These pancakes are the ultimate weekend brunch treat. They strike a perfect balance between rich, creamy, tart, and sweet, transforming your kitchen into a gourmet cafe. The secret? A generous amount of fresh lemon zest and fluffy ricotta cheese.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/4 cups buttermilk
- 3/4 cup whole milk ricotta cheese
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 tbsp unsalted butter, melted (plus more for cooking)
- Zest of 2 large lemons (about 2 packed tablespoons)
- 1 1/2 cups fresh blueberries (divided)
- Maple syrup, for serving
- Extra lemon zest & powdered sugar, for garnish
Your Secret Weapon: The Microplane Premium Classic Zester
This recipe's vibrant lemon flavor relies on fine, fluffy zest, not bitter pith. The Microplane Premium Classic Zester creates perfect, feather-light zest that disperses evenly throughout the batter and melts into a gorgeous garnish. Its sharp, precision blades and comfortable grip make zesting a breeze.
Instructions
- Dry Mix: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Wet Mix: In a separate bowl, gently whisk the buttermilk, ricotta, eggs, and vanilla until just combined. It's okay if a few ricotta lumps remain. Whisk in the melted butter.
- Zest It! Using your Microplane Premium Classic Zester, zest both lemons directly into the wet ingredients. Stir to distribute.
- Combine: Pour the wet ingredients into the dry ingredients. Using a spatula, fold the mixture together until just combined. Do not overmix; a few flour streaks are fine. Gently fold in 1 cup of the blueberries.
- Cook: Heat a large non-stick skillet or griddle over medium heat. Add a small pat of butter. For each pancake, pour about 1/4 cup of batter onto the skillet. Sprinkle a few of the remaining blueberries onto the uncooked surface of each pancake. Cook until bubbles form on the surface and the edges look set, about 3 minutes. Flip and cook for another 2-3 minutes, until golden brown and cooked through.
- Serve & Garnish: Serve the pancakes immediately, stacked high. Dust with powdered sugar, drizzle with maple syrup, and for the ultimate bright finish, use your Microplane to zest a little extra fresh lemon right over the top of each stack.
Pro Tips
Keep them warm: Place cooked pancakes on a baking sheet in a 200°F (95°C) oven while you finish the batch.
Frozen berries? You can use frozen blueberries, but do not thaw them. Toss them in a little flour before folding in to prevent them from bleeding too much.
Ricotta texture: Full-fat ricotta gives the best flavor and texture. If your ricotta is very wet, you can drain it in a fine-mesh sieve for 15 minutes before using.
Microplane Care: Rinse your Microplane zester immediately after use and hand dry for long-lasting sharpness.
Enjoy these beautifully fluffy, tangy, and rich pancakes. They're a surefire way to make any morning feel special. Happy cooking and zesting!
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