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Lemon Blueberry Ricotta Pancakes Recipe

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4 from 12 reviews

Fluffy and tangy Lemon Blueberry Ricotta Pancakes featuring creamy ricotta and fresh blueberries, perfect for a vibrant and delicious breakfast or brunch. These pancakes are infused with zest and juice of lemon for a refreshing citrus twist, served best with homemade blueberry syrup.

  • Total Time: 25 minutes
  • Yield: 8 pancakes

Ingredients

Dry Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon sugar

Wet Ingredients

  • 1 1/2 cups ricotta cheese
  • 1 egg
  • 1 1/2 cups milk
  • 2 tablespoons vanilla extract
  • 1 teaspoon lemon zest
  • Juice of 1 lemon

Additional Ingredients

  • 1 1/2 cups blueberries (fresh or frozen and thawed)
  • Cooking spray or butter for griddle
  • Homemade Blueberry Syrup (for serving)

Instructions

  1. Mix Dry Ingredients: Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium mixing bowl until fully combined.
  2. Combine Wet Ingredients: In a separate medium bowl, whisk the ricotta cheese, milk, egg, vanilla extract, lemon zest, and lemon juice until smooth and well blended.
  3. Combine Wet and Dry Mixtures: Pour the dry ingredients into the wet ingredients and whisk gently just until the batter is moistened and combined. Avoid over-mixing to maintain fluffiness.
  4. Fold in Blueberries: Gently fold in the blueberries to distribute them evenly throughout the batter without breaking them.
  5. Preheat Cooking Surface: Heat an electric griddle to 350°F or a large cast iron skillet over medium-high heat. Grease the surface lightly with butter or cooking spray to prevent sticking.
  6. Cook Pancakes: Pour about 1/2 cup of batter for each pancake onto the hot griddle or skillet. Cook for 2 to 3 minutes, until the bottoms are golden brown and the tops start to form bubbles.
  7. Flip and Finish Cooking: Carefully flip each pancake and cook for an additional 2 minutes or until cooked through and golden brown, taking care not to overcook.
  8. Keep Warm: Remove cooked pancakes and keep warm in a preheated oven if desired while finishing the remaining batter.
  9. Serve: Serve the pancakes hot topped with homemade blueberry syrup for a delicious complement to their lemony flavor.

Notes

  • Do not overmix the batter to keep pancakes light and fluffy.
  • Use fresh or thawed frozen blueberries for best results.
  • Maintaining medium-high heat is key to achieving a perfect golden crust without burning.
  • Keeping cooked pancakes warm in a low oven allows you to serve all pancakes hot at once.
  • Homemade blueberry syrup enhances the natural blueberry flavor and adds sweetness.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/lemon-blueberry-ricotta-pancakes-recipe/