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Blueberry Lemon Ricotta Pancakes hero shot

Blueberry Lemon Ricotta Pancakes

A delicious homemade blueberry lemon ricotta pancakes recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup ricotta cheese
  • 2 large eggs
  • 1/2 cup whole milk
  • 2 tablespoons sugar
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1 cup fresh blueberries
  • Butter for the griddle

Method
 

  1. Whisk. Mix flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together ricotta, eggs, milk, lemon zest, and lemon juice.
  2. Combine. Pour the wet ingredients into the dry and stir gently until just combined (a few lumps are fine). Fold in the blueberries. Do not overmix or the pancakes will be tough.
  3. Cook. Heat a griddle or large skillet over medium heat with a pat of butter. Pour 1/4 cup batter per pancake. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set. Flip and cook 2 more minutes until golden.
  4. Serve. Stack the pancakes and top with fresh blueberries, a drizzle of maple syrup, and extra lemon zest.

Notes

Do not overmix the batter. Lumps are your friend. They mean tender pancakes. Use fresh blueberries, not frozen. Frozen ones bleed purple into the batter. Zest the lemon before juicing it. Much easier that way.