Go Back
- 1 cup all-purpose flour - 1 tablespoon sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup ricotta cheese - 2 large eggs - 1/4 cup milk - 2 tablespoons lemon juice - Zest of 1 lemon - 1 cup fresh blueberries (plus extra for garnish) - Butter or oil for cooking Choosing fresh ingredients makes a big difference in flavor. Use ripe blueberries for sweetness. Look for ricotta that feels creamy and smooth. Fresh lemons should feel heavy for their size. They will give you the best juice and zest. For flour, go for a brand you trust. Always check the expiration date. If you need a gluten-free option, try almond flour or oat flour. For dairy-free pancakes, use silken tofu instead of ricotta. You can substitute almond milk or oat milk for regular milk. If you prefer less sugar, use a sugar substitute like honey or maple syrup. For a different flavor, try using orange juice and zest instead of lemon. To make the batter, start by mixing the dry ingredients. In a medium bowl, whisk together: - 1 cup all-purpose flour - 1 tablespoon sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt Mix these until they blend well. In a large bowl, combine the wet ingredients. Stir together: - 1 cup ricotta cheese - 2 large eggs - 1/4 cup milk - 2 tablespoons lemon juice - Zest of 1 lemon Mix until smooth. Now, combine both mixtures. Gradually add the dry mix to the wet mix. Stir gently until just combined. It’s okay if the batter is a bit lumpy. Finally, fold in: - 1 cup fresh blueberries Be gentle when folding to keep the blueberries whole. Heat your non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for about 3-4 minutes. You will see bubbles form on the surface, and the edges will look set. This shows they are ready to flip. Carefully flip the pancakes using a spatula. Cook for another 2-3 minutes until they turn golden brown. If you need more butter or oil, add it before the next batch. Repeat this until you finish the batter. Flipping pancakes can be tricky. Here are some tips: Wait for bubbles and set edges before flipping. This helps keep the pancake whole. Use a thin spatula to gently lift the edge before flipping. For serving, stack two or three pancakes on a plate. Add extra blueberries on top for a pop of color. A dusting of powdered sugar makes it look fancy. Drizzle some maple syrup or honey for added sweetness. A sprig of mint gives a fresh touch. Enjoy your delicious lemon blueberry ricotta pancakes! To make your pancakes fluffy, focus on a few key steps. First, use fresh baking powder and baking soda. These ingredients help the pancakes rise well. Also, don’t overmix the batter. A few lumps are okay. Overmixing can make the pancakes tough. Add the ricotta cheese gently. It adds moisture and richness. When you fold in the blueberries, do it lightly. This keeps the berries whole and the batter airy. Lastly, let the batter rest for a few minutes. This helps the pancakes puff up even more. If you have leftover pancakes, store them properly. Place them in an airtight container. You can keep them in the fridge for up to three days. To reheat, pop them in the toaster or microwave for a quick warm-up. For longer storage, freeze them. Place parchment paper between each pancake. This prevents them from sticking together. They can last up to two months in the freezer. When ready to eat, just reheat them in the toaster or oven. These pancakes shine with fresh toppings. I love to serve them with extra blueberries on top. A dusting of powdered sugar adds a sweet touch. For a burst of flavor, drizzle pure maple syrup or honey. You can add a dollop of whipped cream for creaminess. A sprig of mint makes the plate look fancy. Try serving with a side of crispy bacon or sausage for a savory balance. Enjoying these pancakes with a cup of coffee or tea makes the meal even better. {{image_2}} You can make these pancakes gluten-free. Use a 1:1 gluten-free flour blend. This blend works as a great substitute. Be sure to check that your baking powder is also gluten-free. The pancakes will still be light and fluffy. You can change the fruit in these pancakes. Try diced strawberries, raspberries, or even peaches. Each fruit adds a unique taste. Just make sure the fruit is fresh. You can mix and match for fun flavors. Adding a mix of fruits can also surprise your taste buds. You can spice up the flavor in many ways. Adding cinnamon or nutmeg gives warmth. A splash of vanilla extract can add sweetness. You can also try lemon extract for a stronger lemon taste. These small changes can make your pancakes really special. Experimenting with flavors can lead to new favorites. You can keep leftover pancakes in the fridge. Place them in an airtight container. They stay fresh for up to three days. Make sure they cool down before storing. This prevents sogginess. If you want to save pancakes for later, freezing is a great option. Let the pancakes cool completely. Then, stack them with parchment paper between each one. Place the stack in a freezer bag. It can last up to two months in the freezer. To enjoy your pancakes again, you can reheat them easily. For the microwave, place one pancake on a plate. Heat for 20-30 seconds. If you use the oven, set it to 350°F. Place pancakes on a baking sheet for about 10 minutes. They will taste fresh and fluffy! Yes, you can use frozen blueberries in this recipe. The pancakes will still taste great. However, frozen blueberries may bleed into the batter and change the color. To prevent this, toss the frozen blueberries in a bit of flour before adding them to the batter. This will help keep them from breaking apart too much. You can tell pancakes are done when bubbles form on the top. The edges will also start to look set. When you flip them, the bottom should be golden brown. Cook for about 2-3 more minutes after flipping. Keep an eye on them; you want them fluffy and not overcooked. These pancakes are wonderful on their own, but you can add a few toppings. Try maple syrup for sweetness. A dusting of powdered sugar gives a nice touch. Fresh blueberries on top add color and flavor. You can also serve them with yogurt or whipped cream for extra creaminess. This blog post covered everything you need for great pancakes. We discussed the key ingredients and their quality tips. I shared steps for making the batter, cooking, and serving. You learned ways to perfect fluffiness and store leftovers. We explored fun variations, like gluten-free options and added fruits. Lastly, I answered common questions about pancakes. Remember, making great pancakes is all about using good ingredients and following steps. Enjoy every bite!

Lemon Blueberry Ricotta Pancakes

Indulge in the delightful taste of Lemon Blueberry Ricotta Pancakes! These fluffy pancakes are easy to make and bursting with flavor from fresh blueberries and zesty lemon. Perfect for breakfast or brunch, this recipe combines simple ingredients for a mouthwatering treat. Discover how to whip up these delicious pancakes in just 25 minutes. Click to explore the full recipe and impress your family and friends with this sweet and tangy dish!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup ricotta cheese

2 large eggs

1/4 cup milk

2 tablespoons lemon juice

Zest of 1 lemon

1 cup fresh blueberries (plus extra for garnish)

Butter or oil for cooking

Instructions
 

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

    In another large bowl, mix the ricotta cheese, eggs, milk, lemon juice, and lemon zest until smooth.

      Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing; it’s okay if the batter is a bit lumpy.

        Fold in the fresh blueberries, careful not to break them apart.

          Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to coat the surface.

            Pour 1/4 cup of the pancake batter onto the griddle for each pancake. Cook for about 3-4 minutes or until bubbles form on the surface and the edges begin to look set.

              Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.

                Repeat with the remaining batter, adding more butter or oil as needed.

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

                    - Presentation Tips: Stack two or three pancakes on a plate, and garnish with additional blueberries, a dusting of powdered sugar, and a drizzle of maple syrup or honey. A sprig of mint adds a nice touch!