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Blueberry Lemon Ricotta Pancakes drizzled with syrup and topped with fresh blueberries.

Blueberry Lemon Ricotta Pancakes

These pancakes are soft, flavorful, and made with ricotta for a light, fluffy texture. Perfect for cozy mornings or special brunch occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Regular or half whole wheat
  • 1 tbsp baking powder
  • 1 pinch baking soda
  • 1 tsp salt
  • 2 tbsp sugar Lightly sweetened
Wet Ingredients
  • 2 large eggs Beaten
  • 1 cup ricotta cheese Use full-fat for best results
  • 1/2 cup milk Whole or low-fat
  • 2 tbsp melted butter Plus extra for cooking
  • 1 tbsp lemon zest Freshly grated
  • 1 tbsp lemon juice Freshly squeezed
  • 1 tsp vanilla extract Optional
Additional
  • 1 cup fresh blueberries Tossed in a teaspoon of flour if using frozen

Method
 

Preparation
  1. Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, and sugar.
  2. Mix wet ingredients: In another bowl, whisk eggs, ricotta, milk, melted butter, lemon zest, and lemon juice. Add vanilla if desired.
  3. Combine gently: Pour the wet mixture into the dry ingredients. Stir until just combined; a few small lumps are fine.
  4. Fold in blueberries gently to avoid smashing.
Cooking
  1. Warm a nonstick skillet or griddle over medium to medium-low heat. Lightly butter the surface.
  2. Scoop about one-third cup of batter per pancake onto the skillet. Cook until bubbles appear on top and edges are set, then flip and cook until golden brown.
  3. Keep pancakes warm in a low oven while finishing the batch, if needed.

Notes

Let the batter rest for 5-10 minutes before cooking for fluffier pancakes. If pancakes browning too quickly, reduce heat. Serve with butter and syrup, or Greek yogurt with honey for a brunch twist.