These Blueberry Lemon Ricotta Pancakes are a fun twist on a breakfast favorite. They’re light, fluffy, and loaded with juicy blueberries and zesty lemon flavor. You’re going to love how quick and easy these are to whip up!
This recipe fixes dry pancakes, bland lemon notes, and uneven browning while preventing soggy centers and blueberry sinking, giving light, zesty stacks with quick prep.
I’ve always had trouble getting pancakes just right. Sometimes they turn out dry or just flat. This recipe solves that by using rich ricotta for extra fluffiness and keeping the mixing gentle, so they don’t get tough.
You’ll be amazed at how fast these come together. It takes about 10 minutes to prep and only 20 minutes to cook. In less than half an hour, you’ll have a stack of these delicious pancakes ready for your table, perfect for a simple breakfast or weekend treat.
If you want to make another yummy breakfast, I suggest trying these Red Velvet Pancakes! They’re another fun recipe that’ll brighten your morning.
Table of contents
Why You Will Love This Recipe
- Fluffiness Ricotta adds such a light and airy texture to these pancakes. You’ll notice the difference immediately; they practically melt in your mouth.
- Fresh Flavor The combo of juicy blueberries and zesty lemon creates a bright and refreshing taste. It’s like summer on a plate, no matter the season.
- Quick and Easy With a total time of just 30 minutes, you can whip these up without feeling rushed. They’re ideal for lazy weekends or when friends pop by.
- Storage Convenience You can keep the leftovers in the fridge and simply reheat them. They still taste great later, making breakfast planning a breeze.
Fluffy Lemon Blueberry Pancakes
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 18 small to medium pancakes 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and fluffy pancakes made with ricotta, blueberries, and lemon.
Ingredients
- 2 cups (240g) all-purpose flour, sifted
- 1/21/2 teaspoon (2g) baking soda, fresh
- 1 tablespoon (12g) baking powder, fresh
- 2 tablespoons (25g) sugar
- 1/81/2 teaspoon (1g) salt
- 11/2 teaspoon (5ml) vanilla extract, pure
- 1 cup (240ml) milk
- 2 large eggs
- 1/2 cup (120g) ricotta cheese, full-fat
- zest from 1 lemon
- 2 tablespoons (30ml) lemon juice
- 1 cup (150g) blueberries, fresh or frozen
- maple syrup (and butter for serving)
Instructions
- Mix Wet Ingredients: Start by whisking together the ricotta, eggs, and lemon juice in a bowl. You will want a smooth and creamy mixture that smells fresh and zesty. Just be careful not to overmix; it could make your pancakes tough.
- Combine Dry Ingredients: In another bowl, stir together the flour, baking powder, and a pinch of salt. As you mix, enjoy the airy feel of the flour blending. Keep an eye out for clumps, as a well-mixed dry blend produces pancakes that rise evenly.
- Mix Batters Together: Gently fold the dry ingredients into the wet mixture. You are aiming for a thick batter that still has a little lumpiness; overmixing can lead to flat pancakes. Try to stop mixing once you see no dry ingredients.
- Prep Blueberries: Toss the blueberries in a bit of flour before adding them to the batter. This helps prevent them from sinking to the bottom while cooking. If you skip this step, you might find your blueberries all clumped together.
- Cook Pancakes: Heat a nonstick skillet over medium-low heat and add a touch of oil. When the skillet is hot and you see a bit of shimmering, ladle in some batter. You should hear a delightful sizzle as they touch the pan.
- Flip & Finish Cooking: Wait until you see bubbles forming on the top before flipping. They should look slightly dry around the edges. If you flip too soon, they might not hold together well. Once flipped, cook until golden brown on the other side and fluffy throughout.
- Let Them Rest: After cooking, let the pancakes rest on a plate, loosely covered with a towel to keep warm. This allows the steam to finish cooking them through and keeps them tender.
Notes
- Storage Tips: Cooked pancakes can be stored in the fridge and reheated in a low oven (300 degrees F) for a few minutes.
- Expert Tips: Use full-fat ricotta for the best texture. Do not overmix the batter to keep pancakes tender. Cook pancakes over medium-low heat for even cooking. If the batter feels too thick, adding a splash of milk can help achieve a smoother consistency. Ensure your griddle is preheated to prevent sticking. For the best texture, letting the batter sit for a few minutes can improve fluffiness.
