Blueberry Lemon Ricotta Pancakes

Fluffy, melt-in-your-mouth pancakes bursting with juicy blueberries and bright lemon zest—these Blueberry Lemon Ricotta Pancakes are a breakfast dream come true! The ricotta adds a rich creaminess, while the lemon zest and juice provide a fresh zing that pairs perfectly with sweet blueberries. Whether you’re treating yourself on a lazy weekend morning or whipping these up for a special brunch, this recipe is guaranteed to impress!

There’s something truly special about the combination of blueberries and lemon. The tartness of the lemon enhances the natural sweetness of the berries, creating a balanced flavor profile that is both refreshing and indulgent. Meanwhile, the ricotta cheese adds a subtle richness that keeps these pancakes tender and soft, making each bite an experience to savor.

Not only are these pancakes packed with flavor, but they are also incredibly easy to make. With a few simple ingredients and a straightforward mixing process, you can have a restaurant-quality breakfast at home in under 30 minutes. Whether you’re serving them with maple syrup, a dusting of powdered sugar, or a dollop of Greek yogurt, these pancakes are bound to become a household favorite.

Recipe Details:

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4 (makes about 12 pancakes)

Ingredients:

Dry Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients:

• 3/4 cup ricotta cheese
• 1/2 cup milk
• 2 large eggs
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 2 tablespoons honey or sugar
• 1 teaspoon vanilla extract

Add-ins:

• 3/4 cup fresh blueberries (plus extra for garnish)
• Butter or oil for cooking

Toppings (Optional but Highly Recommended!):

• Maple syrup
• Powdered sugar
• Greek yogurt
• More fresh blueberries

How to Make Blueberry Lemon Ricotta Pancakes:

1. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. This helps to distribute the leavening agents, ensuring that the pancakes rise properly.

2. Whisk the Wet Ingredients: In a separate bowl, combine the ricotta cheese, milk, eggs, lemon juice, lemon zest, honey (or sugar), and vanilla extract. Whisk until the mixture is smooth and well blended. The ricotta may leave a few lumps, but that is perfectly fine.

3. Combine Wet and Dry Ingredients: Gently fold the wet ingredients into the dry ingredients using a spatula or wooden spoon. Stir just until combined, being careful not to overmix. Overmixing can lead to dense pancakes rather than light and fluffy ones.

4. Add the Blueberries: Gently fold in the blueberries, making sure they are evenly distributed throughout the batter. If using frozen blueberries, toss them in a little flour before adding to prevent bleeding into the batter.

5. Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil to prevent sticking. You’ll know the pan is ready when a few drops of water sizzle upon contact.

6. Cook the Pancakes: Pour about 1/4 cup of batter onto the heated pan for each pancake. Let them cook undisturbed for 2–3 minutes until small bubbles start to form on the surface and the edges look set. Carefully flip each pancake and cook for another 1–2 minutes until golden brown and cooked through.

7. Keep Warm While Cooking in Batches: If making multiple batches, keep the cooked pancakes warm by placing them on a baking sheet in a low-temperature oven (around 200°F) until ready to serve.

8. Serve and Enjoy: Stack the pancakes onto plates and top with your favorite toppings. A drizzle of maple syrup, a sprinkle of powdered sugar, or a dollop of Greek yogurt all complement the flavors beautifully. Enjoy immediately while warm.

Tips & Tricks:

• Use fresh lemon zest! It adds an incredible burst of flavor.
• Don’t overmix the batter! A few lumps ensure a light and fluffy texture.
• For even cooking, keep the heat medium-low. Pancakes that cook too fast may burn before they cook through.
• Want even more fluff? Separate the eggs, beat the whites until fluffy, and fold them in at the end.
• Frozen blueberries? No problem! Just toss them in a little flour before adding them to the batter to prevent bleeding.

Variations:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free flour blend.
• Dairy-Free: Use dairy-free ricotta and almond or oat milk.
• Extra Protein Boost: Add a scoop of vanilla protein powder for a protein-packed breakfast.
• Make It Dessert-Worthy: Serve with whipped cream and lemon curd for an extra indulgent treat!

Why You’ll Love These Pancakes:

• Light, fluffy, and creamy texture
• Bright and fresh lemon-blueberry combo
• Quick and easy to make
• Perfect for brunch or a special treat
• Kid-friendly and loved by all ages

Pro Tip for Pinterest:

Save this recipe now so you can make it for your next brunch! #BrunchGoals #FluffyPancakes #BlueberryLemonLove