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Fluffy Blackberry Lemon Ricotta Pancakes Easy Recipe with Zesty Glaze

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Light, moist pancakes made with ricotta cheese, fresh blackberries, and lemon zest, topped with a bright and tangy lemon glaze. Perfect for a special brunch or a delightful breakfast treat.

Ingredients

Scale
  • 1 1/2 cups (190 g) all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 cup (250 g) ricotta cheese, whole milk
  • 3/4 cup (180 ml) milk, whole or 2%
  • 2 large eggs, room temperature
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 cup (125 g) fresh blackberries
  • 1 cup (120 g) powdered sugar

Instructions

  1. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 2 tablespoons sugar, and 1/4 teaspoon salt. Break up any lumps.
  2. In a separate bowl, whisk 1 cup ricotta cheese with 3/4 cup milk until smooth. Add 2 large eggs and 2 tablespoons melted, cooled unsalted butter, mixing until just combined. Stir in the zest of 1 large lemon.
  3. Pour the wet mixture into the dry ingredients. Gently fold together using a spatula, being careful not to overmix. The batter should be thick but pourable with some small lumps.
  4. Carefully fold in 1 cup fresh blackberries, trying not to crush them. Reserve a few for garnish.
  5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Test readiness by sprinkling a few drops of water; they should dance and evaporate quickly.
  6. Pour about 1/4 cup batter onto the skillet for each pancake. Cook 2-3 minutes until bubbles form on the surface and edges look set. Flip gently and cook another 2 minutes until golden and cooked through. Adjust heat as needed.
  7. While pancakes cook, whisk together 1 cup powdered sugar with 2 tablespoons fresh lemon juice until smooth and pourable. Adjust lemon juice to desired consistency.
  8. Stack pancakes, drizzle generously with the zesty glaze, and top with reserved blackberries. Optionally add a small pat of butter or sprinkle powdered sugar.

Notes

Do not overmix the batter to keep pancakes fluffy. Use medium heat to avoid burning or undercooking. Thaw and drain frozen blackberries before use to prevent watery batter. Prepare glaze while pancakes cook to save time. For gluten-free, substitute flour with a 1:1 gluten-free blend. Dairy-free options include coconut yogurt or tofu in place of ricotta.

Nutrition

Keywords: pancakes, ricotta pancakes, blackberry pancakes, lemon glaze, brunch recipe, fluffy pancakes, easy breakfast

Find it online: https://evabakery.com/fluffy-blackberry-lemon-ricotta-pancakes-easy-recipe-with-zesty-glaze/