- Reheating Instructions: Reheat cooked pancakes in a low oven set at 300 degrees F for a few minutes until warmed through.
- Serving Suggestions: Serve pancakes with a dollop of whipped cream or top with powdered sugar and extra blueberries. Pair with crispy bacon for a savory contrast.
- Recipe Variations: Replace blueberries with any other berries like raspberries or strawberries. Add a sprinkle of poppy seeds for a different flavor. Substitute lemon juice with orange juice for a citrus twist.
- Ingredient Notes: Choosing good-quality all-purpose flour contributes to the pancakes’ fluffiness. Always use fresh lemons for the best aroma and taste. For an egg-free version, consider using a flax egg or mashed banana.
Nutrition
- Serving Size: 1 pancake
- Calories: 262
- Sugar: 9g
- Sodium: 199mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 68mg
Ingredient Notes
- All-purpose flour: This is the base for our pancakes, giving them that fluffy structure. Go for a good-quality brand for the best results.
- Baking soda: It’s key for that light and airy texture! Make sure it’s fresh; stale baking soda won’t give the lift you need.
- Baking powder: This helps the batter rise and ensures your pancakes puff up beautifully. Double-check the expiration date beforehand!
- Sugar: Just a touch for sweetness! If you’re in a pinch, you can use honey or maple syrup instead for a different spin.
- Vanilla extract: This adds a warmth that complements the lemon and blueberry so well. Go for pure vanilla; it really makes a difference!
- Milk: It keeps everything moist and helps blend the ingredients smoothly. You can swap it with your favorite non-dairy milk if you prefer.
- Eggs: They bind the mix together and add richness. For an egg-free version, you could use a flax egg or mashed banana.
- Ricotta cheese: Adds that creamy texture we love! Full-fat ricotta is best; it really enhances the pancakes’ richness.
- Lemon zest: This brightens up the flavor, making everything feel fresh. Always use fresh lemons for the best aroma and taste!
- Lemon juice: It’s the perfect tangy counterpart to the sweetness. You can use bottled juice if that’s what you’ve got on hand.
- Blueberries: These provide bursts of sweetness and color! Try to use fresh ones for the best taste, but frozen works too if needed.
- Maple syrup: The ultimate topping! It adds sweetness that pairs so well with the lemon and blueberries. Feel free to try honey, too!
- Butter: Melting this on top right before serving adds richness, but you can always use a dairy-free alternative if that’s your jam.
Recipe Tips
- If the batter feels too thick, adding a splash of milk can help achieve a smoother consistency for better pouring.
- When preparing your pancakes, make sure your griddle is adequately preheated. This helps prevent them from sticking.
- If you notice pancakes cooking unevenly, consider lowering the heat to medium-low and allowing the pan to reach an even temperature.
- For the best texture, letting the batter sit for a few minutes can improve the overall fluffiness of your pancakes.
- When folding in blueberries, do this gently to avoid crushing them and ensure they stay whole in the pancakes.
Serving Suggestions
Pair these pancakes with a dollop of whipped cream or top with powdered sugar and fresh blueberries. Serve alongside crispy bacon for a savory contrast in flavor.
These pancakes can also be used in other recipes like layered desserts or as a base for fruit compote. Consider incorporating them into a breakfast parfait with yogurt and granola for added texture.
Drizzle maple syrup or a homemade lemon glaze over the pancakes for extra sweetness. A sprinkle of cinnamon might also add a warm note to this dish before serving.
Recipe variations
- You can use raspberries or strawberries instead of blueberries for a berry medley that brings a different juicy flavor to your pancakes.
- Add 2 tablespoons of poppy seeds for a unique twist that complements the vibrant lemon flavor and adds a delightful crunch.
- Either substitute the lemon juice with orange juice for a refreshing citrus twist or try lime juice for an extra zing in your pancakes.
- If you’re cooking for a larger group, simply double the recipe to use 4 cups of flour and 2 cups of milk for perfectly fluffy pancakes.
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How to Store?
To keep your blueberry lemon ricotta pancakes fresh, follow these storage tips:
Refrigeration: Store pancakes in an airtight container in the fridge for up to 4 days. Reheat in a low oven.
Freezing: Wrap each pancake individually in aluminum foil, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Other Recipes You’ll Love
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