Brown Butter Blueberry Ricotta Pancakes

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 6 tbsp, divided unsalted butter
• 1 cup whole-milk ricotta cheese
• 3/4 cup whole milk
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1 1/4 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1 1/4 cups fresh or frozen blueberries
• for serving maple syrup, warmed
• as needed extra butter or oil for griddle

Instructions

1. 1In a small light-colored saucepan melt butter over medium heat. Continue cooking, swirling often, 3–4 minutes until the milk solids turn deep golden brown and smell intensely nutty. Immediately pour into a heatproof bowl to stop cooking; let cool 5 minutes.
2. 2In a large bowl whisk the ricotta, milk, eggs, vanilla, lemon zest, and the cooled brown butter until mostly smooth (a few ricotta flecks are fine).
3. 3In a separate bowl whisk flour, sugar, baking powder, and salt. Add dry ingredients to wet and stir gently with a spatula just until no dry streaks remain—do not overmix; batter should be thick and slightly lumpy.
4. 4Fold in blueberries gently so they stay whole. Let batter rest 5 minutes while the griddle heats.
5. 5Heat a large nonstick griddle or skillet over medium heat (about 350°F). Lightly grease with remaining butter or oil. Scoop 1/4-cup portions of batter onto the surface, spacing them apart.
6. 6Cook 2 1/2–3 1/2 minutes until bubbles form on the surface, edges look set, and undersides are deep golden brown. Flip carefully and cook another 2–2 1/2 minutes until the centers spring back and pancakes are cooked through.
7. 7Transfer finished pancakes to a plate and keep warm in a 200°F oven while you cook the remaining batter, greasing the pan as needed. Scatter the reserved blueberries over the stack.
8. 8Serve immediately with warm maple syrup and an extra pat of butter if desired. The ricotta keeps them tender and the brown butter adds a toasty depth that tastes bakery-level.