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Ricotta cheese is the star of these pancakes. It gives them a soft texture and a rich taste. I use 1 cup of whole milk ricotta for the best results. This cheese helps the pancakes stay moist and fluffy. You can find ricotta at most grocery stores. If you want a lighter option, look for part-skim ricotta. Here are the other ingredients I use for these Lemon Blueberry Ricotta Pancakes: - 1 cup all-purpose flour - 2 large eggs - 1/2 cup milk - 1 tablespoon lemon zest - 2 tablespoons lemon juice - 2 tablespoons sugar - 1 tablespoon baking powder - 1/4 teaspoon salt - 1 cup fresh blueberries - Butter or oil for cooking Each of these ingredients plays an important role. The flour gives the pancakes structure. The eggs add richness and help the pancakes rise. The milk keeps the batter smooth. Lemon zest and juice add a bright flavor. Sugar balances the tartness and enhances sweetness. Baking powder makes the pancakes fluffy, while salt brings out all the flavors. Fresh blueberries add a burst of sweetness in every bite. Getting the measurements right is key. I recommend using a kitchen scale for accuracy, especially for flour. If you don’t have a scale, use the spoon and level method. Spoon flour into a measuring cup and level it with a knife. Avoid packing the flour down. This keeps the pancakes light and airy. For liquid ingredients, use a liquid measuring cup for precision. Remember, too much flour can lead to dense pancakes, while too much liquid makes them too thin. Stick to the measurements above for a perfect batch every time. {{ingredient_image_1}} Start by grabbing a large mixing bowl. Add 1 cup of ricotta cheese, 2 large eggs, and 1/2 cup of milk. Next, toss in 1 tablespoon of lemon zest and 2 tablespoons of lemon juice. Add 2 tablespoons of sugar for some sweetness. Whisk all these ingredients together until the mixture is smooth and creamy. This part is key for fluffy pancakes. The ricotta gives them a lovely texture. In a separate bowl, mix together 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1/4 teaspoon of salt. Stir these dry ingredients well. This step helps to evenly distribute the baking powder and salt. Once mixed, you will add these dry ingredients to your ricotta mixture. Do this gradually and stir gently. Be sure not to overmix; a few lumps are okay. Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until you see bubbles form on the surface, which takes about 2-3 minutes. Carefully flip the pancakes and cook for another 2-3 minutes until they turn golden brown. Repeat this with the rest of the batter, greasing the skillet as needed. Serve these pancakes warm, topped with extra blueberries and a drizzle of maple syrup if you like. To make fluffy pancakes, start with room-temperature ingredients. This helps create a better batter. Use fresh ricotta cheese; it adds a nice creaminess. When mixing, be gentle. Overmixing can lead to dense pancakes. Just stir until the dry and wet ingredients blend. The batter should have small lumps. Use a non-stick skillet or griddle for even cooking. Preheat it on medium heat. Grease it lightly with butter or oil. Pour about 1/4 cup of batter for each pancake. Watch for bubbles to form on the surface. This tells you it’s time to flip. Cook until both sides are golden brown. If you want a crisp edge, let them cook a bit longer. Serve pancakes warm for the best taste. Stack them high on a plate. Add fresh blueberries on top. For a sweet touch, drizzle maple syrup over them. A dusting of powdered sugar adds charm, too. You can also garnish with lemon slices for a bright look. Enjoy these pancakes with a cup of tea or coffee for a perfect breakfast! Pro Tips Use Room Temperature Ingredients: Ensure your ricotta cheese and eggs are at room temperature for a smoother batter and fluffier pancakes. Don’t Overmix: Gently fold the dry ingredients into the wet ingredients to maintain a light and airy texture. Overmixing can result in dense pancakes. Fresh Blueberries: For the best flavor and texture, use fresh blueberries instead of frozen. If using frozen, fold them in gently to avoid color bleeding. Keep Pancakes Warm: If making multiple batches, keep the pancakes warm in a low oven (about 200°F/93°C) until all are cooked and ready to serve. {{image_2}} You can easily change the fruit in these pancakes. Try strawberries, raspberries, or peaches. Each fruit gives a unique taste. For berries, use fresh if possible. If you use strawberries, slice them thin. Add about one cup of your chosen fruit to the batter. This will keep the pancakes fun and exciting. If you need gluten-free pancakes, use gluten-free flour. Many brands offer blends that work well. Just swap out the all-purpose flour in the recipe. You can also use almond flour or oat flour. These add different flavors and textures. Keep in mind that the pancakes might be denser, but they will still be tasty. For a vegan version, replace the ricotta cheese and eggs. Use silken tofu blended with a bit of lemon juice instead of ricotta. For eggs, use flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. Use plant-based milk for the liquid. These changes make the pancakes just as fluffy and delicious! You can store leftover pancakes in the fridge. Let them cool down first. Place them in an airtight container. They stay fresh for about three days. When you want to eat them, just take out what you need. To freeze the pancakes, stack them with parchment paper between each one. This method stops them from sticking together. Wrap the stack in plastic wrap and then place it in a freezer bag. They can last up to two months in the freezer. When you want to enjoy them, take out the desired amount. To reheat, you have a few options. You can use a microwave. Heat them for about 30 seconds to one minute. A toaster oven works well too. Just toast them until they are warm. If you prefer, you can also reheat them in a skillet for a few minutes on each side. This makes them crispy again. Yes, you can use frozen blueberries. They work well in pancakes. Just add them straight from the freezer. This saves time and makes cooking easy. However, frozen blueberries may make your batter a bit wetter. To counter this, you can add a tiny bit more flour. This keeps your pancakes fluffy and delicious. To make these pancakes healthier, try a few simple swaps. Use whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. You can also cut back on sugar. Try using a natural sweetener like honey or maple syrup. Another option is to add more fruit. Extra blueberries or even sliced bananas boost flavor and health. Serve these pancakes warm for the best taste. Stack them high on a plate. For a tasty touch, dust with powdered sugar. Add fresh blueberries and lemon slices on top. A drizzle of maple syrup makes them even better. You can also serve them with yogurt for extra creaminess. Try different toppings for variety! This blog post covered how to make delicious lemon blueberry ricotta pancakes. We talked about key ingredients, like ricotta cheese, and shared precise measurements for perfect pancakes. The step-by-step guide made cooking easy. You learned tips for fluffy textures and different serving ideas. We explored fun variations, including gluten-free and vegan options. Finally, we shared storage tips to keep your pancakes fresh. Enjoy making your own pancakes and experiment with flavors!

Lemon Blueberry Ricotta Pancakes

Deliciously fluffy pancakes made with ricotta cheese, fresh blueberries, and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup ricotta cheese
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 2 milk
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 4 teaspoon salt
  • 1 cup fresh blueberries
  • as needed butter or oil for cooking

Instructions
 

  • In a large mixing bowl, combine ricotta cheese, eggs, milk, lemon zest, lemon juice, and sugar. Whisk until smooth and creamy.
  • In a separate bowl, mix together the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the ricotta mixture, stirring gently until just combined. Be careful not to overmix.
  • Fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
  • Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  • Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes or until bubbles form on the surface.
  • Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side until golden brown.
  • Repeat with the remaining batter, greasing the skillet as necessary.
  • Serve warm with additional blueberries and a drizzle of maple syrup, if desired.

Notes

Stack pancakes on a plate, dust with powdered sugar, and garnish with fresh lemon slices and blueberries for an eye-catching presentation!
Keyword blueberry, breakfast, lemon, pancakes, ricotta