Viral Blueberry Lemon Ricotta Pancakes
This Viral Blueberry Lemon Ricotta Pancakes recipe is bursting with fresh blueberries, zesty lemon, and creamy ricotta for a bright, fluffy breakfast treat!
Equipment
- Large Mixing Bowl
- Whisk
- Non-stick Skillet
- Spatula
Ingredients
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1 lemon zest of 1 lemon
- 1/4 cup lemon juice
- 1 cup fresh blueberries
- Turkey bacon optional, for serving
- Maple syrup for serving
Instructions
Prepare the Dry Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt to evenly distribute the leavening agents.
Mix the Wet Ingredients
- In a separate bowl, combine the ricotta cheese, milk, eggs, lemon zest, and lemon juice. Whisk until smooth and creamy.
Combine Wet and Dry Mixtures
- Gently fold the wet ingredients into the dry ingredients, being careful not to overmix; a few lumps are fine to keep pancakes light and fluffy.
Fold in the Blueberries
- Carefully fold in the fresh blueberries to add bursts of sweetness and moisture.
Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter per pancake. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden and cooked through.
Serve
- Serve warm, drizzled with maple syrup and optionally alongside turkey bacon for a satisfying breakfast.
Notes
- Allow the batter to rest for 5-10 minutes before cooking to activate the baking powder for fluffier pancakes.
- Use fresh blueberries to avoid color bleeding and watery batter.
- Store leftover pancakes in the refrigerator up to 3 days or freeze for up to 2 months; reheat in toaster or oven for best texture.