Go Back
Every great recipe begins with great ingredients, and Lemon Blueberry Ricotta Pancakes are no exception. Each component plays a vital role in creating the perfect pancake, contributing to its flavor, texture, and overall appeal. Let’s take a closer look at what you’ll need and how each ingredient enhances this delicious dish.

Lemon Blueberry Ricotta Pancakes

Discover a delicious breakfast twist with Lemon Blueberry Ricotta Pancakes! These fluffy pancakes combine the bright tang of lemon and sweet bursts of fresh blueberries, enhanced by creamy ricotta for a rich texture. Perfect for weekend brunch or impressing guests, this easy recipe offers a delightful way to start your day. Learn about each ingredient's role, preparation steps, and tips for serving. Elevate your breakfast experience today with this tasty dish!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1 cup ricotta cheese

1/2 cup milk

2 large eggs

1/4 cup granulated sugar

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh blueberries (plus extra for serving)

2 tablespoons unsalted butter (for cooking)

Maple syrup (for serving)

Instructions
 

Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

    Combine Wet Ingredients: In another bowl, combine the ricotta cheese, milk, eggs, granulated sugar, lemon zest, and lemon juice. Mix until smooth and creamy.

      Combine Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Gently fold the ingredients together until just combined; do not overmix. The batter should be thick but still slightly lumpy. Carefully fold in the blueberries.

        Heat the Pan: Place a large skillet or griddle over medium heat and add 1 tablespoon of butter. Allow the butter to melt and foam, coating the bottom of the pan.

          Cook the Pancakes: For each pancake, pour about 1/4 cup of batter onto the hot skillet. Use the back of a spoon to gently spread the batter into a round shape. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.

            Flip and Finish: Carefully flip the pancake and cook for an additional 2-3 minutes on the other side until golden brown. Remove from the skillet and keep warm. Repeat with remaining batter, using the remaining butter as needed.

              Serve: Stack the pancakes on plates, topped with additional blueberries and a drizzle of maple syrup. For an extra touch, add a dollop of ricotta or a sprinkle of lemon zest.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 (about 8 pancakes)