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Blueberry Lemon Ricotta Pancakes Recipe

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3.8 from 15 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

These Blueberry Lemon Ricotta Pancakes are fluffy and bursting with fresh flavors. The addition of creamy ricotta cheese makes the pancakes tender and rich, while the lemon zest and juice add a delightful zestiness that complements the sweetness of the blueberries perfectly. Ideal for a weekend brunch, these pancakes are easy to prepare and cook on the stovetop, making a delicious and satisfying breakfast for the whole family.

Ingredients

Dry Ingredients

  • 1 cup all purpose flour
  • 4 Tablespoons granulated sugar
  • 2 teaspoon baking powder
  • A pinch of salt

Wet Ingredients

  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 1/2 cup full fat ricotta cheese
  • 2 Tablespoons lemon juice
  • 1 teaspoon lemon zest

Add-ins and Cooking

  • 1 cup blueberries
  • Butter to brush the pan (about a tablespoon)

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine the all purpose flour, granulated sugar, baking powder, and a pinch of salt. Stir together to evenly distribute the ingredients.
  2. Whisk Eggs and Vanilla: In a separate bowl, whisk the two large eggs together with the vanilla extract until well combined.
  3. Add Ricotta and Buttermilk: To the egg mixture, add the full fat ricotta cheese and buttermilk. Mix thoroughly using a whisk until smooth and creamy.
  4. Combine Mixtures and Add Lemon: Pour the ricotta mixture into the dry ingredients bowl, then add the lemon juice and lemon zest. Mix gently until just incorporated—do not overmix to keep the pancakes fluffy.
  5. Prepare Skillet: Heat a skillet over medium heat and brush it with melted butter to prevent sticking and add flavor.
  6. Cook Pancakes: Pour about 1/3 cup of the pancake batter onto the skillet for each pancake. Immediately top the batter with some fresh blueberries.
  7. Cook Until Set: Let the pancakes cook for 1 1/2 to 2 minutes or until the surface looks set and bubbles begin to form.
  8. Flip Pancakes: Using a spatula, carefully flip each pancake and cook for another 1 1/2 to 2 minutes until golden brown and cooked through.
  9. Repeat Cooking: Continue cooking the remaining batter in batches, brushing the skillet with butter every couple of pancakes to maintain flavor and prevent sticking.
  10. Serve: Serve the pancakes warm with your favorite sauce, syrup, or fresh fruit toppings for a delightful breakfast.

Notes

  • Do not overmix the batter; a few lumps are okay for fluffy pancakes.
  • If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup of milk and letting it sit for 5 minutes.
  • Using fresh blueberries is ideal, but frozen blueberries can also be used—just add them directly to the batter without thawing.
  • For a richer flavor, use full fat ricotta and butter.
  • To keep cooked pancakes warm, place them on a baking sheet in a preheated oven at 200°F (90°C) while you finish cooking the rest.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

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