Blueberry Lemon Ricotta Pancake
Deliciously fluffy and subtly zesty, these Blueberry Lemon Ricotta Pancakes are quick to prepare and perfect for a healthy breakfast or weekend brunch. Creamy ricotta, fresh blueberries, and a hint of lemon make them high in protein, fiber, and flavor. Serve warm with maple syrup for a simple, satisfying start to your day.
Equipment
- 1 large mixing bowl
- 1 Whisk
- 1 medium skillet or griddle
- 1 Spatula
- 1 Ladle
- Measuring Cups and Spoons
Ingredients
- 1 1/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2/3 cup 2% milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk ricotta cheese
- 3 tablespoons fresh lemon juice
- 1/2 tablespoon lemon zest or more for extra flavor
- Butter for greasing skillet
- 1 cup fresh blueberries
- 1/2 cup maple syrup for serving
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, combine 1 1/4 cups of all-purpose flour, 3 tablespoons of granulated sugar, 2 teaspoons of baking powder, and 1/4 teaspoon of baking soda. Use a whisk or fork to mix these ingredients thoroughly until evenly combined. This ensures that your rising agents and sweetener are evenly distributed, which helps the pancakes cook uniformly and rise to a perfect, fluffy texture.
- Combine the Wet Ingredients: In a separate bowl, gather your wet ingredients: 2/3 cup 2% milk, 2 large eggs, 2 teaspoons vanilla extract, 1/2 cup ricotta cheese, 3 tablespoons fresh lemon juice, and 1/2 tablespoon lemon zest. Whisk these together until smooth and creamy. The ricotta will give the mixture a slightly thick texture, while the lemon juice and zest add a bright, fresh flavor. Make sure the eggs and ricotta are fully incorporated to avoid lumps.
- Incorporate Wet and Dry Ingredients: Create a small well in the center of your dry ingredients. Pour the wet mixture into this well and gently fold the two together using a spatula or whisk. Stir just until combined—overmixing can make the pancakes tough. The batter should be slightly thick but still pourable, with a smooth, creamy consistency.
- Preheat and Grease the Skillet: Place a medium skillet or griddle on the stove and set the heat to medium to medium-low. Add a small pat of butter and allow it to melt, tilting the pan to ensure a very thin layer coats the surface. The butter not only prevents sticking but also adds a rich flavor and helps achieve a golden-brown crust. Keep the heat moderate to avoid burning the butter before cooking the pancakes.
- Portion the Pancake Batter: Using a ladle, scoop a generous portion of batter (approximately 1/3 cup) and pour it gently onto the skillet, forming a round pancake. This method keeps the pancakes uniform in size for even cooking. Immediately sprinkle a few fresh blueberries on top of each pancake, pressing lightly so they stick without sinking too deeply into the batter.
- Cook the First Side: Allow the pancakes to cook undisturbed until bubbles begin to form across the surface and the edges start to look set. This usually takes 1–2 minutes, depending on your stove and skillet. The bottom should develop a light golden-brown color. Avoid lifting or flipping too early, as this can cause the pancake to break or cook unevenly.
- Flip the Pancakes: Once the bubbles have formed and the edges are slightly firm, use a spatula to carefully flip the pancake over. Cook the second side for another 1–2 minutes until it is golden brown and cooked through. You can gently lift a corner to check for doneness. The pancake should be fluffy and tender on the inside while maintaining a slight crispness outside.
- Repeat the Process: Continue scooping, adding blueberries, and cooking the remaining batter in the same manner. Be sure to add a tiny bit more butter to the skillet if it becomes dry. This ensures all pancakes cook evenly and prevents sticking. You should get about 6 medium-sized pancakes from this recipe.
- Serve and Enjoy: Transfer the cooked pancakes to a plate and keep warm if desired. Serve them immediately with 1/2 cup maple syrup drizzled on top or on the side. For extra flair, you can add a few more fresh blueberries, a light dusting of powdered sugar, or a small dollop of ricotta on top. These pancakes are best enjoyed warm, offering a combination of fluffy texture, creamy ricotta, and bright, zesty lemon flavor.
- Tips for Perfect Pancakes: For extra fluffiness, let the batter rest for 5–10 minutes before cooking to allow the baking powder to activate. Use room-temperature eggs and milk for a smoother batter and more even cooking. Adjust the lemon zest to taste; more zest will give a stronger citrus flavor. Cook on medium-low heat to avoid burning while ensuring the pancakes cook all the way through.
Notes
- Use fresh blueberries for the best flavor, but frozen blueberries can also be used—just do not thaw them completely to avoid excess moisture in the batter.
- Adjust the lemon zest according to taste; more zest will give a brighter, tangier flavor.
- Ensure the ricotta is well-drained and smooth to prevent lumps in the batter.
- For extra fluffy pancakes, let the batter rest for 5–10 minutes before cooking.
- Cook pancakes on medium-low heat to achieve a golden-brown exterior while keeping the inside tender.
