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: 253 kcal
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!
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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

  1. Whisk all dry ingredients, flour, baking powder, baking soda, salt and sugar, in a medium mixing bowl.
  2. In a separate medium mixing bowl, whisk wet ingredients, ricotta cheese, milk, egg, vanilla, lemon zest and lemon juice.

  3. Combine dry ingredients to wet ingredients, whisking until just moistened and combined. Do not over mix.
  4. Gently, fold in blueberries.
  5. Heat griddle to 350 degrees or a large skillet to medium-high heat. Grease with butter or cooking spray.
  6. 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.

  7. Remove and, if desired, place into a warm oven until the remainder are finished. Continue with remaining pancake batter.
  8. Serve hot with Homemade Blueberry Syrup.
  9. If you've tried this recipe, come back and let us know how it was! 

Recipe Notes

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

Nutrition Facts
Blueberry Lemon Ricotta Pancakes
Amount Per Serving
Calories 253 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 28mg9%
Sodium 342mg15%
Potassium 269mg8%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 7g8%
Protein 10g20%
Vitamin A 295IU6%
Vitamin C 3.1mg4%
Calcium 197mg20%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.