Fluffy and light Blueberry Ricotta Pancakes with a touch of lemon. This easy 30-minute recipe is perfect for a weekend breakfast or brunch.
Fluffy, light, with creamy middles and crispy surface, topped with blueberry jam and maple syrup, these blueberry ricotta pancakes are created for slow weekend brunches. I mean, these pictures speak for themselves, don’t they? I made these pancakes many times and they always come out perfect. They are also easy to make and ready in 30 minutes! It’s a great alternative to my mom’s Russian syrniki with strawberry sauce, when we are craving a sweet and indulgent breakfast or brunch.
I grew up eating Russian pancakes, thin and wide, stuffed with anything sweet or savory and rolled. I tried American-style thick blueberry pancakes for the first time with my husband, at a nice American café in Prague called Bohemia Bagel. Obviously, I fell in love with these fluffy pancakes loaded with blueberries and topped with maple syrup oozing from the top of the pile… They were really, really good. So no wonder I tried to recreate them at home. After many attempts I came up with these blueberry ricotta pancakes that we like the most. Whether you are a pancake person or not, you will love them, believe me.
The secret sauce to my blueberry ricotta pancakes is the delightful combination of lemon and blueberries that gives a tangy touch and fresh ricotta cheese that makes them extra-fluffy and creamy from the inside. These pancakes are absolutely outstanding topped with blueberry jam and maple syrup, but I think lemon curd would also fit perfectly. They are mildly sweet, so you can adjust the sweetness by adding maple syrup to your taste.
If you follow me on Instagram, you probably know that we picked more than 7 kilograms (15 lbs) of blueberries 2 weeks ago. That was a whole lot of blueberries to process! Obviously, we ate them raw with every meal. I also made blueberry smoothies, sugar-free blueberry jam with thyme and nutmeg (recipe coming soon, make sure to subscribe for my weekly newsletter), blueberry cheesecake ice cream with lavender, blueberry galettes and blueberry milkshakes. In addition, I made these blueberry ricotta pancakes twice. This helped to use them up, but I was still left with about a half of our harvest, so I decided to freeze it for later. The thing is, these pancakes also work with frozen blueberries! So when the berry season is over, you can still enjoy these pancakes (what about Thanksgiving or Christmas brunch?)
How to Make Blueberry Ricotta Pancakes
The recipe is really simple: combine all the dry ingredients: flour, baking soda, baking powder, a bit of sugar and salt. In a separate bowl mix all the wet ingredients: whisked eggs, milk, ricotta, vanilla extract, lemon juice and zest. Add some blueberries in the end. It’s really easy and takes no more than 30 minutes all together, which makes these pancakes an ideal weekend breakfast. I can’t think of anything better than these to start my Saturday morning.
Here is the recipe for you. Hope you enjoy these blueberry ricotta pancakes as much as we did and make them over and over again for breakfast or brunch!
What is your favorite kind of pancakes? Let me know in the comments below!