Blueberry Lemon Ricotta Pancakes

Name: Blueberry Lemon Ricotta Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
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

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Blueberry Ricotta Pancakes are the perfect from scratch breakfast recipe. Ricotta makes these fluffy pancakes extra rich and filling. The richness is balanced with luscious blueberries and bright lemon zest.

stack of blueberry ricotta pancakes with coffee and juice

My husband and daughters are all about breakfast, and these ricotta blueberry pancakes are a Saturday morning favorite in our house. They are easy, kid friendly, and extra fluffy.

Make this recipe!

From scratch pancakes are better than any box mix and just as easy.

Ricotta cheese makes these fluffy pancakes amazingly moist and flavorful. They are more than just a conveyance for syrup.

The blueberries act like little eruptions of flavor.

These are family friendly, but also sophisticated enough for a fun adults only brunch.

Try these family friendly Breakfast Recipes: Oatmeal Breakfast Cookies and Chopped Almond Banana Bread

Ingredients

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.

Instructions

Step 1

Measure and pour flour, sugar, melted butter, eggs, ricotta, baking powder, baking soda, lemon zest, and milk into a large mixing bowl and mix.
Let the ricotta pancake batter rest for 10 minutes.

pancake batter in glass bowl, blueberries on the side

Step 2

Wash and dry the blueberries and gently fold into the batter.

pancake batter with blueberries mixed in

Step 3

Heat a large pan on medium heat. Once the pan is hot, turn the heat down to medium/low. Add a pat of butter to coat the bottom of the pan.
Use a ladle to pour four ounces or a half cup of batter into the center of the pan. Let the pancake cook until the bottom is brown and there are air bubbles forming on the top of the blueberry ricotta pancake that leave little holes (about 3 minutes).

Step 4

Flip the pancake over and let it cook slowly until the bottom is brown and it is fully cooked in the center.

FAQs

Why does the first pancake always come out bad?

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.

What temperature do you cook pancakes on an electric griddle?

375° is the perfect temperature for cooking pancakes and the electric griddle holds nice, even heat.

Expert Tips

Once the ricotta pancake batter is mixed, let it sit for at least 10 minutes. The batter will go from perfectly smooth to slightly aerated with little bubbles throughout. This is how you get extra fluffy pancakes.

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.

Try these great recipes from Delicious by Design

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