Lemon Blueberry Ricotta Pancakes (Print version)

Tender lemon pancakes with blueberries and creamy ricotta for a delightful breakfast or brunch treat.

# Ingredient List:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 3/4 cup ricotta cheese
07 - 1 cup milk
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted
10 - 1 teaspoon vanilla extract
11 - Zest of 1 lemon
12 - 2 tablespoons fresh lemon juice

→ Add-ins

13 - 1 cup fresh blueberries

→ For Cooking

14 - Butter or oil, for the pan

# How To Make It:

01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly blended.
02 - In a separate bowl, whisk ricotta cheese, milk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice until smooth and homogeneous.
03 - Add the wet ingredients to the dry ingredients and stir gently until just combined; the batter should remain slightly lumpy to ensure tenderness.
04 - Carefully fold fresh blueberries into the batter, distributing them evenly without breaking the fruit.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil to prevent sticking.
06 - Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook until bubbles begin to form on the surface and edges appear set, about 2 to 3 minutes.
07 - Flip pancakes and cook an additional 1 to 2 minutes until golden brown and cooked through.
08 - Continue with remaining batter, adding more butter or oil as needed. Serve warm, optionally garnished with extra blueberries, maple syrup, or powdered sugar.

# Expert Advice:

01 -
  • They're impossibly fluffy without being heavy, thanks to the ricotta doing most of the work.
  • The lemon cuts through the richness so perfectly that you barely miss the syrup, though nobody stops you from adding it anyway.
  • Fresh blueberries burst in your mouth like little flavor bombs—frozen ones work just fine if that's what you have.
02 -
  • Don't overmix the batter—I learned this the hard way by creating pancakes so tough they needed a butter knife to cut through.
  • The lemon juice curdles the milk slightly in the batter, which is exactly what you want and not a mistake, even though it looks like it might be.
03 -
  • Don't thaw frozen blueberries before adding them—they hold their shape way better straight from the freezer.
  • If your ricotta looks grainy after whisking, push it through a fine mesh strainer before mixing it into the milk and eggs for a completely smooth batter.

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