Go Back
- 1 cup ricotta cheese - 2 large eggs - 1 cup milk - 1 tablespoon lemon zest - 2 tablespoons lemon juice - 1 cup all-purpose flour - 2 tablespoons sugar - 1 tablespoon baking powder - ½ teaspoon salt - 1 cup fresh blueberries - Butter or oil for cooking For this recipe, using ricotta cheese is key. It makes the pancakes light and fluffy. If you don't have ricotta, you can use cottage cheese. Just blend it until smooth. Sour cream can also work as a substitute. It adds creaminess too. For the milk, any type is fine. Whole milk makes them richer. Almond or oat milk also works well for a dairy-free option. If you prefer less sugar, you can cut the sugar by half. The pancakes will still taste great. You can also use honey or maple syrup as a sweetener instead. Garnishing your pancakes can add extra flair. Here are some ideas: - A pat of butter on top - Additional fresh blueberries - A drizzle of maple syrup - A sprinkle of powdered sugar - Lemon slices for a fresh touch These garnishes can enhance the look and taste of your pancakes. They make each bite even more delicious! Start by taking a large mixing bowl. Add 1 cup of ricotta cheese, 2 large eggs, and 1 cup of milk. Then, zest one lemon and add 1 tablespoon of lemon zest. Squeeze in 2 tablespoons of lemon juice for a fresh kick. Use a whisk to mix everything together. You want it smooth and well blended. In another bowl, add 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt. Use a whisk to combine these dry ingredients well. This step is key for the pancakes to rise nicely. Now, gently fold the dry mix into the ricotta mixture. Be careful not to overmix; a few lumps are okay. Once mixed, fold in 1 cup of fresh blueberries. Heat a non-stick skillet over medium heat. Add a little butter or oil to grease it. Pour about ¼ cup of batter for each pancake. Cook for 3-4 minutes until bubbles appear and edges look set. Flip the pancakes and cook for another 2-3 minutes until golden brown. Repeat until all the batter is cooked. Serve warm with butter, extra blueberries, and maple syrup if you like! To make your pancakes fluffy, use fresh ricotta cheese. It adds moisture and lightness. Make sure to whisk the eggs well before adding them. This helps to incorporate air, which leads to fluffiness. When mixing the dry and wet ingredients, mix gently. Overmixing will make the pancakes dense. A few lumps are okay. Finally, let the batter sit for a few minutes. This allows the flour to hydrate and makes for a better texture. Flipping pancakes can be tricky. Wait until you see bubbles forming on the surface. This shows that the pancake is ready to flip. Use a thin spatula to slide under the pancake. Lift gently, and flip quickly. If the pancake sticks, it may need more cooking time. Cook the second side until it is golden brown. This usually takes about 2-3 minutes. If you have leftovers, let them cool first. Place pancakes in an airtight container. Store them in the fridge for up to three days. For longer storage, freeze the pancakes in a single layer. Once frozen, transfer them to a freezer bag. They can last up to three months in the freezer. When you're ready to eat, reheat pancakes in a toaster or microwave. This brings back their fluffy texture. {{image_2}} You can easily make these pancakes gluten-free. Just swap the all-purpose flour with a gluten-free blend. Look for blends that include xanthan gum. This will help your pancakes stay fluffy. Mix the gluten-free flour in the same way as regular flour. The taste and texture will still be delicious. If you want to mix things up, try using different berries. Strawberries or raspberries work great too. Just chop the strawberries into small pieces. For raspberries, you can just fold them in whole. Each berry adds a unique flavor and color to your pancakes. This keeps breakfast fun and fresh. Want to add some crunch? Try folding in nuts like walnuts or pecans. They add a nice texture and flavor. For a sweet twist, mix in chocolate chips. They melt and give a rich taste. You can use dark, milk, or white chocolate chips. This way, every pancake can be a little different. Enjoy experimenting with these fun and tasty variations! You can store leftover pancakes in the fridge. Place them in an airtight container. They will stay fresh for about 2 to 3 days. Make sure to let them cool before sealing. This helps prevent moisture from making them soggy. For longer storage, freeze your pancakes. Stack them with a piece of parchment paper in between each one. Place the stack in a freezer-safe bag or container. They can last up to 2 months in the freezer. Just label the bag with the date. This way, you can enjoy them later! To reheat pancakes, you can use the microwave or a skillet. For the microwave, place them on a plate and cover with a damp paper towel. Heat for 30 seconds or until warm. If you prefer a crispier pancake, use a skillet. Heat over medium heat for about 1 to 2 minutes on each side. Enjoy them warm and fluffy again! Yes, you can make these pancakes ahead of time. Just cook them and let them cool. Once cool, stack them with parchment paper between each pancake. Place the stack in a covered container in the fridge. You can keep them for up to three days. When you are ready to eat, warm them in a toaster or microwave. If you don’t have ricotta, you can use cottage cheese. Blend it smooth for a similar texture. You can also use cream cheese. Just soften it first and mix it well. Greek yogurt is another option, but it will change the flavor a bit. Watch for bubbles on the surface of the pancakes. When you see bubbles, it’s time to flip them. The edges will also look set. After flipping, let them cook until they are golden brown. You can test with a toothpick; it should come out clean when done. You learned how to make delicious Blueberry Lemon Ricotta Pancakes. We covered the right ingredients, how to measure, and possible substitutes. I shared tips for fluffy pancakes and storing leftovers. You can even explore variations like gluten-free options. Remember, making pancakes can be fun and easy. Experiment with flavors and enjoy your meals!

Blueberry Lemon Ricotta Pancakes

Indulge in fluffy Blueberry Lemon Ricotta Pancakes that will brighten your breakfast! Made with creamy ricotta, zesty lemon, and juicy blueberries, these pancakes are not only delicious but also easy to make. Perfect for a weekend treat or a special brunch. Don't miss out on this delightful recipe that promises to be a family favorite. Click through to explore the full recipe and elevate your pancake game today!
Print Recipe Pin Recipe

Ingredients
  

1 cup ricotta cheese

2 large eggs

1 cup milk

1 tablespoon lemon zest

2 tablespoons lemon juice

1 cup all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup fresh blueberries

Butter or oil for cooking

Instructions
 

In a mixing bowl, combine ricotta cheese, eggs, milk, lemon zest, and lemon juice. Whisk until smooth and well combined.

    In another bowl, whisk together flour, sugar, baking powder, and salt.

      Gently fold the dry ingredients into the ricotta mixture until just combined. Be careful not to overmix; a few lumps are fine.

        Gently fold in the fresh blueberries, preserving some for serving if desired.

          Preheat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil.

            Pour about ¼ cup of batter onto the skillet for each pancake. Cook for about 3-4 minutes or until bubbles form on the surface and the edges look set.

              Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.

                Continue the process until all the batter is used, adding more butter or oil as needed.

                  Serve warm, topped with a pat of butter, additional blueberries, and a drizzle of maple syrup or honey if desired.

                    Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4