Lemon Ricotta Pancakes with Fresh Blueberries

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1 cup whole-milk ricotta cheese
• 3 large eggs
• 3/4 cup whole milk
• 1 tsp vanilla extract
• 2 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 3 tbsp unsalted butter, melted plus more for pan
• 1 1/2 cups fresh blueberries
• 1/2 cup maple syrup, for serving
• 1 tbsp powdered sugar, optional

Instructions

1. 1In a large bowl whisk together the ricotta, eggs, milk, vanilla, lemon zest, and lemon juice until mostly smooth with only small ricotta flecks remaining.
2. 2In a separate medium bowl whisk the flour, sugar, baking powder, and salt. Pour the dry ingredients into the wet and stir gently with a spatula just until no dry streaks remain; a few lumps are fine. Fold in the melted butter.
3. 3Let the batter rest 5 minutes while you heat a large nonstick skillet or griddle over medium heat. The rest helps the pancakes stay tender.
4. 4Lightly butter the hot surface. Scoop 1/4-cup portions of batter onto the pan, leaving space between pancakes. Immediately press 6–blueberries into the top of each pancake.
5. 5Cook until bubbles form across the surface and the edges look set and lightly golden, 2 1/2 to 3 minutes. Flip carefully and cook the second side until golden brown and cooked through, another 2 minutes.
6. 6Transfer finished pancakes to a warm plate or 200°F oven while you cook the remaining batter, buttering the pan lightly between batches.
7. 7Stack three pancakes per plate, scatter any leftover blueberries over the top, drizzle generously with warm maple syrup, and dust with powdered sugar if using. Serve right away while the centers are still fluffy and steamy.