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To make lemon blueberry ricotta pancakes, gather these main ingredients: - 1 cup ricotta cheese - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 2 teaspoons baking powder - ½ teaspoon baking soda - ¼ teaspoon sea salt - 1 cup buttermilk (or substitute with regular milk mixed with 1 tablespoon fresh lemon juice) - 2 large eggs - Zest of 1 lemon - 1 cup fresh blueberries (plus extra for serving) - Butter or neutral oil for cooking Each of these ingredients plays a key role. The ricotta cheese adds creaminess and richness. The flour provides structure. The sugar gives a touch of sweetness. Baking powder and baking soda help the pancakes rise. The buttermilk makes the pancakes tender. Eggs bind it all together. Lemon zest adds a bright flavor, and blueberries give a burst of freshness. You can customize your pancakes with optional ingredients. Consider adding: - Vanilla extract for extra flavor - Lemon juice for a tangy kick - Other berries like strawberries or raspberries If you don’t have ricotta, try cottage cheese or Greek yogurt. You can also use almond milk or oat milk as a dairy-free option. These substitutions keep the spirit of the pancakes while allowing you to use what you have on hand. Gather these tools to make the process easier: - Large mixing bowl - Whisk for blending - Sifter for dry ingredients - Spatula for folding - Non-stick skillet or griddle - Measuring cups and spoons Having the right tools makes cooking fun. A non-stick skillet ensures your pancakes cook evenly and don’t stick. A good spatula helps you flip them without breaking. These simple tools will help you create perfect pancakes every time. {{ingredient_image_2}} Start by getting a large mixing bowl. Add the ricotta cheese, buttermilk, and eggs. Use a whisk to mix these well. Make sure the mixture is smooth and combined. This step adds creaminess to your pancakes. In another bowl, sift together the flour, sugar, baking powder, baking soda, and sea salt. Mix them well with a spoon. This helps to evenly spread the leavening agents. It is key for fluffy pancakes. Next, slowly add the dry mix to the wet ricotta mixture. Use a spatula to gently fold them together. Be careful not to overmix. A lumpy batter gives you fluffier pancakes. Heat a non-stick skillet over medium heat. Add some butter or oil to the pan. Once hot, pour about ¼ cup of batter for each pancake. Cook until you see bubbles on top, about 3-4 minutes. Flip gently and cook for another 2-3 minutes until golden brown. Serve warm pancakes on a plate. Drizzle with maple syrup and add fresh blueberries on top. A light dusting of powdered sugar makes them look extra special. Enjoy this delightful breakfast with family or friends! To get fluffy pancakes, use fresh ingredients. Make sure your baking powder isn't expired. Mix your wet and dry ingredients separately first. When you blend them, stop mixing as soon as they come together. A few lumps in the batter are okay. This helps keep your pancakes light and airy. Use a non-stick skillet or griddle for easy flipping. Heat your skillet to medium before adding butter or oil. Make sure to coat the skillet well. If you notice sticking, add a bit more butter. Always check if the skillet is hot enough before pouring in the batter. A quick splash of water should sizzle if it's ready. For a burst of flavor, add more lemon zest or even a splash of vanilla extract. You can mix in other fruits like raspberries or strawberries. For an extra twist, sprinkle in some cinnamon or nutmeg. These flavors blend well with lemon and blueberries. Don't shy away from experimenting! Pro Tips Use Room Temperature Ingredients: For the best texture, ensure your ricotta cheese, eggs, and buttermilk are at room temperature before mixing. This helps create a smoother batter and fluffier pancakes. Don't Overmix the Batter: Gently fold the dry ingredients into the wet mixture until just combined. Overmixing can lead to dense pancakes, so a few lumps are perfectly fine! Adjust Heat as Needed: If your pancakes are browning too quickly, lower the heat slightly. Cooking them at medium to low heat allows them to cook through without burning the outside. Keep Pancakes Warm: If making a large batch, keep finished pancakes warm in a low oven (around 200°F/93°C) while you cook the rest. This ensures they stay warm and fluffy for serving. {{image_4}} You can make these pancakes gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Many blends work well in pancake recipes. Just check for ones with a good mix of starches and flours. This change keeps the flavor while making it safe for gluten-free diets. Want to mix it up? Try adding different flavors! For a lemon poppy seed twist, add 2 tablespoons of poppy seeds to the batter. This adds a nice crunch and a fun look. You can also experiment with other fruits like raspberries or strawberries. Each fruit brings a unique taste to the pancakes. Serving these pancakes can be a treat! Top them with fresh fruit like extra blueberries, bananas, or sliced peaches. A drizzle of honey or maple syrup enhances the flavor. You can add whipped cream or a sprinkle of nuts for extra texture. Each topping adds a new layer of delight. Store leftover pancakes in an airtight container. Make sure they cool completely first. You can keep them in the fridge for up to three days. If you want to enjoy them later, stack the pancakes with parchment paper in between. This helps prevent them from sticking together. To reheat pancakes, use a microwave or a skillet. In the microwave, heat for about 20-30 seconds. Check if they are warm enough. If using a skillet, heat on low for a few minutes until warm. Flip them halfway to heat both sides evenly. You can freeze pancakes for longer storage. Place the cooled pancakes in a single layer on a baking sheet. Freeze them for about an hour until they are firm. Then, stack them in a freezer-safe bag or container. They can last up to two months in the freezer. To enjoy them later, just reheat directly from the freezer. Yes, you can make the batter ahead. Store it in the fridge for up to 24 hours. Just mix it gently before cooking. This saves time on busy mornings. However, the batter may thicken. Add a splash of milk to loosen it up as needed. If you don't have ricotta, use cottage cheese or cream cheese. Blend them until smooth for a similar texture. Greek yogurt is another option. It adds creaminess but may change the taste slightly. Choose what you like best! To make these pancakes fluffier, don't overmix the batter. A few lumps are okay. This keeps air in. Also, make sure your baking powder is fresh. It helps the pancakes rise well. Yes, these pancakes are great for meal prep. You can cook them ahead of time and store them. Place them in an airtight container. When ready to eat, just reheat in the microwave or on a skillet. They taste just as good! In this blog post, I covered how to make lemon blueberry ricotta pancakes. We discussed key ingredients, tools needed, and step-by-step cooking instructions. I shared tips for perfect texture and ways to add extra flavor. You also learned about variations, storage information, and answers to common questions. These pancakes can delight breakfast lovers. Enjoy the cooking process. Have fun experimenting with flavors and toppings. Happy cooking!

Lemon Blueberry Ricotta Pancakes

Delicious pancakes made with ricotta cheese, fresh blueberries, and a hint of lemon zest.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup ricotta cheese
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon sea salt
  • 1 cup buttermilk (or substitute regular milk mixed with 1 tablespoon fresh lemon juice)
  • 2 large eggs
  • 1 unit Zest of 1 lemon
  • 1 cup fresh blueberries (plus extra for serving)
  • 1 unit Butter or neutral oil for cooking

Instructions
 

  • In a large mixing bowl, combine the ricotta cheese, buttermilk (or the milk-lemon juice mixture), and eggs. Use a whisk to blend these ingredients until the mixture is completely smooth and well combined.
  • In a separate bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and sea salt, mixing well to ensure even distribution of the leavening agents.
  • Gradually incorporate the dry ingredients into the wet ricotta mixture. Gently fold together using a spatula, taking care not to overmix; the batter should retain a slightly lumpy texture for fluffier pancakes.
  • Carefully fold in the lemon zest and fresh blueberries, ensuring they are evenly distributed throughout the batter without breaking the berries.
  • Preheat a non-stick skillet or griddle over medium heat. Add a small knob of butter or a drizzle of oil to lightly coat the surface.
  • Once the skillet is hot, pour approximately ¼ cup of batter for each pancake into the skillet. Cook until bubbles form on the surface and the edges appear set, about 3-4 minutes.
  • Flip the pancakes gently using a spatula and continue cooking for an additional 2-3 minutes, or until the pancakes achieve a lovely golden brown color.
  • Continue this process with the remaining batter, adding more butter or oil to the skillet as necessary to prevent sticking.
  • Serve the pancakes warm, drizzled with rich maple syrup, topped with extra fresh blueberries, and a light dusting of powdered sugar for a delightful finishing touch.

Notes

Serve warm with maple syrup and extra blueberries.
Keyword blueberry, breakfast, lemon, pancakes, ricotta