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Get ready to indulge in a stack of pure breakfast bliss! These Lemon Blueberry Ricotta Pancakes are a heavenly combination of fluffy perfection, zesty lemon, creamy ricotta, and bursts of juicy blueberries, making them the ultimate treat to kick-start your day with a burst of sunshine. So grab your maple syrup and prepare to savor each delightful bite of these irresistible pancakes!
Easy Lemon Blueberry Ricotta Pancakes Recipe
Prepare to be swept off your feet by these Lemon Blueberry Ricotta Pancakes, a breakfast revelation that will make you weak in the knees. Imagine sinking your fork into a stack of heavenly light pancakes, each bite bursting with the vibrant flavors of zesty lemon, luscious ricotta, and juicy blueberries. It’s a symphony of textures, with the fluffiness of the pancakes harmonizing perfectly with the creamy ricotta and the delightful pops of sweetness from the blueberries.
These pancakes are a divine indulgence that will transport your taste buds to breakfast paradise. The combination of the tangy lemon zest and juice infuses the batter with a refreshing brightness, awakening your senses with every bite. The velvety ricotta cheese adds a luxurious creaminess, creating an unparalleled melt-in-your-mouth experience. And let’s not forget the juicy blueberries that burst with each forkful, releasing their natural sweetness and providing delightful pockets of fruity goodness.
Whether you’re treating yourself to a lazy weekend brunch or surprising loved ones with a breakfast feast, these Lemon Blueberry Ricotta Pancakes are the epitome of breakfast perfection. So, grab your apron, heat up that griddle, and let the aroma of these pancakes fill your kitchen. With every bite, you’ll be transported to breakfast bliss, feeling like a culinary superstar who has mastered the art of creating moments of pure joy with a simple stack of pancakes.
Why You’ll Love These Lemon Blueberry Ricotta Pancakes
- Scrumptious Lemon Blueberry! These thick and fluffy pancakes are bursting with fresh lemony blueberry deliciousness! And the ricotta cheese adds the perfect touch of creamy texture to the batter that will hook your taste buds!
- Quick and Easy! Homemade pancakes are ridiculously easy to make! With just a few pantry ingredients, ricotta cheese, lemons, and fresh blueberries you can whip this simple recipe together in just 30 minutes!
- Versatile Recipe! This is a crowd-pleasing dish that can be served for breakfast, brunch, or dessert! Topped with a scoop of creamy vanilla ice cream or a dollop of whipped cream these pancakes are super yummy.
- All-purpose flour: The main structure-building ingredient in the pancakes, providing a tender texture. You can substitute it with whole wheat flour for a nuttier flavor or gluten-free flour blend if you prefer a gluten-free option.
- Baking soda and baking powder: These leavening agents help the pancakes rise and become light and fluffy. It’s important to use both for optimal results. If you don’t have baking soda, you can increase the amount of baking powder slightly.
- Sugar: Adds sweetness to the pancakes, balancing the tanginess of the lemon and the tartness of the blueberries. You can adjust the amount of sugar based on your preference, or use alternative sweeteners like honey or maple syrup.
- Salt: Enhances the overall flavor and balances the sweetness. If desired, you can omit it, but a pinch of salt helps to bring out the other flavors.
- Vanilla extract: Infuses the pancakes with a warm and aromatic flavor. You can substitute it with almond extract or omit it if you prefer.
- Milk: Adds moisture to the batter and helps create a tender texture. You can use any type of milk you prefer, such as dairy milk, almond milk, or oat milk.
- Eggs: Provide structure and help bind the ingredients together. For an egg-free version, you can try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as a substitute.
- Ricotta cheese: The secret ingredient that brings a creamy and luscious texture to the pancakes. It adds richness and depth of flavor. If you don’t have ricotta cheese, you can substitute it with cottage cheese or Greek yogurt.
- Lemon zest and juice: Infuse the pancakes with bright and tangy citrus notes that complement the blueberries. They add a refreshing element to the flavor profile. If you don’t have fresh lemons, you can use bottled lemon juice and adjust the quantity to taste.
- Blueberries: These juicy bursts of sweetness add a delightful pop of flavor and texture to the pancakes. You can use fresh or frozen blueberries, or substitute them with other berries like raspberries or diced strawberries.
If you’ve never made homemade pancakes before then you are in for a real treat! They are not only delicious but really simple to make. This quick and easy 30-minute recipe requires no special skills.
To begin, you need to mix the dry ingredients in one bowl and the wet ingredients in another bowl before you combine everything. So first, whisk the flour, baking soda, baking powder, sugar, and salt together in a large mixing bowl.
Then in a smaller separate bowl, whisk together the vanilla extract, milk, eggs, ricotta cheese, lemon zest, and lemon juice.
Next, add the wet ingredients to the dry ingredients and gently mix everything together with a whisk until it’s well incorporated. Then carefully fold in the juicy blueberries to complete the batter.
