Print

Fluffy Lemon Blueberry Ricotta Pancakes Recipe with Easy Honey Butter

lemon blueberry ricotta pancakes - featured image
Print Recipe

Tender and fluffy pancakes made with ricotta cheese, fresh lemon zest, and juicy blueberries, topped with a sweet and creamy honey butter glaze. Perfect for a special breakfast or brunch.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 1 cup (250 g) ricotta cheese, whole milk preferred
  • ¾ cup (180 ml) milk, room temperature (can substitute almond or oat milk)
  • 2 large eggs, room temperature
  • 1 tablespoon fresh lemon zest, finely grated
  • 1 teaspoon vanilla extract
  • 1 cup (150 g) fresh blueberries
  • 4 tablespoons (60 g) unsalted butter, softened
  • 2 tablespoons honey
  • 1 teaspoon fresh lemon juice
  • Pinch of salt

Instructions

  1. In a large bowl, whisk together flour, baking powder, sugar, and salt.
  2. In a separate bowl, beat eggs, then stir in ricotta cheese, milk, lemon zest, and vanilla extract.
  3. Pour wet ingredients into dry ingredients and stir gently until just combined; some lumps are okay.
  4. Carefully fold in blueberries without crushing them.
  5. Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil.
  6. Using a ¼ cup measure, scoop batter onto the skillet. Cook for 3-4 minutes until bubbles form and edges look set.
  7. Flip pancakes gently and cook for another 2-3 minutes until golden and cooked through.
  8. While pancakes cook, mix softened butter, honey, lemon juice, and salt until creamy.
  9. Serve pancakes warm, topped with honey butter and extra honey if desired.

Notes

Do not overmix the batter to keep pancakes tender. Use room temperature eggs and milk for fluffier texture. Fold blueberries gently to avoid crushing. Medium-low heat prevents burning. Honey butter should be made with softened, not melted, butter for best consistency. If batter is too thick, add a splash of milk; if too thin, add a teaspoon more flour. Pancakes can be kept warm in a low oven (200°F) while cooking the batch.

Nutrition

Keywords: pancakes, lemon blueberry pancakes, ricotta pancakes, honey butter, brunch, breakfast, fluffy pancakes

Find it online: https://norasfoods.com/fluffy-lemon-blueberry-ricotta-pancakes-recipe-with-easy-honey-butter/