Print

Fluffy Blueberry Lemon Ricotta Pancakes

blueberry lemon ricotta pancakes - featured image
Print Recipe

Light, fluffy pancakes with ricotta cheese, fresh blueberries, and a zing of lemon zest, perfect for a quick and satisfying breakfast.

Ingredients

Scale
  • 1 cup (250g) whole milk ricotta cheese
  • 1 cup (125g) all-purpose flour (can substitute almond flour for gluten-free)
  • 1 ½ teaspoons baking powder
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk (or dairy-free milk)
  • Zest of 1 medium lemon
  • 1 teaspoon pure vanilla extract
  • ¾ cup (110g) fresh blueberries (frozen can be used, no need to thaw)
  • 2 tablespoons unsalted butter (for cooking)
  • Optional: powdered sugar for dusting
  • Optional: maple syrup or honey for serving
  • Optional: dollop of Greek yogurt or crème fraîche for serving

Instructions

  1. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  2. In another bowl, combine ricotta cheese, eggs, milk, vanilla extract, and lemon zest. Whisk until smooth but keep some ricotta lumps for texture.
  3. Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula just until combined; batter should be slightly lumpy.
  4. Fold in the blueberries carefully to avoid crushing them.
  5. Heat a non-stick skillet or griddle over medium heat and melt about 1 tablespoon of butter.
  6. Scoop ¼ cup (60ml) batter onto the skillet for each pancake.
  7. Cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook for another 1-2 minutes until golden and cooked through.
  8. Transfer cooked pancakes to a plate and tent with foil to keep warm while cooking the remaining batter, adding butter to the pan as needed.
  9. Serve immediately, optionally dusted with powdered sugar and drizzled with maple syrup or honey, with a dollop of Greek yogurt if desired.

Notes

Do not overmix the batter to keep pancakes fluffy. Use fresh lemon zest for best flavor. Fold blueberries gently to avoid staining the batter purple. If batter is too thick, add a splash of milk. Cook on medium heat and flip pancakes only once for best texture.

Nutrition

Keywords: blueberry pancakes, lemon pancakes, ricotta pancakes, fluffy pancakes, light breakfast, easy breakfast, gluten-free option

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