Lemon Blueberry Ricotta Flapjacks (Printable Version)

Fluffy pancakes bursting with blueberries and lemon, enriched with creamy ricotta for a tender texture.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 3/4 cup ricotta cheese
07 - 1 cup whole milk
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted
10 - 1 teaspoon vanilla extract
11 - Zest of 1 lemon
12 - 2 tablespoons fresh lemon juice

→ Add-ins

13 - 1 cup fresh blueberries

→ For Cooking

14 - Butter or oil, for greasing the pan

# How-To Steps:

01 - Whisk together all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - Whisk ricotta, milk, eggs, melted butter, vanilla extract, lemon zest, and lemon juice in a separate bowl until smooth.
03 - Gently fold the wet mixture into the dry ingredients until just combined; batter should remain slightly lumpy to avoid toughness.
04 - Carefully fold fresh blueberries into the batter, ensuring even distribution without overmixing.
05 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour approximately 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and edges are set, about 2 to 3 minutes.
07 - Flip each pancake and cook for an additional 1 to 2 minutes until golden brown and cooked through.
08 - Repeat cooking with remaining batter, adding more butter or oil as needed. Serve warm with optional toppings such as extra blueberries, maple syrup, or powdered sugar.

# Helpful Tips:

01 -
  • The ricotta makes them impossibly fluffy and tender in a way regular pancakes never are.
  • Blueberries and lemon together taste like sunshine, and they come together in under 30 minutes.
  • You can make the batter while your coffee brews and have hot pancakes before you've finished your first cup.
02 -
  • Don't thaw frozen blueberries—they release too much juice and turn the batter purple, which sounds nice but tastes watery.
  • The lemon juice and zest are non-negotiable; without them, you lose the brightness that makes these special and they taste like any other fluffy pancake.
  • Ricotta varies in moisture from brand to brand, so if your batter seems too thick, thin it with a splash of milk rather than fighting it.
03 -
  • Medium heat is your friend here—too hot and the outside burns before the inside cooks through, too low and they take forever and taste slightly rubbery.
  • Let your ricotta and milk come to room temperature before mixing if you have time; cold ingredients mix less smoothly and affect the final texture.
  • The moment you see bubbles on the surface is your signal to flip, not a suggestion—that's how you catch them at their fluffiest.

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