Easy Lemon Blueberry Ricotta Pancakes Recipe

Imagine a cozy weekend morning with the irresistible aroma of freshly made pancakes wafting through your kitchen. Our easy Lemon Blueberry Ricotta Pancakes are the perfect start to such a day. Bursting with zesty lemon and succulent blueberries, these fluffy pancakes are a delightful treat, guaranteed to become a staple in your breakfast repertoire.

Growing up, Sunday mornings were sacred in our household. With an eclectic mix of family recipes passed down through generations, breakfast often turned into a feast. One day, my grandmother introduced us to a unique pancake creation that quickly became everyone’s favorite. Over the years, I’ve tweaked and perfected it into what I proudly serve to my family today. Each bite is not just a taste of culinary delight but also a nostalgic journey back to those joyful Sundays.

Why You’ll Love This Recipe

This recipe’s unique blend of ricotta cheese adds a creamy richness to the pancakes, while the lemon zest provides a refreshing tang that pairs perfectly with the sweet bursts of blueberry. It’s a versatile dish suitable for leisurely weekends or special brunch occasions. The simplicity of preparation will have you whipping up batch after batch with ease, ensuring that everyone gets a stack of their own. Plus, the beautiful presentation of these pancakes makes them Instagram-worthy too!

Ingredients Notes

For best results, use fresh lemons for zest, as they impart a more vibrant flavor. If blueberries are out of season, frozen ones work just as well—just toss them in a bit of flour before adding to the batter to prevent color bleed. Opt for whole milk ricotta for a smooth texture. If you’re looking to make this recipe gluten-free, simply substitute regular flour with a gluten-free blend.

Recipe Steps

Step 1

In a large bowl, combine 1 cup of ricotta cheese, 2 tablespoons of sugar, and the zest of one lemon. Mix well until smooth.

Step 2

In a separate bowl, whisk together 1 cup of flour, 1 teaspoon of baking powder, and a pinch of salt.

Step 3

Combine the dry ingredients with the ricotta mixture, folding gently. Add 2 beaten eggs and 1/2 cup of milk. Stir until just combined. Be careful not to overmix.

Step 4

Gently fold in 1 cup of blueberries. It’s okay if the batter looks slightly lumpy.

Step 5

Heat a skillet over medium heat and grease lightly. Pour 1/4 cupfuls of batter onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes.

Storage Options

To store any leftovers, layer sheets of parchment paper between pancakes and keep them in an airtight container in the refrigerator for up to three days. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer them to a freezer bag. Reheat by popping them into the toaster or oven until warm.

Variations & Substitutions

You can switch up the flavor profile by adding raspberries instead of blueberries or using lime zest in place of lemon for a tropical twist. For a dairy-free version, substitute ricotta with a plant-based alternative and use almond milk instead of regular milk.

Serving Suggestions

Serve these pancakes fresh with a pat of butter and a drizzle of maple syrup or your favorite fruit compote. They also make a delightful evening treat when served with a dollop of Greek yogurt and a sprinkle of powdered sugar. Pair with freshly brewed coffee or a glass of chilled orange juice for a complete meal.

Frequently Asked Questions

Can I make the batter ahead of time? Yes, you can prepare the batter up to a day in advance. Store it in an airtight container in the refrigerator. Before cooking, give the batter a gentle stir, and you may need to add a splash more milk to loosen it up.

What can I do if I don’t have fresh blueberries? No problem! Frozen blueberries are an excellent substitute. Just remember to fold them into the batter directly from frozen to prevent their juices from coloring the batter too much.

Why are my pancakes not fluffy? Ensuring that your batter is not overmixed is crucial for fluffy pancakes. Overmixing can cause the pancakes to become dense. Also, make sure your baking powder is fresh and active, as it provides the necessary lift.

Easy Lemon Blueberry Ricotta Pancakes Recipe

These delightful lemon blueberry ricotta pancakes are a perfect breakfast choice, combining fluffy texture with the zest of lemon and bursts of blueberries.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup all-purpose flour
• ▢ 2 tablespoons granulated sugar
• ▢ 1 teaspoon baking powder
• ▢ 0.25 teaspoon baking soda
• ▢ 0.25 teaspoon salt
• ▢ 1 cup ricotta cheese
• ▢ 0.75 cup milk whole or low-fat
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 tablespoon lemon zest freshly grated
• ▢ 1 cup fresh blueberries
• ▢ 2 tablespoons butter for cooking
• ▢ maple syrup for serving

Instructions

Preparation Steps

• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In another bowl, mix the ricotta, milk, eggs, vanilla extract, and lemon zest until well combined.
• Combine the wet and dry ingredients, stirring gently until just combined. Fold in the blueberries.
• Heat a non-stick skillet over medium heat and melt some butter. Pour 1/4 cupfuls of batter onto the skillet.
• Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
• Serve pancakes warm with maple syrup.

Notes

These pancakes are perfect for a special weekend breakfast or brunch. Enjoy with a side of fresh fruit for a complete meal.