Lemon Blueberry Ricotta Pancakes Recipe

Fluffy lemon blueberry ricotta pancakes topped with syrup and berries

Lemon Blueberry Ricotta Pancakes Recipe

Light, fluffy, and bursting with fresh lemon and blueberry flavor, these lemon blueberry ricotta pancakes are the perfect treat for any breakfast or brunch table. Creamy ricotta makes the texture extra tender while lemon zest adds a bright, tangy twist. A crowd-pleaser that's as easy to make as it is impressive to serve.

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Course: Breakfast, Brunch

Cuisine: American, Italian-Inspired

Prep Time: 10

Cook Time: 15

Rest Time: 5

Total Time: 30

Servings: servings

Calories: 290kcal

Cost: $8–$10

Equipment

1 Large mixing bowl for wet ingredients
1 Medium mixing bowl for dry ingredients
1 Whisk to combine ingredients
1 Rubber spatula for folding batter
1 Non-stick skillet or griddle for even cooking
1 ¼ Cup Measuring Scoop to portion batter
1 Thin Spatula for flipping pancakes

Ingredients

1 Extra blueberries
2 tablespoons granulated sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup whole milk ricotta cheese room temperature
2 large eggs
½ cup milk whole or 2% preferred
2 tablespoons fresh lemon juice from about 1 lemon
1 tablespoon lemon zest from about 2 lemons
1 teaspoon vanilla extract
1 cup fresh blueberries don't thaw if using frozen
butter for cooking

For serving

Maple syrup
Extra blueberries
Powdered sugar
Lemon slices or zest

Instructions

Whisk dry ingredients in medium bowl
Whisk ricotta in large bowl until smooth
Add eggs, milk, lemon juice, zest, and vanilla
Fold dry into wet ingredients gently
Let batter rest 5 minutes
Fold in blueberries carefully
Heat skillet and melt butter
Scoop ¼ cup batter onto skillet
Cook until bubbles form, 2-3 min
Flip and cook 2 min until golden
Repeat and keep pancakes warm
Serve with toppings

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition