Lemon Blueberry Ricotta Pancakes (Print View)

Fluffy stacks infused with lemon zest, juicy blueberries, and creamy ricotta for a bright start.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 cup ricotta cheese
07 - 2 large eggs
08 - 3/4 cup milk
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons unsalted butter, melted and cooled
11 - Zest of 1 large lemon
12 - 2 tablespoons fresh lemon juice

→ Add-ins

13 - 1 cup fresh blueberries

→ For Cooking

14 - Butter or oil for greasing the pan

→ For Serving (optional)

15 - Maple syrup
16 - Extra blueberries
17 - Powdered sugar

# How to Make:

01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, blend ricotta, eggs, milk, vanilla, melted butter, lemon zest, and lemon juice until smooth.
03 - Fold the wet ingredients into the dry mixture gently until just incorporated; slight lumps are acceptable.
04 - Carefully fold fresh blueberries into the batter to avoid crushing.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup of batter per pancake onto the skillet and cook for 2 to 3 minutes until bubbles form on the surface and edges set.
07 - Flip pancakes carefully and cook an additional 1 to 2 minutes until golden brown and fully cooked.
08 - Continue with remaining batter, re-greasing the skillet as necessary.
09 - Serve pancakes warm topped with maple syrup, extra blueberries, and a dusting of powdered sugar if desired.

# Expert Suggestions:

01 -
  • They're tender and cloud-like without being heavy, thanks to the ricotta keeping everything moist.
  • Fresh lemon and blueberries feel indulgent but breakfast-appropriate, making you feel a little fancy on an ordinary Tuesday.
  • They come together in 35 minutes from start to finish—no soaking or overnight prep required.
02 -
  • Don't thaw frozen blueberries before adding them—they'll stain the batter purple and fall apart; use them straight from the freezer and they'll cook perfectly inside.
  • Ricotta can vary in texture and moisture depending on the brand, so if your batter looks too thick, add milk one tablespoon at a time until it flows like pancake batter should.
  • The difference between tender and tough pancakes is literally 10 seconds of overmixing, so trust the lumpy batter and walk away.
03 -
  • Let your batter rest for 5 minutes after mixing—it seems like a small thing, but it lets the baking powder and soda activate and the flour fully hydrate, which means better rise and fluffier results.
  • If you can find really good whole-milk ricotta from a local dairy or Italian market, the pancakes taste noticeably creamier and more delicate than with standard supermarket brands.

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