Best pancakes we’ve ever had! This buttery stack is full of juicy blueberries, creamy ricotta and luscious lemon. Easy to make ahead for quick weekend breakfasts. Hot off the griddle, these are heaven with your coffee!
I have a new Saturday morning tradition, and it’s called… Let’s try and feed everyone so they’re not hungry until dinnertime. Ha!
Breakfast is my favorite feast to cook on weekends. Since finding the time on Monday through Friday is a luxury I don’t have, that means weekends are extra special. Sitting around the table with everyone laughing, munching and storytelling is a scene I like to create often. On Saturdays before everyone’s awake? Time to take advantage of a little me time. After a slow cup of coffee, my jazzy music goes on, and I get to mixing up a morning treat for the fam.
These lemony, buttery pancakes were a cinch to make, and devoured in seconds! From the mouth of my non-pancake-lovin’ man: “These are the best, fluffiest pancakes I’ve EVER HAD!”
And so these got their name sake: FLUFFIEST. And you better believe it.
Ready to make your own Fluffiest Lemon Blueberry Ricotta Pancakes?
• In a large bowl, whisk flour, sugar, baking powder, and salt. Set aside.
• In a separate medium bowl, whisk egg, milk, ricotta cheese, butter, lemon zest, and vanilla.
• Stir wet mixture into dry mixture – the batter will be a little lumpy. Allow to rest and thicken for about 5 minutes. If you find it too thick, whisk in a little more milk.
• Set a large griddle to medium low heat. Add vegetable oil or melted butter to the pan. Spoon pancake batter onto the hot griddle. Top with blueberries. Cook for 2-3 minutes on each side (you will see bubbles form and pop – this is when you flip).
• Transfer to a platter and place in an oven warmed to 200 degree F, while cooking the remaining pancakes.
• Serve warm and top with additional blueberries, butter and maple syrup, if desired.
Keep reading for full ingredient list + recipe, below
Looking for more perfect, easy pancake recipes? Try these!
• Fluffy Pumpkin Spice Pancakes
• Whole Wheat Peanut Butter-Banana Pancakes
• Fluffy Chocolate Banana Pancakes
I’ve been cooking these IHOP copycat pancakes for years – a major family favorite! But, these ricotta pancakes completely blew our minds. This scrumptious stack is perfectly sweet, moist, fluffy, and melt-in-your-mouth good with butter and extra blueberries. Drizzle with pure maple syrup or sprinkle with powdered sugar, for a super delicious finish.
If you only need a few pancakes, feel free to halve this recipe! Or, you can cook the whole stack and freeze for later. This is easy to do by placing layers of waxed paper or parchment paper between the cooked pancakes, then freezing in a resealable bag or container. They’ll keep for a month. Microwave one at a time to reheat.
If you’re cooking for a crowd, you can easily double this recipe, too. Short on time? Make the batter ahead, cover and refrigerate, and then it’s ready to pour by morning! Thin it out with a lil’ water or milk, if it thickens too much.
I hope you enjoy this family-pleasing pancake recipe. It was a winner here!
Go ahead and drop a comment and star rating below, if you make these!
Fluffiest Blueberry Lemon Ricotta Pancakes
- 1-1/2 cups flour
- 3 Tablespoons sugar
- 3 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 large egg
- 1-3/4 cups milk
- 1/2 cup ricotta cheese
- 2 Tablespoons butter, melted
- Zest of 1 lemon
- 1/2 teaspoon vanilla extract
- 1 cup blueberries, (fresh or frozen)
- Vegetable oil or melted butter
For serving, optional:
- Additional fresh blueberries
- Maple syrup
- In a large bowl, whisk flour, sugar, baking powder, and salt. Set aside.
- In a separate medium bowl, whisk egg, milk, ricotta cheese, butter, lemon zest, and vanilla.
- Stir wet mixture into dry mixture - the batter will be a little lumpy. Allow to rest and thicken for about 5 minutes. If you find it too thick, whisk in a little more milk.
- Set a large griddle to medium low heat. Add vegetable oil or melted butter to the pan. Spoon pancake batter onto the hot griddle. Top with blueberries. Cook for 2-3 minutes on each side (you will see bubbles form and pop - this is when you flip).
- Transfer to a platter and place in an oven warmed to 200 degree F, while cooking the remaining pancakes.
- Serve warm and top with additional blueberries, butter and maple syrup, if desired.
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Wish I could post an image. I made these for Sunday breakfast and made the entire batch so that I could freeze the rest. There are quite a bit of ingredients, and this is more involved than I normally like for pancakes, but they are so worth it.
I have never purchased ricotta cheese before, but did for this recipe. I followed the instruction exactly without substitutions. They turned out fluffy, delicious, moist. They also needed very little syrup.
This is a keeper. Thank you for posting.
Thank you for your lovely comment, Patrice! I’m so glad you enjoyed this recipe.
I like the Ricotta in the pancake – keeps them nice and fluffy. I just dump the blueberries into the batter and with lemon zest it makes them nice and brightly flavoured. :))
These pancakes are mouthwatering!!