon juice, lemon zest, and vanilla extract; mix until just combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should be lumpy without visible flour patches.
- Carefully fold in the blueberries, being gentle to avoid crushing them.
- Lightly butter the skillet to coat the surface.
- Pour ¼ cup (60 ml) batter per pancake onto the hot skillet. Cook for 3-4 minutes until bubbles form and edges look set.
- Flip carefully and cook for another 2-3 minutes until golden brown and cooked through.
- Transfer cooked pancakes to a plate and keep warm in a low oven (around 200°F / 90°C) while finishing the rest.
Notes
Use room temperature ingredients for best results. Do not overmix the batter to keep pancakes fluffy. If batter is too thick, add milk a tablespoon at a time. Cook on medium heat and flip pancakes only once after bubbles appear and edges set. Keep cooked pancakes warm in a low oven. Frozen blueberries should be thawed and drained before folding in.
Nutrition
- Serving Size: About 2 medium panca
- Calories: 275
- Sugar: 8
- Sodium: 320
- Fat: 11
- Saturated Fat: 5
- Carbohydrates: 34
- Fiber: 2
- Protein: 9
Keywords: blueberry pancakes, lemon ricotta pancakes, fluffy pancakes, brunch recipe, easy pancakes, ricotta cheese pancakes, lemon zest pancakes