1 cup (240ml) milk (dairy or unsweetened plant milk)
2 large eggs
2 tablespoons melted butter (plus extra for the pan)
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup (125g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
Pinch of salt
Zest of 1 lemon
1 tablespoon fresh lemon juice
3/4 to 1 cup fresh blueberries (or frozen, do not thaw)
Optional: powdered sugar, extra lemon slices, or maple syrup for serving
Instructions
Whisk the wet ingredients: In a large bowl, stir together the ricotta, milk, eggs, melted butter, sugar, vanilla, lemon zest, and lemon juice until smooth. Small ricotta lumps are fine.
Combine the dry ingredients: In a separate bowl, sift or whisk the flour, baking powder, baking soda, and salt so there are no lumps.
Fold together gently: Add the dry mixture to the wet and fold until just combined—small streaks of flour are okay. Aim for a thick but pourable batter; add 1–2 tablespoons milk if too stiff.
Stir in the berries: Fold in most of the blueberries, saving a few to press on top of batter on the griddle to prevent breaking them up too much.
Heat the pan: Warm a nonstick skillet or griddle over medium heat. Add a little butter or oil and wipe with a paper towel so it’s lightly coated.
Cook the pancakes: For each pancake, pour about 1/4 cup batter onto the griddle. Dot the tops with reserved blueberries. Cook until edges look set and bubbles form and pop, about 2–3 minutes. Flip and cook 1–2 minutes more until golden and springy.
Keep warm and repeat: Transfer cooked pancakes to a baking sheet in a single layer and keep in a low oven (200°F/90°C) while you finish the batch.
Finish and serve: Stack, dust with powdered sugar or drizzle with maple syrup, and add extra lemon zest for brightness. Serve immediately for best texture.
Notes
Velvety ricotta pancakes studded with juicy blueberries and bright lemon zest and juice — a tender, weekend-worthy breakfast or brunch that’s easy to make and adaptable for dietary needs.
