I love to make these Lemon Blueberry Ricotta Pancakes especially when I have some extra time at the weekends. This is an awesome brunch pancake recipe.
These lemon pancakes have a deliciously bright & sunny flavor, which is unquestionably thanks to fresh lemon juice and lemon zest. They’re extra fluffy with golden edges, and also taste delicious with summer berries or syrup.
Tips for great pancakes:
- Allow the ingredients to all be at room temperature first so everything mixes together evenly.
- You can place the egg in a bowl of lukewarm water for 5 minutes, and also microwave the milk on low power for 10-20 seconds. Or indeed just place them on the counter 10-15 minutes prior.
- For extra fluffy pancakes (which we surely all want!), be careful not to over mix/stir the batter. In pancakes, having a few lumps in the batter is (surprisingly) totally ok.
- I recommend greasing the frying pan or griddle with oil instead of butter. Oil has a higher boiling point, and is therefore less likely to burn your pancakes.
- If your pancakes seem to be burning but aren’t fully cooked on the inside, your burner is likely too hot.
So, ok guys! If you make these Pancakes, please leave a comment and indeed give this recipe a share! I love to hear from all of you, and I therefore always do my best to respond to your comments. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Because I like to look through and see your creations. Post to Instagram stories too so I can easily share with my fans!
Also, check out my homemade bloody mary.
It’s a great option if you are looking for other ideas for the perfect brunch, and, after all, who doesn’t love a great brunch?!
PrintLemon Blueberry Ricotta Pancakes
I love to make these Lemon Blueberry Ricotta Pancakes especially when I have some extra time at the weekends. This is an awesome brunch pancake recipe.
- Total Time: 20 minutes
- Yield: 12 pancakes
Ingredients
1–3/4 cups All-Purpose Flour
1 Tablespoon Baking Powder
1 Teaspoon Kosher Salt
1–1/2 cups buttermilk
2 Eggs
1 teaspoon Vanilla extract
2 Tablespoons Vegetable Oil
2 cups Fresh Ricotta Cheese
4 Tablespoons sugar
2 Tablespoons Lemon Zest (minced)
100g blueberries
2–1/2 teaspoons Vegetable Oil
Instructions
Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.
Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl.
Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk. Using a wire whisk, gently stir the ingredients together until evenly combined.
Add the flour mix into the bowl with the buttermilk and ricotta cheese. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.
Heat 1/4 tsp. of vegetable oil on a large non-stick pan. Using a ladle, pour the batter onto the the non-stick pan, forming one pancake that is 3-4” in diameter. Drop about 4-5 blueberries into the batter.
Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.
Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Brunch
- Cuisine: American