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Fluffy Lemon Blueberry Ricotta Pancakes

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These fluffy lemon blueberry ricotta pancakes combine tangy lemon, sweet blueberries, and creamy ricotta for a moist, tender breakfast treat topped with a honey drizzle.

Ingredients

Scale
  • 1 cup (240g) ricotta cheese
  • 3/4 cup (180ml) whole milk or dairy-free milk
  • 2 large eggs, room temperature
  • 1 cup (125g) all-purpose flour (can substitute almond flour for gluten-free)
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 cup (150g) fresh blueberries (frozen works too)
  • Honey, for drizzling
  • Butter or oil, for cooking

Instructions

  1. In a large bowl, whisk together ricotta cheese, milk, eggs, lemon juice, and lemon zest until smooth, about 2-3 minutes.
  2. In a separate bowl, sift together flour, sugar, baking powder, baking soda, and salt, mixing well for about 2 minutes.
  3. Gradually fold the dry ingredients into the wet ingredients with a spatula just until combined; batter should be slightly lumpy.
  4. Gently fold in the blueberries, using a light hand to keep them intact.
  5. Heat a non-stick skillet or cast iron pan over medium heat and add a small amount of butter or oil; heat for about 2 minutes until hot but not smoking.
  6. Pour 1/4 cup batter per pancake onto the skillet. Cook 2-3 minutes until bubbles form and edges look set, then flip and cook another 1-2 minutes until golden and cooked through.
  7. Transfer cooked pancakes to a cooling rack set over a baking sheet to keep from steaming and getting soggy. Repeat with remaining batter, adding more butter/oil as needed.
  8. Stack pancakes, drizzle generously with honey, and serve immediately. Optionally, garnish with extra lemon zest or blueberries.

Notes

Use room temperature eggs and milk for better batter consistency. Don’t overmix the batter to keep pancakes tender and fluffy. If batter is too thick, add a splash more milk. Adjust skillet heat to medium to avoid burning or undercooking. Frozen blueberries can be added directly without thawing. Store leftovers in an airtight container in the fridge for up to 2 days and reheat in toaster or oven at 350°F for 5-7 minutes.

Nutrition

Keywords: lemon blueberry pancakes, ricotta pancakes, fluffy pancakes, breakfast recipe, brunch, honey drizzle, easy pancakes

Find it online: https://blingbite.com/fluffy-lemon-blueberry-ricotta-pancakes-recipe-easy-perfect-breakfast-with-honey-drizzle/