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Blueberry Lemon Ricotta Pancakes

Use up the leftover ricotta cheese in your fridge and make a fluffy stack of pancakes for brunch.
Prep Time5 mins
Cook Time15 mins
Resting Time10 mins
Total Time30 mins
Course: Breakfast, Brunch
Keyword: lemon blueberry ricotta pancakes, pancakes, ricotta pancakes
Servings: 10 pancakes

Equipment

  • Griddle or a flat pan

Ingredients

  • 1 cup milk or buttermilk
  • 1/2 cup ricotta cheese
  • 1 egg
  • 2 Tbsp melted butter plus extra for the pan
  • 1/2 tsp vanilla extract
  • 1 1/2 Tbsp lemon juice
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1 Tbsp sugar
  • 1 cup blueberries

Instructions

  • Mix together the milk/buttermilk, ricotta cheese, egg, butter, vanilla extract, and lemon juice in a large mixing bowl, until everything has evenly been mixed in.
  • Sprinkle in the flour, baking powder, sugar, and 1/2 cup of the blueberries. Mix together with a spatula until everything is just combined—about 30 seconds. Do not overmix, leave the lumps!
  • Let the batter sit for 10 minutes while you heat up the griddle or flat pan (medium to medium-low heat).
  • Spread some butter onto the griddle, then pour 1/4 cup of the batter down for each pancake.
  • Wait for the pancake to bubble on top before flipping it over, it should cook for about 2 to 3 minutes. Continue to cook the pancakes until you've finished the batter.
  • Serve with butter, maple syrup, and the other 1/2 cup of blueberries. As well as any other desired toppings.

Notes

For this recipe I like to use buttermilk, mostly because it's an easy way to use it up if I have it in my fridge.