Light and fluffy pancakes studded with juicy blueberries and bright lemon zest. Velvety ricotta keeps the crumb tender and slightly creamy in each bite. A warm maple drizzle adds gentle caramel sweetness and a glossy finish.
Perfect for leisurely weekend brunches, weekend guests, or a special weekday breakfast.
Ingredients
- All-purpose flour (1 cup / 120 g)
- Baking powder (1 1/2 teaspoons)
- Granulated sugar (2 tablespoons)
- Fine sea salt (1/4 teaspoon)
- Whole-milk ricotta (1 cup / 240 g)
- Milk (3/4 cup / 180 ml)
- Large egg (1)
- Fresh lemon zest (1 tablespoon, from 1 lemon)
- Pure vanilla extract (1 teaspoon)
- Fresh blueberries (1 cup / 150 g, plus extra for serving)
- Unsalted butter or neutral oil (2 tablespoons, for the pan)
- Maple syrup (for serving)
Instructions
- In a medium bowl whisk together the flour, baking powder, sugar, and salt until evenly combined.
- In a separate bowl combine the ricotta, milk, egg, lemon zest, and vanilla. Whisk until smooth and slightly foamy; small ricotta curds are fine.
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. The batter should be thick but pourable; avoid overmixing to keep pancakes tender.
- Fold in the blueberries gently, reserving a few to tuck onto the pancakes while cooking if desired.
- Heat a nonstick skillet or griddle over medium heat and add a small knob of butter or a teaspoon of oil. Wipe to coat evenly.
- For each pancake, spoon about 1/4 cup of batter onto the hot surface. If using reserved berries, press 1–2 on top of each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip carefully and cook the second side until golden and cooked through, another 1–2 minutes.
- Transfer cooked pancakes to a warm plate and keep loosely covered while you cook the remaining batter. Add more butter or oil to the pan as needed.
- Serve stacks of pancakes with a generous drizzle of warm maple syrup and extra blueberries. Add a pat of butter or a sprinkle of lemon zest if you like.
Tips or Variations
- For lighter pancakes, let the batter rest 10 minutes before cooking to hydrate the flour and relax gluten.
- Swap half the blueberries for chopped strawberries or use frozen berries (do not thaw) to prevent color bleeding.
- Add 2 tablespoons of finely ground oats or almond flour to the dry mix for a slightly nutty texture.
