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Lemon Blueberry Ricotta Pancakes

Ultra fluffy pancakes made with ricotta cheese, fresh blueberries, and bright lemon zest for a café-style brunch experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 plates
Course: Breakfast & Brunch
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp sugar
  • 3/4 cup ricotta cheese
  • 1 cup milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • lemon zest 1 lemon
  • 2 tbsp melted butter
Add-ins
  • 1 cup fresh blueberries
Toppings
  • maple syrup
  • powdered sugar

Equipment

  • mixing bowl
  • Non-stick pan
  • whisk

Method
 

  1. Mix dry ingredients in one bowl and wet ingredients in another until smooth.
  2. Combine wet and dry mixtures gently, then fold in blueberries.
  3. Cook pancakes on medium heat until golden brown on both sides, then serve with toppings.

Notes

Do not overmix batter to keep pancakes fluffy. Let batter rest for 5 minutes before cooking.