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Fluffy Blueberry Lemon Ricotta Pancakes Easy Homemade Recipe with Lemon Curd

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These fluffy blueberry lemon ricotta pancakes are tender and moist with a bright lemon zest and luscious homemade lemon curd topping, perfect for a cozy weekend brunch.

Ingredients

Scale
  • 1 cup (250g) whole milk ricotta cheese
  • 1 cup (125g) all-purpose flour (or almond flour for gluten-free option)
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • 1 tablespoon fresh lemon zest (about 1 medium lemon)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • ¾ cup (110g) fresh blueberries (frozen thawed and drained works too)
  • 2 tablespoons unsalted butter, melted (plus extra for cooking)
  • For the Lemon Curd:
  • 3 large egg yolks
  • ¼ cup (50g) granulated sugar
  • ¼ cup (60ml) fresh lemon juice (about 2 lemons)
  • 1 teaspoon lemon zest
  • 3 tablespoons unsalted butter, cubed

Instructions

  1. Make the Lemon Curd: In a small saucepan, whisk together 3 egg yolks, ¼ cup sugar, lemon juice, and zest. Cook over low heat, stirring constantly, until thickened and coats the back of a spoon (7-10 minutes). Remove from heat and stir in butter until smooth. Strain through a fine mesh strainer, cover with plastic wrap on the surface, and chill.
  2. Prepare the Pancake Batter: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. In another bowl, combine ricotta, eggs, lemon zest, lemon juice, vanilla, and melted butter. Stir wet ingredients into dry until just combined. Gently fold in blueberries.
  3. Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat and butter the surface. Pour ¼ cup batter per pancake. Cook until bubbles form and edges set (2-3 minutes), flip and cook another 2 minutes until golden. Keep warm in a low oven (200°F).
  4. Serve: Stack pancakes and spoon lemon curd generously over the top. Optionally garnish with extra lemon zest or powdered sugar.

Notes

Do not overmix the batter; a few lumps are fine. Use room temperature eggs and ricotta for fluffier pancakes. Control heat to medium to avoid burning. Butter the pan between batches. Lemon curd thickens as it cools and tastes better chilled. Frozen blueberries should be thawed and drained to avoid soggy batter. Lemon curd can be made ahead and stored refrigerated for up to a week.

Nutrition

Keywords: blueberry pancakes, lemon ricotta pancakes, lemon curd, fluffy pancakes, homemade breakfast, brunch recipe, gluten-free option, dairy-free option

Find it online: https://tastytuck.com/fluffy-blueberry-lemon-ricotta-pancakes-easy-homemade-recipe-with-lemon-curd/