Lemon Blueberry Ricotta Pancakes

$- 1 cup ricotta cheese - 1 cup fresh blueberries - 1 cup all-purpose flour - 1 cup milk - 2 large eggs - Zest of 1 lemon - 2 tablespoons lemon juice - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 2 tablespoons sugar - 1/4 teaspoon salt When I make Lemon Blueberry Ricotta Pancakes, I start with the main ingredients. Ricotta cheese gives the pancakes a creamy texture. Fresh blueberries add sweet bursts of flavor. All-purpose flour provides the base for this fluffy delight. Next, I gather the additional ingredients. Milk adds moisture, while eggs help bind everything together. The zest and juice of a lemon give the pancakes a bright flavor that makes them stand out. Finally, I pay attention to the baking essentials. Baking powder and baking soda help the pancakes rise. Sugar adds just the right amount of sweetness, and salt balances the flavors. Each ingredient plays a vital role in creating the perfect pancake. Start by mixing the wet ingredients. In a large bowl, whisk together 1 cup of ricotta cheese, 1 cup of milk, 2 large eggs, the zest of 1 lemon, and 2 tablespoons of lemon juice. Make sure this mixture is smooth. Next, combine the dry ingredients in another bowl. Mix 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Now, gently add the dry mix to the wet mix. Stir it slowly until just combined. It’s okay if some lumps remain; overmixing can make the pancakes tough. Finally, fold in 1 cup of fresh blueberries. This step adds bursts of flavor. Prepare your skillet by preheating it over medium heat. Use butter or oil to lightly grease the surface. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook them until bubbles form on the surface, which takes about 2-3 minutes. When the time is right, flip the pancakes. Cook for another 2-3 minutes until they turn golden brown. If needed, adjust the heat to avoid burning. For serving, stack the pancakes high and add extra blueberries on top. A drizzle of maple syrup adds sweetness. You can dust them with powdered sugar for a pretty finish. Arrange them on a bright plate to make your meal look inviting. Enjoy every bite of these delightful pancakes! To make the best Lemon Blueberry Ricotta Pancakes, avoid overmixing the batter. When you mix, stop as soon as the dry and wet ingredients combine. Some lumps are okay. Overmixing can make the pancakes tough. Next, adjust the cooking heat. Start with medium heat to cook pancakes evenly. If they burn, lower the heat slightly. If pancakes cook too slow, increase the heat a bit. You can add spices like cinnamon to the batter for extra warmth. A dash of nutmeg also works well. Feel free to use different fruits too. Try diced strawberries or sliced bananas for a fun twist. For gluten-free pancakes, swap all-purpose flour with a gluten-free blend. This will keep the texture light and fluffy. If you want dairy-free options, use almond milk and a dairy-free ricotta. Both will keep your pancakes tasty while meeting your dietary needs. {{image_2}} You can swap ricotta cheese for Greek yogurt. This change gives a nice tang. The texture stays creamy, and it's a bit lighter. For syrup, try different options. Maple syrup is classic, but honey works well too. You might also enjoy agave syrup or berry syrup for a fruity touch. Want to mix things up? Use lime or orange zest instead of lemon. These citrus flavors add a fun twist to the pancakes. You can also toss in chocolate chips. They melt slightly and give a sweet surprise in every bite. Make these pancakes special by using seasonal fruits. In summer, add peaches or raspberries. In fall, try apples or pears. These fruits bring new flavors and freshness to the dish. You can also adapt this recipe for holidays. For a festive touch, add spices like cinnamon or nutmeg. Top with whipped cream and a sprinkle of zest for an extra flair. To store leftover pancakes, cool them first. Place them in a single layer. Use an airtight container to keep them fresh. If you have many pancakes, separate layers with parchment paper. This helps to avoid sticking. Store them in the fridge for up to three days. The best way to reheat pancakes is in a skillet. Heat the skillet over medium-low heat. Add a small amount of butter or oil. Place the pancake in the pan and warm it for about one to two minutes on each side. You can also use a microwave. Just heat for 20-30 seconds. If you want to freeze pancakes, stack them with parchment paper in between. Place them in a freezer-safe bag. They can stay fresh for up to three months. Ricotta cheese should be fresh for the best taste. Check the date on the package. It usually lasts about one week after opening. Fresh blueberries are best eaten within a few days, but they can last up to a week in the fridge. Pancakes can be stored for about three days in the fridge. If frozen, they last much longer. Yes, you can prepare the batter in advance. Mix the wet and dry ingredients separately. Store them in the fridge for up to 24 hours. When ready to cook, gently mix the wet and dry ingredients. Fold in the blueberries right before cooking. This keeps them fresh and tasty. You can make these pancakes gluten-free! Substitute the all-purpose flour with a gluten-free mix. Look for a blend that contains xanthan gum for better texture. This way, you can enjoy the same fluffy goodness without gluten. Absolutely! Let the pancakes cool completely. Layer them with parchment paper in a freezer bag. They will keep well for up to two months. To reheat, pop them in a toaster or microwave. They taste great even after freezing! To make fluffier pancakes, add an extra egg white. Whip it until it's frothy and fold it gently into the batter. Also, avoid overmixing the batter; some lumps are okay. This helps add air and keeps them light. In this blog post, we covered how to make delicious lemon blueberry ricotta pancakes. We discussed each ingredient, from the main ones like ricotta cheese and blueberries to baking essentials. The step-by-step instructions made the cooking process easy. Plus, I shared tips for perfecting the recipe and variations to try. Don't forget to store leftovers properly for later enjoyment. Whether you’re a seasoned cook or new to pancakes, this recipe is fun and tasty. Enjoy experimenting with flavors and make these pancakes your own!$

Indulge in a delightful breakfast with these Lemon Blueberry Ricotta Pancakes! Fluffy, flavorful, and packed with fresh blueberries, these pancakes are a perfect blend of sweet and tangy. Made with simple ingredients like ricotta cheese and fresh lemon, they’re an easy treat that the whole family will love. Ready in just 20 minutes, click through to uncover this delicious recipe and elevate your morning meal!

Print Recipe Pin Recipe

Ingredients

1 cup ricotta cheese

1 cup milk

2 large eggs

Zest of 1 lemon

2 tablespoons lemon juice

1 cup all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh blueberries (plus extra for serving)

Butter or oil for cooking

Instructions

In a large mixing bowl, whisk together the ricotta cheese, milk, eggs, lemon zest, and lemon juice until smooth and well combined.

In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined—be careful not to overmix; some lumps are okay.

Gently fold in the blueberries until evenly distributed in the batter.

Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.

Pour about 1/4 cup of pancake batter for each pancake onto the skillet. Cook until bubbles start to form on the surface (about 2-3 minutes), then flip and cook for another 2-3 minutes or until golden brown.

Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.

Serve warm with extra blueberries, a drizzle of maple syrup, and a dusting of powdered sugar if desired.

Prep Time: 10 mins | Total Time: 20 mins | Servings: 4