Go Back
- 1 cup ricotta cheese - 1 large egg - ½ cup milk - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 cup all-purpose flour - 2 tablespoons sugar - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup fresh blueberries - Butter or oil for cooking Ricotta cheese brings creaminess and moisture to the pancakes. It adds a rich flavor and light texture. The large egg binds the pancake mix together. It helps create a fluffy rise. Milk adds liquid to the mix. You can use whole or low-fat milk based on your taste. Lemon zest gives a bright, fresh flavor. The fresh lemon juice enhances the tanginess and balances the sweetness. All-purpose flour forms the base of the batter. Sugar adds sweetness, while baking powder and baking soda help the pancakes rise. Salt balances all flavors. Fresh blueberries add bursts of sweetness and color. For ricotta cheese, I suggest using Galbani or BelGioioso. For the best flavor, choose large eggs from local farms. I like using Horizon Organic milk for a creamy taste. For flour, King Arthur Flour is a trusted choice. For baking powder, Rumford offers great results. Choose fresh blueberries from Driscoll's or local farmers' markets for the best quality. 1. Start by grabbing a large mixing bowl. Add 1 cup of ricotta cheese, 1 large egg, and ½ cup of milk. 2. Zest one lemon and add it to the bowl. Then, squeeze in 2 tablespoons of fresh lemon juice. 3. Whisk all these ingredients until smooth. You want everything mixed well. 4. In a separate bowl, mix these dry ingredients: 1 cup of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. 5. Slowly add the dry mix to the ricotta mix. Gently fold them together. Don’t overmix it; some lumps are okay! 6. Finally, fold in 1 cup of fresh blueberries. Make sure they’re evenly mixed in. 1. Preheat a non-stick skillet or griddle on medium heat. Lightly grease it with butter or oil. 2. Pour ¼ cup of the pancake batter onto the skillet for each pancake. 3. Cook for about 2-3 minutes. You’ll see bubbles forming on the surface. The edges should look set. 4. Flip the pancakes carefully. Cook for another 2 minutes until they turn golden brown. 5. Keep the pancakes warm in a low oven while you finish cooking the rest. 1. Serve the pancakes warm. Drizzle them with maple syrup for sweetness. 2. Add a few extra blueberries on top for a fresh touch. 3. If you like, sprinkle a bit of powdered sugar over them for a nice finish. To make great blueberry lemon ricotta pancakes, follow these tips: - Use fresh ingredients: Always use fresh blueberries and lemon for the best flavor. - Don’t overmix: Mix the batter just until combined. A few lumps are fine. - Preheat your skillet: Make sure your skillet is hot before adding the batter. This helps create a nice golden color. Avoid these common mistakes for better pancakes: - Skipping the lemon zest: Lemon zest adds a bright flavor that makes pancakes special. - Using too much flour: This makes pancakes dense. Measure carefully. - Not greasing the skillet enough: A light grease helps pancakes cook evenly and prevents sticking. Here’s how to make your pancakes fluffy: - Separate wet and dry: Mix wet and dry ingredients in separate bowls first. - Add baking powder: This helps the pancakes rise. Use fresh baking powder for best results. - Let the batter rest: Allow the batter to sit for a few minutes. This helps it become lighter. With these tips and tricks, you can create fluffy, flavorful blueberry lemon ricotta pancakes every time. Happy cooking! {{image_2}} If you have dietary needs, you can still enjoy these pancakes. - Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour. - Dairy-Free: Substitute ricotta with a plant-based cheese. Almond or cashew cheese works well. - Egg-Free: Replace the egg with a flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. You can change the flavors in these pancakes easily. - Spices: Add a pinch of cinnamon or nutmeg for warmth. - Fruits: Swap blueberries with chopped strawberries or raspberries for a twist. - Zest: Try adding orange zest instead of lemon for a different citrus kick. How you serve these pancakes makes a big difference. - Toppings: Top with whipped cream, yogurt, or a dollop of ricotta. - Syrups: Maple syrup is great, but try honey or agave for a change. - Nuts: Add chopped nuts like walnuts or pecans for crunch. Feel free to mix and match these ideas to make the pancakes your own! To store leftover pancakes, let them cool first. Place them in a single layer on a plate. Cover the plate with plastic wrap or foil. This keeps them fresh. You can also stack them with parchment paper between each pancake. This method stops them from sticking together. To reheat pancakes, you can use a microwave or skillet. For the microwave, place pancakes on a plate. Heat them for 30 seconds at a time until warm. If using a skillet, add a little butter or oil. Heat on low for a few minutes, flipping once. This makes them warm and slightly crispy. These pancakes freeze well! Once they cool, stack them with parchment paper in between. Place the stack in a freezer bag. Squeeze out all the air before sealing. You can freeze them for up to two months. When ready to eat, thaw them overnight in the fridge. Reheat as mentioned above for the best taste. To make pancakes fluffy, use ricotta cheese in your batter. Ricotta adds moisture and air. Whisk your egg separately until it’s frothy. This adds extra lift. It helps to fold dry and wet ingredients gently. This keeps some lumps in the batter. Avoid overmixing. Fluffy pancakes need a light touch. Yes, you can use frozen blueberries. They work well in pancakes. Just note that they may change the color of the batter. Frozen blueberries can also add extra moisture. If you use them, do not thaw them first. Add them right from the freezer for best results. These pancakes last up to three days in the fridge. Store them in an airtight container. This keeps them fresh and tasty. When you're ready to eat, just reheat them. You can use a microwave or a skillet to warm them up. They taste great even after a few days! This blog post covered essential ingredients, preparation steps, and storage tips for pancakes. We explored the best brands and discussed how to avoid common mistakes. You learned ways to make fluffy pancakes and many tasty variations. Remember, perfect pancakes can be fun and easy to make. With these tips, you can create delicious pancakes for everyone. Enjoy your cooking, and have fun experimenting with flavors!

Blueberry Lemon Ricotta Pancakes

Indulge in the deliciousness of Blueberry Lemon Ricotta Pancakes! These fluffy pancakes combine creamy ricotta, fresh blueberries, and a zesty lemon twist for a breakfast treat that will brighten your day. Ready in just 30 minutes, this recipe is perfect for any morning. Click to explore the full recipe and bring these delightful pancakes to your table – your taste buds will thank you!
Print Recipe Pin Recipe

Ingredients
  

1 cup ricotta cheese

1 large egg

½ cup milk

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup fresh blueberries

Butter or oil for cooking

Instructions
 

In a large mixing bowl, combine the ricotta cheese, egg, milk, lemon zest, and lemon juice. Whisk until smooth and well blended.

    In a separate bowl, mix the all-purpose flour, sugar, baking powder, baking soda, and salt.

      Slowly add the dry ingredients to the ricotta mixture, folding them together gently until just combined. (Do not overmix; a few lumps are okay!)

        Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

          Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

            Pour ¼ cup of the pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles form on the surface and the edges start to look set.

              Flip the pancakes and cook for an additional 2 minutes until golden brown and cooked through. Keep warm in a low oven while you repeat the process with the remaining batter.

                Serve the pancakes warm with a drizzle of maple syrup, additional blueberries, and a sprinkle of powdered sugar if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings