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Fluffy Blueberry Lemon Ricotta Pancakes with Lavender Honey Drizzle

blueberry lemon ricotta pancakes - featured image
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Light and airy pancakes with a subtle tang from lemon zest and creaminess from ricotta, topped with a delicate lavender honey drizzle for a floral sweetness.

Ingredients

Scale
  • 1 cup (125 g) all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (250 g) whole milk or 2%
  • 1 cup (250 g) whole milk ricotta cheese
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 2 tablespoons (30 ml) fresh lemon juice
  • 3 tablespoons (45 g) unsalted butter, melted
  • 1 cup (150 g) fresh blueberries
  • Lavender honey for drizzling

Instructions

  1. Zest one large lemon and squeeze out about 2 tablespoons (30 ml) of fresh lemon juice. Rinse and pat dry 1 cup (150 g) of fresh blueberries. Set aside.
  2. In a medium bowl, whisk together 1 cup (125 g) all-purpose flour, 2 teaspoons baking powder, 2 tablespoons granulated sugar, and 1/4 teaspoon salt.
  3. In a larger bowl, whisk 1 cup (250 g) whole milk, 1 cup (250 g) ricotta cheese, 2 large eggs, 1 teaspoon vanilla extract, lemon zest, and lemon juice until smooth. Stir in 3 tablespoons (45 g) melted unsalted butter while still warm but not hot.
  4. Gently fold the dry ingredients into the wet ingredients just until combined; the batter should be lumpy but without streaks of flour.
  5. Carefully fold in the blueberries, trying not to break them.
  6. Preheat a non-stick skillet or griddle over medium heat. Test readiness by sprinkling a few drops of water; if they dance and evaporate quickly, it’s ready.
  7. Lightly grease the pan with butter or oil. Pour 1/4 cup (60 ml) batter per pancake. Cook for 2-3 minutes until bubbles form at the edges and bottoms are golden brown. Flip carefully and cook another 2 minutes until cooked through but still fluffy.
  8. Transfer cooked pancakes to a warm plate or oven set to low heat. Drizzle with warmed lavender honey just before serving.

Notes

Let the batter rest for 5-10 minutes before cooking to activate baking powder and improve fluffiness. Use medium heat to avoid burning. Warm lavender honey slightly before drizzling for best aroma and flow. If batter is too thick, add milk by tablespoon; if too runny, add a little flour.

Nutrition

Keywords: blueberry pancakes, lemon ricotta pancakes, lavender honey drizzle, fluffy pancakes, brunch recipe, easy pancakes, homemade pancakes

Find it online: https://twinkletaste.com/fluffy-blueberry-lemon-ricotta-pancakes-recipe-easy-homemade-lavender-honey-drizzle/