Blueberry Lemon Ricotta Pancakes! Make these easy blueberry pancakes with ricotta. Ricotta hotcakes are super fluffy pancakes. Best pancakes from scratch! #lemonricottapancakes #bestblueberrypancakes www.savoryexperiments.com

Blueberry Lemon Ricotta Pancakes

Course: Breakfast
Cuisine: American
Keyword: ricotta pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 pancakes
Calories: 253kcal
Author: Jessica Formicola
Blueberry Lemon Ricotta Pancakes are easy blueberry pancakes made with creamy ricotta cheese. Ricotta hotcakes are a super fluffy pancake recipe. The best pancakes from scratch!
Print Recipe

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 1/2 cups ricotta cheese
  • 1 egg
  • 1 1/2 cups milk
  • 2 tablespoons vanilla
  • 1 teaspoon lemon zest
  • Juice of 1 lemon
  • 1 1/2 cups blueberries fresh or frozen and thawed
  • Cooking spray or butter for griddle
  • Homemade Blueberry Syrup

Instructions

  • Whisk all dry ingredients, flour, baking powder, baking soda, salt and sugar, in a medium mixing bowl.
  • In a separate medium mixing bowl, whisk wet ingredients, ricotta cheese, milk, egg, vanilla, lemon zest and lemon juice.
  • Combine dry ingredients to wet ingredients, whisking until just moistened and combined. Do not over mix.
  • Gently, fold in blueberries.
  • Heat griddle to 350 degrees or a large skillet to medium-high heat. Grease with butter or cooking spray.
  • Measure out approximately 1/2 cup of batter for each pancake. Or make them however large or small you want. Cook 2-3 minutes or until bottoms are brown and tops begin to bubble. Flip and repeat, being careful not to overcook.
  • Remove and, if desired, place into a warm oven until the remainder are finished. Continue with remaining pancake batter.
  • Serve hot with Homemade Blueberry Syrup.
  • If you've tried this recipe, come back and let us know how it was! 

Notes

Pro Tip: Separating the eggs, mixing in a frothy egg white and then the yolk can make your pancakes fluffier! 

Nutrition

Calories: 253kcal | Carbohydrates: 33g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 342mg | Potassium: 269mg | Fiber: 1g | Sugar: 7g | Vitamin A: 295IU | Vitamin C: 3.1mg | Calcium: 197mg | Iron: 1.8mg