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Fluffy Blueberry Lemon Ricotta Pancakes Easy Homemade Recipe with Maple Drizzle

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These fluffy blueberry lemon ricotta pancakes are tender and creamy with a bright lemon zing and bursts of juicy blueberries, finished with a sweet maple drizzle. Perfect for quick breakfasts or elegant weekend brunches.

Ingredients

Scale
  • 1 cup (240g) whole-milk ricotta cheese
  • 1 cup (150g) fresh blueberries, washed and drained
  • 1 cup (125g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • 2 tablespoons granulated sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) milk (whole or 2%)
  • Zest of 1 medium lemon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted (plus more for cooking)
  • Pure maple syrup, for drizzling
  • Pinch of salt

Instructions

  1. In a large bowl, whisk together flour, baking powder, sugar, and salt until evenly combined.
  2. In a separate bowl, beat eggs until frothy. Stir in ricotta cheese, milk, vanilla extract, lemon juice, and lemon zest until thick and creamy.
  3. Gently fold the wet ingredients into the dry ingredients just until combined; a few lumps are okay.
  4. Carefully fold in the blueberries, trying not to break them.
  5. Preheat a non-stick skillet or griddle over medium heat and melt 1 tablespoon butter, spreading it evenly.
  6. Pour about ¼ cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
  7. Flip carefully and cook the other side for another 2 minutes until golden brown. Adjust heat as needed.
  8. Transfer cooked pancakes to a warm plate and tent with foil while finishing the rest.
  9. Serve stacked with a generous drizzle of pure maple syrup and optional extra lemon zest or fresh blueberries.

Notes

Use room temperature eggs for better mixing. Avoid overmixing the batter to keep pancakes tender. Preheat skillet well and cook on medium heat to avoid burning. If batter is too thick, add a splash more milk. Flip pancakes only once when bubbles form and edges look set. Keep cooked pancakes warm in a 200°F oven or tented with foil. For dairy-free, substitute ricotta with thick coconut yogurt and milk with almond or oat milk. Frozen blueberries can be used if thawed and drained well.

Nutrition

Keywords: blueberry pancakes, lemon ricotta pancakes, fluffy pancakes, homemade pancakes, maple drizzle, breakfast recipe, brunch recipe

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