These Blueberry Lemon Ricotta Pancakes are super silky and creamy. They’re packed with plump blueberries and brightened up with fresh lemon zest!
Almost a year ago, after visiting an amazing breakfast place in Orange County, I recreated one of my favorites from the restaurant, these Blood Orange Ricotta Pancakes. The ricotta in the pancakes makes them soooo silky and creamy, and they seriously were the best thing ever.
For some reason, despite how amazing those pancakes were, I haven’t made them since! But the other day I got to thinking about them. And decided they needed to happen again.
I didn’t have any blood oranges (I get a ton every year from a family member with a tree, but this year they were early, maybe because of all the rain we got, and long gone), but I figured any citrus would work. So I decided to switch up the flavors a little bit, and since blueberry pancakes are such a classic, they were an obvious choice. And lemon and blueberries go together like peas and carrots, so I used lemon in place of the blood oranges.
The result was awesome. Perfectly fluffy, yet rich and creamy blueberry pancakes with a little extra brightness from the lemon juice and zest. These reminded me of a lemon dessert, but for breakfast. So yummy!
- 1 (15 oz) container ricotta cheese
- 2 tbsp sugar
- 2 eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ⅔ cup flour
- 1 tsp baking powder
- 1 cup blueberries, fresh or frozen
- In a large bowl, whisk together ricotta, sugar, eggs, lemon zest and juice.
- Add flour and baking powder and stir until well combined.
- Gently fold in blueberries.
- Heat a large skillet over medium-low heat. (If the skillet is not non-stick, add some butter to the pan.)
- Ladle batter into the skillet and cook pancakes until edges are beginning to crisp, about 5 minutes. Flip pancakes and cook an additional 3-4 minutes.
- Serve pancakes topped with butter, syrup or powdered sugar!