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blueberry lemon pancakes with ricotta

Blueberry Lemon Pancakes with Ricotta

Fluffy, tender pancakes with a bright citrus zest and creamy pockets of ricotta, studded with fresh blueberries. A perfect weekend breakfast or brunch treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 1/2 cups All-purpose flour
  • 2 tablespoons Granulated sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 cup Whole milk Or buttermilk for extra tang
  • 1 large Egg lightly beaten
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Lemon zest from one large lemon
  • 1/2 cup Ricotta cheese Whole milk preferred
  • 1/2 cup Fresh blueberries Tossed with 1 tsp flour to prevent sinking
For Cooking & Serving
  • 2 tablespoons Unsalted butter Melted, plus more for the griddle
  • Lemon slices and maple syrup For topping

Method
 

Instructions
  1. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  2. In a separate medium bowl, whisk together the wet ingredients: milk, beaten egg, vanilla extract, and lemon zest. Whisk in the melted butter last.
  3. Pour the wet mixture into the dry ingredients and mix gently with a whisk or spatula until just combined. Do not overmix; a few lumps are acceptable. Gently fold in the ricotta cheese and the flour-tossed blueberries.
  4. Heat a large non-stick griddle or skillet over medium heat. Lightly grease the surface with butter or cooking spray. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  5. Cook for 2-3 minutes per side, until bubbles appear on the surface and the edges look dry. Flip carefully and cook the second side until golden brown and cooked through.
  6. Transfer cooked pancakes to a plate and keep warm while finishing the remaining batter. Serve immediately topped with fresh lemon slices, a drizzle of maple syrup, and a small dollop of extra ricotta, if desired.

Notes

For extra visual appeal, you can reserve a few blueberries and press them onto the top of the batter just before flipping each pancake. Ensure your griddle is hot enough, but not smoking, for evenly cooked pancakes.