Blueberry Lemon Ricotta Pancakes

stack of pancakes on white plate with cup of coffee and glass of orange juice

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 6" Pancakes

Calories 256kcal

Author Diana Reis

Equipment

Skillet or 10 Inch Frying Pan

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

In a large bowl, whisk flour, sugar, melted butter, eggs, ricotta, baking powder, baking soda, lemon zest, and milk together.
Let pancake batter stand for 10 minutes.
Wash and dry blueberries and gently fold them into the batter.
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 pancake that leave little holes (about 3 minutes).
Flip the pancake over and let it cook slowly until the bottom is brown and the batter is fully cooked in the center.

Notes

Let the mixed batter rest 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 over mix.
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.

Nutrition