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Fluffy Blueberry Lemon Ricotta Pancakes

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These fluffy blueberry lemon ricotta pancakes combine tangy lemon, creamy ricotta, and bursts of fresh blueberries for a moist, tender, and bright breakfast treat.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 cup (250 g) ricotta cheese (whole milk recommended)
  • 1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice as substitute)
  • 2 large eggs (room temperature)
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (150 g) fresh blueberries (frozen can be used, adjust cooking time)
  • Unsalted butter (for cooking)

Instructions

  1. In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, and 2 tablespoons granulated sugar until evenly combined.
  2. In a separate bowl, whisk 1 cup ricotta cheese until smooth. Add 1 cup buttermilk, 2 large eggs, 1 tablespoon fresh lemon zest, 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract. Whisk until smooth and glossy.
  3. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined; the batter should be thick but slightly lumpy. Do not overmix.
  4. Carefully fold in 1 cup fresh blueberries to avoid bursting them.
  5. Heat a non-stick skillet or griddle over medium heat. Add about 1 teaspoon unsalted butter and swirl to coat the surface.
  6. Using a ¼ cup measuring cup, scoop batter onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set, then gently flip. Cook for another 2 minutes or until golden and cooked through.
  7. Transfer cooked pancakes to a plate and keep warm in a low oven (about 200°F) while finishing the rest.
  8. Serve stacked with maple syrup, whipped cream, and garnish with extra lemon zest or fresh blueberries if desired.

Notes

Do not overmix the batter to keep pancakes fluffy. Use room temperature eggs and dairy for better texture. Fold blueberries gently to avoid bursting. Maintain medium heat to prevent burning. Keep cooked pancakes warm in a low oven. Frozen blueberries can be used but may require longer cooking time.

Nutrition

Keywords: blueberry pancakes, lemon ricotta pancakes, fluffy pancakes, breakfast recipe, homemade pancakes, easy brunch

Find it online: https://clunkcook.com/fluffy-blueberry-lemon-ricotta-pancakes-recipe-easy-homemade-breakfast-idea/