Make soft berry ricotta pancakes with a hint of lemon for brunch or breakfast. Every bite has juicy blueberries, and the batter comes together in a few minutes.
Sweet stack of weekend pancakes
These pancakes take the breakfast game to a whole new level. Imagine the perfect balance of light and airy, thanks to the ricotta and bursts of juicy blueberries in every bite.
- Ricotta adds richness without compromising on the overall lightness of these pancakes, so you don't feel overly heavy after eating them.
- The natural blueberry sweetness adds juiciness and flavor.
- Unique pancake texture: it's a blend of fluffiness and creaminess.
Whether you drown them in maple syrup (like I do!) or top them with a dollop of whipped cream, these pancakes are - just like the popular cottage cheese pancakes - a breakfast dream come true when we want something more sophisticated than the classic buttermilk pancakes.
FAQ
Though we always use fresh fruit when available, frozen blueberries work well and you can use them directly from the freezer unless they have a lot of ice around them. If that is the case, let them drain a little until they lose that extra water. Fold them into the batter gently to prevent color bleeding.
Overmixing the batter can lead to dense pancakes. Gently fold the ingredients together and stop as soon as they are *just* combined to maintain a light and soft texture. You don't want a completely smooth batter, a few lumps are fine and help with fluffiness.
Yes, you can prepare the batter in advance and refrigerate it, but for the best results, cook the pancakes fresh.
Type of ricotta you need
- Fresh ricotta: it can be from a local cheese shop or store-bought. Any fresh ricotta works well for the flavor and creaminess of pancakes. I buy it mostly at the supermarket.
- Low-fat ricotta: you can use it for a healthier option without compromising too much on texture or flavor.
- Should you drain the ricotta? To avoid a watery batter let the ricotta drain slightly or gently pat it dry with a paper towel.
- Texture of the ricotta: I like it grainier as I think it's part of the essence of this Italian cheese, but you can use smooth ricotta for a creamier consistency in the pancakes by processing it briefly.
How to make ricotta pancakes
Dry ingredients
Stir the flour mixture and sugar together in a mixing bowl.
Wet ingredients
Mix the eggs, milk, ricotta cheese and flavorings until integrated but don't beat or overmix!
Final batter
Blueberries are added and the two preparations are stirred. A few lumps are fine and they will help with getting light and fluffy pancakes. Don't make a completely smooth batter.
Cooking pancakes
Preheat the griddle, use medium heat and adjust as needed so your pancakes are golden brown but not burned in places.
Storage
- Prep: Ensure your pancakes have cooled completely before transferring them to an airtight container. Use parchment paper to separate each layer and prevent sticking.
- Refrigerate: after allowing them to cool and separate with parchment paper, put them in an airtight container and refrigerate for 2-3 days.
- Freezing: For longer storage, wrap them tightly in plastic wrap and place them in a sealed freezer bag. They can be stored in the freezer for about 1-2 months.
- Reheating: When ready to eat, reheat using a toaster or regular oven. Or the microwave, but I find it softens them too much.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Let the batter rest: allow the batter to rest for a few minutes before cooking; this helps the ingredients meld together, contributing to a smoother texture and better flavor in the finished pancakes.
- Avoid bursting blueberries: gently fold fresh or frozen blueberries into the batter to distribute the sweetness evenly without causing the berries to burst and turn the entire batter blue.
- Make consistently sized pancakes: use a spoon or measuring cup to pour the batter onto the griddle, allowing for even cooking and a visually appealing stack.
- Cook over medium heat to achieve that perfect golden-brown exterior while ensuring the inside cooks thoroughly but is creamy.
- Be patient: resist the urge to flip the pancakes too soon. Wait for bubbles to form on the surface before flipping to ensure a beautifully cooked and tender interior.
- Don't overmix: avoid overmixing the batter; a few lumps are okay. Overmixing can lead to dense pancakes, activating gluten development in the batter.
- Prevent pancakes from sticking by using a pancake skillet or griddle. They have a non-stick coating that will help with this issue. That said, coat the pan lightly with butter before pouring the pancake batter. It also adds flavor.
- Make fluffier pancakes: whip the ricotta into the pancake batter for an extra light and fluffy texture, ensuring a delightful bite every time.
- Use fresh lemon juice and not bottled to ensure the best flavor.
- Get creative with toppings: consider options like a dollop of lemon-infused ricotta, a drizzle of honey, or a sprinkle of chopped nuts for added texture and flavor.
- Experiment with flavor: add a touch of vanilla extract or a sprinkle of ground cinnamon.
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Blueberry Lemon Ricotta Pancakes
Ingredients
Dry ingredients:
- 1 ⅓ cups all-purpose flour
- ¼ cup sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Wet ingredients:
- 4 ½ ounces whole milk ricotta
- 2 eggs, at room temperature
- ¾ cup milk
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, melted
- 1 cup blueberries
- extra fresh blueberries and maple syrup or honey., to serve
Instructions
- Sift 1 ⅓ cups all-purpose flour, 2 ½ teaspoons baking powder and ½ teaspoon salt in a medium bowl. Add ¼ cup sugar and mix.
- In another bowl, lightly mix 4 ½ ounces whole milk ricotta, 2 eggs, ¾ cup milk, ½ teaspoon lemon zest and 1 tablespoon lemon juice. Don't beat. There will be lumps from the ricotta.
- Add the wet ingredients to the dry ones, stirring with a whisk, fork, spoon or spatula just until it integrates. Don't beat or whisk energetically. There will be lumps and that is fine.
- Let the batter stand for 15 minutes.
- Place a pancake griddle or non-stick skillet over medium-low heat. Add a dab of butter and pour between ⅓ and ½ cup of batter for each pancake.
- Cook pancakes until bubbles appear on one side. Flip and cook until done. Repeat with the rest of the batter, adding a dab of butter when needed.
- Serve immediately with maple syrup or runny honey and fresh blueberries.
Carola says
These were very good!