Name: Lemon Ricotta Blueberry Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup ricotta cheese (whole milk preferred); 1 cup all-purpose flour; 1 ½ teaspoons baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; 2 tablespoons granulated sugar; 2 large eggs; ¾ cup milk (add more if batter is too thick); 1 teaspoon pure vanilla extract; Zest of 1 large lemon; 2 tablespoons fresh lemon juice; 1 cup fresh or frozen blueberries; Butter or oil, for cooking; Fresh blueberries; Maple syrup or honey; Powdered sugar (optional); Lemon zest curls or slices for garnish

Description

These Lemon Ricotta Blueberry Pancakes are soft, fluffy, and bursting with fresh citrus flavor. The creamy ricotta gives them a luxurious texture, while the lemon zest and juicy blueberries add a refreshing balance of sweetness and tang. Perfect for a cozy weekend breakfast or a cheerful brunch, these pancakes taste like sunshine on a plate.

Ingredients

Scale

1 cup ricotta cheese (whole milk preferred)
1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons granulated sugar
2 large eggs
¾ cup milk (add more if batter is too thick)
1 teaspoon pure vanilla extract
Zest of 1 large lemon
2 tablespoons fresh lemon juice
1 cup fresh or frozen blueberries
Butter or oil, for cooking

For Serving

Fresh blueberries
Maple syrup or honey
Powdered sugar (optional)
Lemon zest curls or slices for garnish

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, mix ricotta cheese, eggs, milk, vanilla extract, lemon zest, and lemon juice until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
Fold in the blueberries, being careful not to crush them.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Pour about ¼ cup of batter for each pancake onto the skillet.
Cook until bubbles form on the surface and edges start to set, about 2–3 minutes. Flip and cook the other side for 1–2 minutes until golden brown.
Transfer cooked pancakes to a warm oven (200°F) while finishing the rest of the batch.
Serve stacked with fresh blueberries, maple syrup, and a sprinkle of powdered sugar or lemon zest.

Notes

If ricotta is watery, drain it using a paper towel or cheesecloth before mixing.
Avoid overmixing the batter to keep the pancakes soft and fluffy.
Both fresh and frozen blueberries work; don’t thaw frozen ones to prevent excess moisture.
Add extra lemon zest for a stronger citrus flavor.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat in a toaster or oven before serving.

Prep Time: 10 minutes
Cook Time: 10 minutes