Who’s ready for a breakfast that feels like a warm hug? These Blueberry Lemon Ricotta Pancakes are my family’s go-to when we want something a little extra special but still super easy to whip up. The zingy lemon, juicy blueberries, and creamy ricotta combine to make pancakes that are fluffy, flavorful, and downright dreamy. ✨

What makes these pancakes stand out? It’s the ricotta cheese! It adds this incredible richness and keeps them moist and tender without feeling heavy. The bright lemon zest cuts through the richness, and the bursts of blueberries in every bite make them downright irresistible. Plus, the whole kitchen smells amazing while they’re cooking—it’s like sunshine on a plate! 🌞

Whether you’re making these for a cozy family breakfast, a brunch with friends, or even just a treat for yourself, they’re always a hit. Top them with a little maple syrup or powdered sugar, and you’ve got a breakfast that feels indulgent but isn’t too fussy.

These pancakes are perfect for lazy weekends, brunch with friends, or even a midweek treat when you need a pick-me-up. ☀️ They freeze beautifully, too—just pop extras in the freezer and reheat when the pancake craving strikes.

Blueberry Lemon Ricotta Pancakes

Description

Light, fluffy pancakes with the tang of lemon and bursts of fresh blueberries.

Ingredients

1 cup all-purpose flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Zest of 1 lemon 🍋
1 cup ricotta cheese 🧀
2/3 cup milk
2 large eggs 🥚
1 tsp vanilla extract
1 cup fresh blueberries 🫐 (plus extra for garnish)
Butter or oil for cooking 🧈

Instructions

Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
Combine the wet ingredients: In another bowl, stir together the ricotta, milk, eggs, and vanilla extract until smooth.
Bring it all together: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix—it’s okay if the batter is a little lumpy! Gently fold in the blueberries.
Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
Serve and enjoy: Stack your pancakes high and top with more fresh blueberries, a drizzle of maple syrup, or even a dusting of powdered sugar for a bit of flair!