Now, it’s time to cook some pancakes! To start, heat a large nonstick skillet over medium-high heat. Then grease the pan with a bit of nonstick cooking spray or butter. Now, pour half ladle portions of batter onto the hot skillet and let it cook for about 3 minutes or until the edges begin to firm up and bubbles start to form. Then flip the pancakes over and cook them on the other side for another 1 to 2 minutes. Now, repeat the process with the remaining batter.
When the lemon blueberry ricotta pancakes are ready, serve them immediately with some butter and maple syrup! And for a complete breakfast don’t forget to add a side of Air Fryer Bacon!
Frequently Asked Questions
Can I substitute the ricotta cheese with another ingredient?
If you don’t have ricotta cheese, you can use cottage cheese or Greek yogurt as a substitute. The texture and flavor will be slightly different, but they will still contribute a creamy element to the pancakes.
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work well in this recipe. You can add them directly to the batter without thawing. Keep in mind that they might release more liquid during cooking, potentially resulting in slightly softer pancakes.
Can I make these pancakes gluten-free?
Yes! You can use a gluten-free flour blend in place of all-purpose flour to make these pancakes gluten-free. Just ensure the blend contains a binder like xanthan gum, or follow a gluten-free pancake recipe for the best results.
Can I make the batter ahead of time?
Yes! You can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a quick stir before cooking the pancakes. If the batter thickens, you can add a splash of milk to adjust the consistency.
- Grease the pan well. Pancakes will stick to an ungreased pan. So be sure to grease the griddle between each batch. You can use butter, oil, or nonstick cooking spray to keep them from sticking.
- Stay near the pan. Once the pancakes begin to bubble and firm up around the edges you need to flip them. They cook in just a few minutes so don’t walk too far away from the griddle.
- Keep the pancakes warm. The pancakes need to be cooked in batches, yet you can keep them warm by putting them in an oven that has been preheated to 200°F (93°C) until you are ready to serve.
To store these Lemon Blueberry Ricotta Pancakes, allow them to cool completely, then place a sheet of parchment paper between each pancake to prevent sticking. Store them in an airtight container or zip-top bag in the refrigerator for up to 3-4 days, or in the freezer for up to 2 months. When ready to enjoy, reheat in the oven or toaster oven, microwave, or on a stovetop griddle until warmed through. Serve with your favorite toppings and savor the deliciousness anytime!
Once cooked, allow them to cool completely, then stack them with parchment paper between each pancake to prevent sticking. Place them in an airtight container or freezer bag and store in the freezer for up to 2 months. To reheat, simply toast them in a toaster or warm them in the oven.
Other Delicious Pancake Recipes To Try
- Sheet Pan Pancakes
- The Best Buttermilk Pancakes
- Japanese Pancakes
- Dutch Baby Pancake
- Healthy Whole Wheat and Oats Pumpkin Pancakes
- Blueberry Buttermilk Pancakes
- Jalapeno Popper Pancakes
- Pancake Muffins
- In a large bowl whisk together the flour, baking soda, baking powder, sugar and a pinch of salt. Set aside.
- In a smaller bowl whisk together the vanilla extract, milk, eggs, ricotta cheese, lemon zest and lemon juice.
- Add the wet ingredients to the flour mixture and gently whisk until well incorporated. Stir in the blueberries.
- Pour about half a ladle onto a medium hot griddle and cook for 3 minutes, until the edges start to firm up. Flip the pancakes and finish cooking for another 1 to 2 minutes on the other side. Repeat with remaining batter.
- Serve hot with maple syrup and butter.
- You can use any berries you like for this recipe. Blackberries, raspberries, strawberries, etc, or any combination.
- This recipe will yield about 18 small to medium pancakes. Nutritional information assumes 3 pancakes per serving and does not include maple syrup and butter.
- For extra fluffy pancakes, separate the egg yolks and whites. Beat the egg whites separately until stiff peaks form, then gently fold them into the batter just before cooking. This technique will add more airiness to the pancakes.
- To prevent the blueberries from sinking to the bottom of the pancakes, you can toss them in a little flour before adding them to the batter. This helps to distribute the blueberries more evenly throughout the pancakes.
- Use a non-stick griddle or pan to ensure the pancakes cook evenly and don’t stick. Preheat the cooking surface over medium heat before adding the batter.>
- Keep the cooked pancakes warm by placing them on a baking sheet in a low-temperature oven (around 200°F or 95°C) while you finish cooking the remaining pancakes. This ensures they stay hot and preserves their fluffy texture.
- Customize the toppings to your liking! In addition to maple syrup and butter, you can add a dollop of whipped cream, a sprinkle of powdered sugar, or additional fresh blueberries for an extra burst of flavor.
- Don’t overmix the batter. It’s okay if it’s a little lumpy. Overmixing can lead to tougher pancakes as gluten develops in the batter, resulting in a denser texture.
- Adjust the lemon zest and juice to your taste preferences. If you prefer a more pronounced lemon flavor, you can add more zest or squeeze in extra lemon juice. Remember to taste the batter as you go to achieve the desired balance.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.