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Lemon Ricotta Blueberry Pancakes

Fluffy, melt-in-your-mouth pancakes made with creamy ricotta cheese, bright lemon zest, and bursting with fresh juicy blueberries.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Italian-inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet Ingredients
  • 1 cup whole milk ricotta cheese
  • 0.75 cup whole milk
  • 2 eggs large
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice freshly squeezed
  • 1 tbsp lemon zest approx 2 lemons
  • 2 tbsp unsalted butter melted
Mix-ins
  • 1.5 cups blueberries fresh or frozen

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Non-stick skillet or griddle
  • Spatula
  • Lemon zester

Method
 

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In a separate medium bowl, whisk ricotta, milk, eggs, vanilla, lemon juice, and lemon zest until combined.
  3. Stir the wet ingredients into the dry ingredients gently. Fold in melted butter. Do not overmix; streaks of flour are okay.
  4. Let batter rest for 5-10 minutes. Heat a non-stick skillet over medium-low heat and grease lightly.
  5. Gently fold in 1 cup of blueberries into the batter.
  6. Pour 1/4 cup of batter onto skillet for each pancake. Cook until bubbles form and pop (2-3 mins).
  7. Flip carefully and cook the other side until golden brown (1-2 mins).
  8. Serve warm dusted with powdered sugar and topped with remaining blueberries.

Notes

For fluffier pancakes, do not press down on them with the spatula while cooking. Serve with warm maple syrup or lemon curd.