Blueberry Lemon Ricotta Pancakes

Several stacked ricotta blueberry pancakes with syrup. White plate. Silver fork.

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.

Course Breakfast / Brunch

Cuisine International

Keyword ricotta blueberry pancakes

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 242kcal

Author Paula Montenegro

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

US Customary - Metric

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.

Notes

Avoid overmixing the batter as it can lead to dense pancakes. A few lumps are okay.

Should you drain the ricotta? To avoid a watery batter let the ricotta drain slightly or gently pat it dry with a paper towel.

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.

Nutrition