Recipe: Blueberry Lemon Ricotta Pancakes

2026-03-17

# Recipe: Blueberry Lemon Ricotta Pancakes

- topic: cooking_with_recipe - meal: Breakfast - cuisine: American - difficulty: Medium - date: 2026-03-17 ## Serves / Time / Why it works Serves 4 | ~25 minutes | Ricotta keeps pancakes tender and moist; lemon brightens; quick batter, no rest needed. ## Ingredients - 1 cup all-purpose flour - 2 tbsp sugar - 1.5 tsp baking powder - 1/2 tsp baking soda - 1/2 tsp kosher salt - 3/4 cup milk - 3/4 cup whole-milk ricotta - 2 large eggs - 2 tbsp melted butter (plus more for pan) - Zest of 1 lemon; 1 tbsp lemon juice - 1 tsp vanilla extract - 1 cup fresh or frozen blueberries (if frozen, do not thaw) ## Method 1) In a bowl, whisk flour, sugar, baking powder, baking soda, salt. 2) In another bowl, whisk milk, ricotta, eggs, melted butter, lemon zest/juice, vanilla until smooth. 3) Pour wet into dry; stir gently until just combined (some small lumps ok). Fold in blueberries. 4) Heat nonstick skillet over medium; add a little butter. Spoon 1/4-cup portions; cook 2–3 minutes until bubbles form and edges set. Flip and cook 1–2 minutes more until golden. 5) Keep batches warm in low oven (200°F) and continue with remaining batter. ## Tips - If batter feels too thick, splash in 1–2 tbsp extra milk; too thin, dust a bit more flour. - Fold berries lightly to avoid streaking; for even distribution, drop a few onto each pancake on the pan. - Serve with maple syrup and extra lemon zest; great with a dollop of yogurt.

Meal plan · Pantry essentials