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Fluffy Blueberry Lemon Ricotta Pancakes

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Light and fluffy pancakes made with ricotta cheese, fresh blueberries, and lemon zest for a refreshing breakfast experience that’s easy to make and delicious.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour (use gluten-free blend if needed)
  • 2 tablespoons granulated sugar (adjust to taste)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (250g) ricotta cheese
  • ¾ cup (180ml) buttermilk or whole milk
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • Zest of 1 large lemon
  • 1 cup (150g) fresh blueberries
  • Butter or neutral oil for the pan
  • Maple syrup or honey (optional)
  • Extra lemon zest or powdered sugar for garnish (optional)

Instructions

  1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
  2. In a separate bowl, beat 1 cup ricotta cheese, ¾ cup buttermilk, 2 large eggs, 1 teaspoon vanilla extract, and the zest of 1 lemon until smooth.
  3. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  4. Carefully fold in 1 cup fresh blueberries, saving a few to sprinkle on top while cooking if desired.
  5. Heat a non-stick skillet or cast-iron pan over medium heat. Add a small pat of butter or a drizzle of oil and let it melt.
  6. Using a ¼-cup measure, scoop batter onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
  7. Flip gently and cook for another 1–2 minutes until golden and cooked through.
  8. Transfer cooked pancakes to a plate and keep warm in a low oven (about 200°F) while finishing the rest.
  9. Stack the pancakes, drizzle with maple syrup, and garnish with extra lemon zest or powdered sugar if desired.

Notes

Do not overmix the batter to keep pancakes fluffy. Use room temperature ingredients for best texture. Let batter rest 5-10 minutes if possible. Cook on medium heat and flip pancakes only once. Use fresh lemon zest for best flavor. Keep cooked pancakes warm in a 200°F oven. If batter is too thick, add a splash of milk.

Nutrition

Keywords: blueberry pancakes, lemon pancakes, ricotta pancakes, fluffy pancakes, light breakfast, easy breakfast recipe

Find it online: https://sweetstirring.com/fluffy-blueberry-lemon-ricotta-pancakes-easy-light-breakfast-recipe/