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Fluffy Lemon Ricotta Pancakes Recipe Easy Best Blueberry Bliss

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These fluffy lemon ricotta pancakes feature a melt-in-your-mouth texture with a fresh zing of lemon zest and sweet blueberry bliss topping. Perfect for a quick, comforting breakfast or special brunch.

Ingredients

Scale
  • 1 cup (250g) whole milk ricotta cheese (full-fat preferred for creaminess)
  • 1 cup (125g) all-purpose flour (can substitute with gluten-free flour blend if needed)
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk
  • 2 tablespoons unsalted butter, melted (plus extra for cooking)
  • Zest of 1 large lemon (freshly grated)
  • 1 teaspoon pure vanilla extract
  • 1 cup (150g) fresh or frozen blueberries
  • 1 tablespoon lemon juice (freshly squeezed)
  • 2 teaspoons honey or maple syrup (optional)
  • Powdered sugar for dusting (optional)
  • Fresh mint leaves (optional)
  • Extra lemon zest (optional)

Instructions

  1. Mix dry ingredients: In a large bowl, sift together 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside. (5 minutes)
  2. Combine wet ingredients: In a separate bowl, whisk 2 large eggs until frothy. Add 1 cup ricotta cheese, ½ cup whole milk, 2 tablespoons melted unsalted butter, 1 teaspoon vanilla extract, and the zest of 1 lemon. Mix until smooth but don’t overwork it. (5 minutes)
  3. Fold wet into dry: Pour the wet mixture into the dry ingredients bowl. Gently fold with a spatula just until combined. Batter should be thick but pourable; add milk 1 tablespoon at a time if too thick. (3 minutes)
  4. Prepare blueberry topping: In a small saucepan over medium heat, combine 1 cup blueberries, 1 tablespoon lemon juice, and 2 teaspoons honey or maple syrup if using. Cook gently until blueberries burst and mixture thickens slightly, about 5 minutes. Remove from heat. (7 minutes)
  5. Heat the pan: Place non-stick skillet or griddle over medium heat. Add a small pat of butter and melt, swirling to coat surface evenly. (2 minutes)
  6. Cook pancakes: Using a ¼ cup measuring cup or ladle, pour batter onto skillet. Cook until bubbles form on surface and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden and cooked through. Keep cooked pancakes warm. (15 minutes)
  7. Serve: Stack pancakes on plates, spoon blueberry topping over stack, dust with powdered sugar, and garnish with extra lemon zest or mint if desired. (2 minutes)

Notes

Use full-fat ricotta for best creaminess. Fresh lemon zest is essential for flavor. If batter is too runny, add a tablespoon or two of flour. Cook pancakes on medium heat to avoid burning. For fluffier pancakes, separate eggs and whip whites to soft peaks before folding in. Keep cooked pancakes warm in a low oven while finishing the batch.

Nutrition

Keywords: lemon ricotta pancakes, blueberry pancakes, fluffy pancakes, easy breakfast, brunch recipe, ricotta cheese pancakes, lemon zest pancakes, blueberry bliss topping

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