Blueberry Lemon Ricotta Pancakes

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.

Course Breakfast

Cuisine American Classic, Italian

Prep Time 10

Cook Time 20

Resting Time 10

Total Time 40

Servings 4" Pancakes

Calories 256kcal

Author Diana Reis

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

Diana's Tips for Success

Once the 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 the blueberries after resting the batter.

Fold the blueberries in gently so that you don’t knock out the air and overmix.

Cook these 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.

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.

Nutrition