Lemon Blueberry Ricotta Pancakes

Welcome to your next favorite breakfast experience! If you're searching for a dish that combines comfort, flavor, and a touch of elegance, look no further than Lemon Blueberry Ricotta Pancakes. These pancakes are not just your average breakfast fare; they are a delightful treat that will elevate your morning routine. Imagine sinking your fork into a stack of fluffy pancakes that are infused with the creamy goodness of ricotta cheese, complemented by the zesty brightness of fresh lemon and the sweet bursts of juicy blueberries.

Start your mornings off right with Lemon Blueberry Ricotta Pancakes, a delightful blend of flavors and textures that will elevate any breakfast. These fluffy pancakes, infused with creamy ricotta, zesty lemon, and juicy blueberries, are perfect for a special brunch or a cozy weekend treat. Easy to prepare and versatile, you can customize them with different fruits or toppings. Serve warm with maple syrup for a deliciously refreshing experience. Enjoy the charm of a gourmet breakfast right at home!

Print Recipe Pin Recipe

Ingredients

1 cup ricotta cheese

1 cup all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk (or milk + 1 tablespoon vinegar)

3 large eggs

Zest of 1 lemon

2 tablespoons lemon juice

1 cup fresh blueberries (plus extra for serving)

2 tablespoons unsalted butter (for cooking)

Maple syrup (for serving)

Powdered sugar (optional, for dusting)

Instructions

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients: In another bowl, combine the ricotta cheese, buttermilk, eggs, lemon zest, and lemon juice. Whisk until the mixture is smooth and uniform.

Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. It's okay if there are a few lumps – do not overmix! Gently fold in the blueberries.

Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Add a little butter to coat the surface.

Cook the Pancakes: For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, about 3-4 minutes. Carefully flip the pancake and cook for another 2-3 minutes on the other side until golden brown. Repeat with remaining batter, adding more butter to the skillet as necessary.

Serve Warm: Serve the pancakes warm, topped with additional blueberries, a drizzle of maple syrup, and a dusting of powdered sugar if desired.

Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings