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Fluffy Brown Butter Blueberry Lemon Ricotta Pancakes

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These fluffy pancakes combine the nutty richness of brown butter with tangy lemon zest, juicy blueberries, and creamy ricotta for a tender, flavorful breakfast treat.

Ingredients

Scale
  • 6 tablespoons unsalted butter (for browning)
  • 1 cup fresh blueberries (can use frozen, do not thaw)
  • 1 cup ricotta cheese (whole milk preferred)
  • 1 1/2 cups all-purpose flour (can substitute gluten-free blend)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons granulated sugar
  • 2 large eggs, room temperature
  • 3/4 cup whole milk (can substitute almond or oat milk)
  • Zest of 1 large lemon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract (optional)
  • 1/2 teaspoon salt

Instructions

  1. Brown the butter: Melt 6 tablespoons unsalted butter in a skillet over medium heat. Stir constantly until it foams and turns golden brown with a nutty aroma (about 4-5 minutes). Remove from heat and transfer to a heat-safe bowl to cool slightly.
  2. Mix dry ingredients: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 3 tablespoons granulated sugar, and 1/2 teaspoon salt.
  3. Combine wet ingredients: In a separate bowl, whisk 2 large eggs until frothy. Add 1 cup ricotta cheese, 3/4 cup whole milk, 1 teaspoon vanilla extract, lemon zest and juice, and the cooled browned butter. Mix until smooth but do not overbeat.
  4. Make the batter: Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined; a few lumps are okay.
  5. Fold in blueberries: Carefully fold in 1 cup fresh blueberries, distributing evenly without bursting them.
  6. Heat the pan: Place skillet over medium heat and lightly grease with butter or oil. Wait until hot enough that a drop of water sizzles and evaporates immediately.
  7. Cook pancakes: Using a 1/4 cup measure, pour batter onto the skillet. Cook 2-3 minutes until bubbles form and edges look set. Flip gently and cook another 2 minutes until golden and cooked through. Adjust heat as needed.
  8. Keep warm: Transfer cooked pancakes to a plate and tent loosely with foil. Repeat with remaining batter, wiping pan between batches if necessary.

Notes

Watch the brown butter carefully to avoid burning; remove from heat at the first sign of nuttiness and golden color. Do not overmix the batter to keep pancakes fluffy. Fold blueberries gently to avoid bursting. Keep cooked pancakes warm in a 200°F oven tented with foil. Frozen blueberries can be used but do not thaw before adding.

Nutrition

Keywords: pancakes, blueberry pancakes, lemon pancakes, ricotta pancakes, brown butter, breakfast, brunch, easy recipe

Find it online: https://freshforkful.com/fluffy-brown-butter-blueberry-lemon-ricotta-pancakes-recipe-easy-homemade-breakfast/