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Fluffy Lemon Blueberry Ricotta Pancakes

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These fluffy lemon blueberry ricotta pancakes are a quick and easy homemade breakfast featuring creamy ricotta, fresh lemon zest, and juicy blueberries, topped with luscious whipped cream.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese
  • 1 cup (120g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg, at room temperature
  • ¾ cup (180ml) buttermilk (or whole milk with 1 tablespoon lemon juice as a substitute)
  • 1 teaspoon pure vanilla extract
  • Zest of 1 large lemon (about 1 tablespoon)
  • ½ cup (75g) fresh blueberries
  • For the whipped cream topping:
  • 1 cup (240ml) heavy cream, chilled
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Prep the Ingredients (5 minutes): Zest the lemon and set it aside. Rinse the blueberries and pat dry carefully to avoid bruising. Measure out your ricotta, flour, and liquids.
  2. Mix the Dry Ingredients (2 minutes): In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Combine Wet Ingredients (3 minutes): In a separate bowl, whisk the egg lightly, then add ricotta, buttermilk, vanilla extract, and lemon zest. Mix until smooth but don’t overbeat; a few small lumps are okay.
  4. Fold Wet into Dry (2 minutes): Pour the wet ingredients into the dry. Using a rubber spatula, gently fold to combine. Stop as soon as the flour disappears—overmixing makes tough pancakes.
  5. Add Blueberries (1 minute): Carefully fold in the blueberries to avoid breaking them.
  6. Heat the Pan (5 minutes): Place your skillet or griddle over medium heat and lightly grease it with butter or oil. Test by sprinkling a few drops of water; they should dance and evaporate.
  7. Cook Pancakes (10-15 minutes): Using a ¼ cup measuring cup, pour batter onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook another 2-3 minutes until golden and cooked through. Adjust heat if browning too fast.
  8. Make Whipped Cream (5 minutes): While pancakes cook, beat the heavy cream with powdered sugar and vanilla using an electric mixer or whisk until soft peaks form. Keep chilled until ready to serve.
  9. Serve Warm: Stack pancakes on plates, dollop with whipped cream, and add extra lemon zest or fresh blueberries if desired.

Notes

Do not overmix the batter to keep pancakes fluffy. Use medium heat to avoid burning. Toss blueberries in flour before folding to prevent sinking. Chill cream before whipping for best results. Keep cooked pancakes warm in a 200°F oven if needed.

Nutrition

Keywords: lemon blueberry pancakes, ricotta pancakes, fluffy pancakes, homemade breakfast, easy pancake recipe, whipped cream topping

Find it online: https://fuzzyforker.com/fluffy-lemon-blueberry-ricotta-pancakes-recipe-easy-homemade-breakfast/