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Fluffy Blueberry Lemon Ricotta Pancakes Easy Recipe with Maple Butter

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These fluffy pancakes combine creamy ricotta, bright lemon zest, and juicy blueberries, topped with a luscious maple butter glaze for a special yet easy breakfast treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour (sifted)
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (250g) whole milk (room temperature)
  • ¾ cup (190g) ricotta cheese
  • 2 large eggs (room temperature)
  • 2 teaspoons fresh lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh blueberries
  • 4 tablespoons unsalted butter (softened) – for maple butter
  • 3 tablespoons pure maple syrup – for maple butter
  • Pinch of flaky sea salt – for maple butter

Instructions

  1. Prepare the Maple Butter: In a small bowl, combine softened butter, pure maple syrup, and a pinch of flaky sea salt. Mix until smooth and creamy. Cover and refrigerate while you make the pancakes.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. Break up any lumps.
  3. Combine Wet Ingredients: In another bowl, beat the eggs, then add the milk, ricotta cheese, lemon zest, and vanilla extract. Whisk until smooth but still textured.
  4. Combine Batter: Pour wet ingredients into dry ingredients. Stir gently with a spatula just until combined; a few lumps are okay.
  5. Add Blueberries: Fold in fresh blueberries gently to avoid crushing them. If batter is too thick, add a splash of milk.
  6. Heat the Skillet: Warm a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
  7. Cook Pancakes: Pour about ¼ cup (60ml) batter per pancake onto skillet. Cook 2-3 minutes until bubbles form and edges set. Flip and cook another 2 minutes until golden and cooked through.
  8. Keep Warm: Transfer cooked pancakes to a warm plate, loosely cover with foil or keep in a low oven (200°F/95°C) while finishing the batch.
  9. Serve: Stack pancakes, dollop with maple butter, and drizzle extra maple syrup if desired. Enjoy immediately.

Notes

Use room temperature eggs and milk for better batter consistency. Do not overmix the batter to keep pancakes tender. Cook over medium heat to avoid burning. Fresh blueberries work best; if using frozen, thaw and drain well. Maple butter can be made a day ahead. Cook pancakes within 20 minutes of mixing batter for best fluffiness.

Nutrition

Keywords: blueberry pancakes, lemon ricotta pancakes, fluffy pancakes, maple butter, brunch recipe, easy breakfast, ricotta cheese pancakes

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