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Fluffy Lemon Ricotta Blueberry Pancakes Easy Homemade Recipe with Maple Drizzle

lemon ricotta blueberry pancakes - featured image
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Light and airy lemon ricotta blueberry pancakes with a fresh citrus zing and creamy texture, topped with a warm maple syrup drizzle. Perfect for a quick, delicious breakfast or brunch.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
  • 3/4 cup (190g) ricotta cheese
  • 1 large egg, room temperature
  • Zest of 1 large lemon
  • 1 teaspoon vanilla extract (optional)
  • 1 cup (150g) fresh blueberries
  • Pure maple syrup, warmed slightly (for drizzle)

Instructions

  1. Mix dry ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
  2. Combine wet ingredients: In a separate bowl, whisk together buttermilk, ricotta cheese, egg, lemon zest, and vanilla extract until smooth.
  3. Make the batter: Pour wet mixture into dry ingredients and gently fold together until just combined; small lumps are okay.
  4. Fold in blueberries carefully, adding frozen blueberries directly from the freezer if using.
  5. Heat a non-stick skillet or griddle over medium heat until water droplets dance and evaporate quickly.
  6. Lightly grease the pan with butter or oil. Pour 1/4 cup batter per pancake onto the skillet.
  7. Cook pancakes until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook the other side for 2-3 minutes until golden brown.
  8. Transfer cooked pancakes to a warm plate, loosely cover with foil, and repeat with remaining batter.
  9. Serve pancakes warm with maple syrup drizzled over the top.

Notes

Do not overmix the batter to keep pancakes light and fluffy. Use fresh leavening agents for best rise. If ricotta is watery, drain it briefly. Toss blueberries in a tablespoon of flour before folding in to prevent sinking. Keep cooked pancakes warm in a low oven (200°F) while cooking the rest. Avoid pressing pancakes with spatula to maintain airiness.

Nutrition

Keywords: lemon ricotta pancakes, blueberry pancakes, fluffy pancakes, breakfast recipe, brunch, maple syrup drizzle, easy pancakes

Find it online: https://hungermind.com/fluffy-lemon-ricotta-blueberry-pancakes-easy-homemade-recipe-with-maple-drizzle/