When it comes to breakfast, few things hit the spot like a stack of fluffy, homemade pancakes. But if you're looking for something a little more special, these Lemon Ricotta Blueberry Pancakes are sure to elevate your morning.
Bursting with zesty lemon flavor, creamy ricotta, and juicy blueberries, these pancakes are a delightful balance of sweet and tangy that will have everyone at the table asking for seconds.
What makes these pancakes so special? It's the magic of ricotta. Ricotta cheese gives the pancakes a unique texture that's lighter and airier than traditional pancakes, while also adding a subtle richness. Paired with the brightness of fresh lemon juice and zest, and the natural sweetness of blueberries, this breakfast is a feast for your taste buds.
These delicious pancakes are perfect for a weekend brunch, special occasions, or just when you want to treat yourself to a little extra indulgence.
Try these family friendly Breakfast Recipes: Oatmeal Breakfast Cookies and Chopped Almond Banana Bread
Ingredients
- Whole Milk Ricotta Cheese- This adds moisture to the batter and is surprisingly light. It creates a silky batter that raises into a fluffy pancake.
- Lemon Zest- A little zest cuts through the sweet and adds nice aroma.
- Blueberries- Whole blueberries cook into a warm jam texture inside the pancakes and absolutely burst with flavor.
How to Make Them!
Step 1
- Place flour, baking powder, and baking soda in a large mixing bowl and whisk together dry ingredients.
- Then, add sugar, melted butter, eggs, ricotta, lemon zest, and milk
- Use a whisk to mix until the wet ingredients and dry ingredients are well combined and there are little to no lumps. Mix this batter by hand to avoid overmixing.
Step 2
- Let the pancake batter sit for 10 minutes. You should see air bubbles forming at the top of the bowl.
- Wash and dry blueberries. Then, fold them into the batter.
Step 3
- Heat a griddle on medium heat. Allow the griddle to get hot and then turn it down to medium-low.
- Spread a little bit of butter of the hot griddle and ladle 4 ounces or ½ cup of batter onto the large griddle.
- Allow to cook for 2-3 minutes on the first side. Bubbles will form at the top of the pancakes and indicate the pancake is ready to flip.
- Cook on the second side for 2-3 minutes more.
The pancakes will be a perfect golden brown, tender, and fluffy. Serve with real maple syrup, lemon curd, confectioners sugar, or whipped cream for an amazing breakfast treat.
FAQs
I think we tend to rush to get our pancakes cooked and the pan isn't hot enough when you cook the first pancake. You need to have a nice hot pan to have a brown crisp outside. Heat the pan on medium - medium/high then turn the heat down right before you add the first ladle of batter.
375° is the perfect temperature for cooking pancakes and the electric griddle holds nice, even heat.
Diana's Tips for Success
Top tip
Take the time to trim the skin. A nicely trimmed thigh will cook up with perfectly crisp skin all over.
Add your blueberries after the mixture rests. Fold the blueberries in gently so that you don't knock out the air and over mix.
Cook these ricotta blueberry pancakes slower than you would plain pancakes. The blueberries take a while to cook and if you rush these you can end up with raw batter around the berries.
Storage Reheating
You can either store the leftover batter or the leftover pancakes.
Store extra pancake batter in an airtight container in the refrigerator for up to 3 days.
Store leftover pancakes in an airtight container for up to 5 days. Reheat by placing in the microwave for 30 seconds.
Related Recipes
Did you make these Blueberry Lemon Ricotta Pancakes? Follow me on Intagram, post a photo and tag @deliciousbydesigntv. Leave a 5 star review!
📖 Recipe
Blueberry Lemon Ricotta Pancakes
Equipment
- Large Bowl
- Whisk
- Griddle
- Large Skillet
Ingredients
- 2 Cups All Purpose Flour
- 1 Cup Ricotta Cheese
- 1 ¼ Cups Milk
- 2 Eggs
- 3 Tablespoon Butter Melted
- 3 Tablespoons Sugar
- 1 Teaspoon Vanilla Extract
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 11/2 Cups Blueberries
- Zest of 1 Lemon
Instructions
- Place flour, baking powder, and baking soda in a large mixing bowl and whisk together dry ingredients.
- Then, add sugar, melted butter, eggs, ricotta, lemon zest, and milk.
- Use a whisk to mix until the wet ingredients and dry ingredients are well combined and there are little to no lumps. Mix this batter by hand to avoid overmixing.
- Let the pancake batter sit for 10 minutes. You should see air bubbles forming at the top of the bowl.
- Wash and dry blueberries. Then, fold them into the batter.
- Heat a griddle on medium heat. Allow the griddle to get hot and then turn it down to medium-low.
- Spread a little bit of butter of the hot griddle and ladle 4 ounces or ½ cup of batter onto the large griddle.
- Allow to cook for 2-3 minutes on the first side. Bubbles will form at the top of the pancakes and indicate the pancake is ready to flip.
- Cook on the second side for 2-3 minutes more. The pancakes will be a perfect golden brown, tender, and fluffy. Serve with real maple syrup, lemon curd, confectioners sugar, or whipped cream for an amazing breakfast treat.
Notes
- You can either store the leftover batter or the leftover pancakes.
- Store extra pancake batter in an airtight container in the refrigerator for up to 3 days.
- Store leftover pancakes in an airtight container for up to 5 days. Reheat by placing in the microwave for 30 seconds.
Nutrition
Never miss a new recipe from Delicious by Design! Sign-up below for weekly recipes directly in your inbox.
Michelle Cardella says
We tried it in the waffle iron and it was delicious 😋