Lemon Blueberry Ricotta Fluffy (Printable)

Fluffy, tangy pancakes with fresh blueberries and zesty lemon, softened by creamy ricotta cheese.

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

→ Add-ins

13 - 1 cup fresh blueberries

→ For Cooking

14 - Butter or oil for the pan

# How to Make It:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, whisk ricotta, milk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice until smooth.
03 - Gently stir the wet ingredients into the dry ingredients until just combined, leaving the batter slightly lumpy to maintain tenderness.
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 onto the skillet for each pancake. Cook until bubbles form on the surface and edges begin to set, approximately 2 to 3 minutes.
07 - Flip pancakes carefully and cook for another 1 to 2 minutes until golden brown and cooked through.
08 - Continue with remaining batter, adding more butter or oil as needed. Serve warm with optional toppings like extra blueberries, maple syrup, or powdered sugar.

# Expert Advice:

01 -
  • The ricotta makes them ridiculously tender without feeling heavy or dense.
  • Lemon and blueberry together taste like summer even in the middle of winter.
  • They hold up beautifully on a platter so you can make a batch and serve everyone at once.
  • Simple enough for a weekday yet fancy enough to impress weekend guests.
02 -
  • Do not overmix the batter or the pancakes will turn dense and chewy instead of light and fluffy.
  • If your heat is too high the outsides will burn before the centers cook, medium heat is your friend here.
  • Frozen blueberries work but add them straight from the freezer or they will bleed too much color and water into the batter.
  • Let the melted butter cool a minute before mixing or it might cook the eggs and create weird lumps.
03 -
  • Zest the lemon directly over the wet ingredients so the oils spray into the batter and release more flavor.
  • Use a quarter-cup measuring cup as a scoop to keep all your pancakes the same size and cooking time consistent.
  • Keep finished pancakes warm in a low oven at 200 degrees while you cook the rest of the batch.
  • If the batter thickens as it sits, stir in a tablespoon of milk at a time until it pours easily again.

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