Ingredients
Scale
- 1 cup all-purpose flour (can substitute with whole wheat flour for a nuttier flavor)
- 1 tablespoon granulated sugar (feel free to reduce to 2 teaspoons if you prefer less sweet)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup whole milk (or any milk alternative like almond or oat milk)
- 1 cup ricotta cheese (full-fat gives best texture; part-skim works too)
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon (about 1 tablespoon)
- 1 tablespoon fresh lemon juice
- 1 cup fresh blueberries (frozen can be used but do not thaw to prevent color bleed)
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This dry mix is your foundation, so take a moment to enjoy the simple process—reminds me of watching my dad carefully measure spices when I was little.
- In a separate bowl, combine the ricotta cheese, milk, eggs, vanilla extract, lemon zest, and lemon juice. Whisk these wet ingredients until smooth and creamy. The ricotta adds a lovely richness that’s different from your usual pancake batter.
- Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula. Don’t overmix—some lumps are totally fine. This is a messy, imperfect process, just like many of my kitchen experiments.
- Carefully fold in the blueberries, trying not to break them up too much. This step always makes me smile because the kids love dropping blueberries into the batter and giving it a gentle stir.
- Heat a non-stick skillet or griddle over medium heat and add a small pat of butter or a drizzle of oil. Once the butter is melted and bubbling, scoop about 1/4 cup of batter per pancake onto the skillet.
- Cook for about 3-4 minutes on the first side, or until bubbles start to appear on the surface and the edges look set. Flip carefully and cook for another 2-3 minutes until golden and cooked through. If your skillet runs hot, lower the heat slightly—slow and steady wins the race here.
- Serve warm with your favorite toppings, which I’ll dive into next. These pancakes don’t wait around, so get ready to enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Blueberry Lemon Ricotta Pancakes, recipe, cooking, food
