Amazing Blueberry Lemon Ricotta Pancakes: 3 Secrets Recipe
Introduction
These Amazing Blueberry Lemon Ricotta Pancakes bring a bright twist to a breakfast classic. Fluffy and moist with bursts of fresh blueberries and a hint of lemon zest, they are perfect for a weekend brunch or special morning treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup ricotta cheese
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter, plus more for cooking
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions
- Step 1: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Step 2: In a separate bowl, whisk together the ricotta cheese, milk, eggs, melted butter, and vanilla extract until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix to keep the pancakes tender.
- Step 4: Gently fold in the lemon zest and fresh blueberries.
- Step 5: Heat a lightly greased griddle or frying pan over medium heat.
- Step 6: Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Step 7: Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Step 8: Serve warm with your favorite toppings, such as maple syrup, extra blueberries, or a dusting of powdered sugar.
Tips & Variations
- For a dairy-free option, substitute ricotta cheese and milk with almond or coconut-based alternatives, adjusting the amount for similar consistency.
- Try adding a handful of chopped nuts, like pecans or walnuts, for extra texture and flavor.
- To enhance the lemon flavor, add a teaspoon of fresh lemon juice along with the zest.
- Use frozen blueberries if fresh are not available, but add them gently to avoid turning the batter blue.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or warm in a skillet over low heat until heated through. You can also freeze pancakes by layering them with parchment paper in a zip-top bag; freeze for up to 2 months and reheat from frozen.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the batter ahead of time?
Yes, you can prepare the batter the night before, but hold off on adding the blueberries and lemon zest until just before cooking to keep them fresh.
What if I don’t have ricotta cheese?
You can substitute ricotta with cottage cheese blended until smooth or use an equal amount of Greek yogurt for a similar creamy texture.
PrintAmazing Blueberry Lemon Ricotta Pancakes: 3 Secrets Recipe
These Amazing Blueberry Lemon Ricotta Pancakes combine the creamy richness of ricotta cheese with the bright zest of lemon and bursts of fresh blueberries. Fluffy and tender, these pancakes are the perfect indulgent breakfast treat, featuring a subtle sweetness balanced by the tangy citrus and juicy berries.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings (about 16 pancakes) 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
Wet Ingredients
- 1 cup ricotta cheese
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter, plus more for cooking
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until evenly combined to ensure a uniform distribution of leavening agents and flavor.
- Combine Wet Ingredients: In a separate bowl, whisk together the ricotta cheese, milk, eggs, melted butter, and vanilla extract until the mixture is smooth and creamy, creating a rich batter base.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix to keep the pancakes light and fluffy with some texture.
- Add Flavor and Fruit: Gently fold the lemon zest and fresh blueberries into the batter, distributing them evenly without breaking the berries.
- Preheat Cooking Surface: Heat a lightly greased griddle or frying pan over medium heat to ensure an even cooking temperature for golden pancakes.
- Cook Pancakes: Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes on one side until bubbles form and edges look set.
- Flip and Finish Cooking: Carefully flip the pancakes and cook for an additional 2 to 3 minutes or until the other side is golden brown and the pancakes are cooked through.
- Serve Warm: Remove from the griddle and serve the pancakes warm with your favorite toppings such as maple syrup, extra berries, or whipped cream.
Notes
- Do not overmix the batter to avoid tough pancakes; it is okay if the batter is slightly lumpy.
- Use fresh blueberries for best flavor and texture; frozen blueberries can be used but may bleed color into the batter.
- If you want fluffier pancakes, let the batter rest for 5-10 minutes before cooking to allow the baking powder to activate fully.
- Adjust the heat of the griddle if pancakes are browning too quickly to prevent burning inside out.
- For a dairy-free option, substitute ricotta with a plant-based alternative and use non-dairy milk.
Keywords: blueberry, lemon, ricotta, pancakes, breakfast, fluffy pancakes, citrus, fresh berries
