Blueberry Lemon Ricotta Pancakes

These pancakes are the ones I pull out when I want breakfast to feel like a special occasion without actually requiring that much effort. Ricotta in pancake batter sounds fancy but it is genuinely the secret to getting that pillowy, almost creamy texture that makes you want to eat the whole stack.

The lemon zest cuts right through the richness and the blueberries burst in the pan and get all jammy. I make these on slow Sunday mornings and they make the whole house smell like something wonderful is happening. Which it is.

Tips for Fluffy Ricotta Pancakes

Whole milk ricotta is worth it here, part-skim gives you a slightly denser result. Do not overmix the batter once the wet and dry come together, stir just until combined and leave the lumps. Overmixed pancake batter = tough pancakes. Keep your heat on medium-low, ricotta pancakes brown faster than regular ones so a little patience prevents burning. If you want to dress these up further, a drizzle of real maple syrup makes them next-level. Heads up, that is an affiliate link, which just means I get a tiny commission at no cost to you.

Blueberry Lemon Ricotta Pancakes

Fluffy, cloud-like pancakes with ricotta for richness, lemon zest for brightness, and fresh blueberries in every bite.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 1 cup all-purpose flour
• 2 tsp baking powder
• 2 tbsp sugar
• 1/2 tsp salt
• 3/4 cup whole milk ricotta
• 3/4 cup milk
• 2 large eggs
• 1 lemon, zested
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• butter for the pan

Method

 

1. Whisk together flour, baking powder, sugar, and salt in a large bowl.
2. In a separate bowl, whisk together ricotta, milk, eggs, lemon zest, lemon juice, and vanilla until smooth.
3. Pour the wet ingredients into the dry and stir gently until just combined. Do not overmix, some lumps are fine. Fold in blueberries.
4. Heat a nonstick skillet or griddle over medium-low heat and melt a small knob of butter.
5. Pour about 1/4 cup batter per pancake. Cook until bubbles form on top and edges look set, about 3 minutes. Flip and cook 2 more minutes.
6. Serve warm with maple syrup and extra blueberries.

Notes

Do not overmix the batter, lumps are fine and keep the pancakes fluffy. Use a medium-low heat to avoid burning.

If you make these on a weekend, I want to hear about it! Drop a comment below and let me know how they turned out.

xo, Pam