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fluffy blueberry lemon ricotta pancakes recipe - Fluffy Blueberry Lemon Ricotta Pancakes served in a white bowl overhead view
Chloe

Fluffy Blueberry Lemon Ricotta Pancakes

fluffy blueberry lemon ricotta pancakes recipe made easy at home. These cloud-soft pancakes are studded with juicy blueberries, scented with lemon zest, and e
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Method

Ingredients
  

Dry
  • 2 cups all-purpose flour spooned and leveled
  • 3 Tbsp granulated sugar
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 Tbsp lemon zest from about 1 large lemon
Wet
  • 1 cup whole milk ricotta drained if watery
  • 1 cup buttermilk well-shaken
  • 2 large eggs
  • 1 tsp vanilla extract pure
  • 3 Tbsp unsalted butter melted and slightly cooled
  • 1 Tbsp fresh lemon juice
Fruit & Toppings
  • 1 1/2 cups fresh blueberries divided; plus extra for serving
  • maple syrup for serving
  • powdered sugar for dusting
  • lemon slices for garnish

Method
 

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest until evenly combined.
  2. In a separate medium bowl, whisk ricotta, buttermilk, eggs, vanilla, melted butter, and lemon juice until smooth and no large ricotta lumps remain.
  3. Pour the wet ingredients into the dry ingredients. Gently fold with a spatula just until no dry streaks remain – a few small lumps are okay. Do not overmix.
  4. Gently fold 1 cup of the blueberries into the batter, reserving the remaining 1/2 cup for pressing into pancakes on the griddle.
  5. Heat a large nonstick skillet or griddle over medium heat. Lightly butter the surface. Working in batches, pour 1/4-cupfuls of batter onto the griddle. Immediately dot each pancake with a few extra blueberries from the reserved 1/2 cup.
  6. Cook until bubbles form on the surface and edges appear set, about 3–4 minutes. Flip and cook for another 2–3 minutes, until golden brown and cooked through. Ensure pancakes reach an internal temperature of 165°F (74°C) for egg safety.
  7. Stack pancakes on plates, drizzle with maple syrup, dust with powdered sugar, and garnish with extra blueberries and a lemon slice. Serve immediately.