Print

Fluffy Blueberry Lemon Ricotta Pancakes

fluffy blueberry lemon ricotta pancakes - featured image
Print Recipe

Light and fluffy pancakes bursting with fresh blueberries and a hint of lemon, enriched with creamy ricotta for a perfect fresh brunch treat.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (250g) ricotta cheese (whole milk recommended)
  • 1 large egg, room temperature
  • 1/2 cup (120ml) whole milk (can substitute almond or oat milk for dairy-free)
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 cup (150g) fresh blueberries (frozen can be used, do not thaw)
  • Butter or oil for cooking (unsalted butter preferred)

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  2. In a medium bowl, gently mix ricotta cheese, egg, milk, vanilla extract, and lemon zest until just combined; lumps are okay.
  3. Pour the wet ingredients into the dry ingredients and fold gently until just combined; avoid overmixing.
  4. Carefully fold in the blueberries, distributing evenly without breaking them.
  5. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Test readiness by sprinkling a few drops of water; they should sizzle and evaporate quickly.
  6. Pour about 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
  7. Flip carefully and cook for another 2 minutes until golden and cooked through.
  8. Transfer cooked pancakes to a warm plate or oven set at low heat while finishing the rest.
  9. Serve immediately with maple syrup, extra lemon zest, or whipped cream if desired.

Notes

Do not overmix the batter; a few lumps are fine to keep pancakes light. Use room temperature ingredients for best results. Cook on medium heat to avoid burnt outsides and raw insides. Use a thin spatula for flipping to preserve fluffiness. Frozen blueberries can be used straight from the freezer without thawing to prevent soggy batter. Batter can be made ahead and refrigerated for up to 1 hour; stir gently before cooking.

Nutrition

Keywords: blueberry pancakes, lemon pancakes, ricotta pancakes, fluffy pancakes, brunch recipe, easy pancakes, fresh blueberry recipe

Find it online: https://siennaspoon.com/fluffy-blueberry-lemon-ricotta-pancakes-easy-recipe-for-perfect-fresh-brunch/