• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Display Search Bar Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Blueberries Breakfast 30 Minutes or Less
4.6 from 133 votes

Lemon Blueberry and Ricotta Pancakes

Jump to RecipePrintRate
By: Joanna Cismaru •11/28/21 65 Comments

This post may contain affiliate links. Please read my disclosure policy.

These luscious Lemon Blueberry and Ricotta Pancakes are made with lemon juice, blueberries, ricotta, salt and vanilla, topped off with maple syrup and butter. The perfect weekend breakfast!

a stack of ricotta pancakes surrounded by blueberries with syrup being drizzled over them
Table of Contents Open
  • Easy Lemon Blueberry And Ricotta Pancakes Recipe
  • Ingredients You’ll Need
  • No Ricotta?
  • Not A Blueberry Fan?
  • How To Make Lemon Blueberry and Ricotta Pancakes
  • Want To Use Frozen Blueberries Rather Than Fresh?
  • Freezing Leftover Pancakes
  • More Delicious Pancake Recipes To Try
  • Lemon Blueberry and Ricotta Pancakes
    • Ingredients
    • Instructions
    • Notes
    • Nutrition Information
  • Did You Make This?

Easy Lemon Blueberry And Ricotta Pancakes Recipe

Lemon and blueberries together are two ingredients that make me smile from ear to ear. When the two are paired together, well let’s just say that delicious things happen and it totally warms the cockles of my heart! It even takes such a simple recipe as pancakes and amplifies it to the nth degree.

And then when you add ricotta in that mix, well let’s just end this now because you’ll just have to try these pancakes to believe me. I was going for nice thick and fluffy pancakes loaded with blueberries and loads of lemon flavor so that when you take a bite into one, you get a burst of blueberries enveloped by lemon flavor, maple syrup, and a touch of butter.

If tomorrow morning you find yourself brewing a hot pot of coffee and wonder what to have for breakfast then try these. What better way to start your weekend than with these fluffy pancakes? Now you have a reason to go shopping, buy some blueberries, some gorgeous lemons and ricotta cheese.

If you find yourself with leftover ricotta and aren’t sure what to do with it, add a bit of cocoa powder to it, a bit of sugar and just eat it like that. It’s really good, trust me.

Ingredients You’ll Need

  • Dry ingredients – All purpose flour, salt, baking powder, white sugar, and baking soda.
  • Wet ingredients – Eggs, ricotta, lemon zest, lemon juice, and regular milk.
  • Blueberries – You can use frozen you can use fresh – you can use whatever your heart desires!
  • Vanilla – Just a little bit of extract to act as a secret weapon flavor bomb.
a stack of ricotta pancakes drizzled with syrup, surrounded by blueberries, with a pad of butter on top

No Ricotta?

You can always substitute a lower fat cottage cheese, that would be the best substitute for ricotta in these pancakes. This ingredient will also offer lots of great protein to your pancakes!

Not A Blueberry Fan?

You can use any berries you like for this recipe. Blackberries, raspberries, strawberries, etc, or any combination.

How To Make Lemon Blueberry and Ricotta Pancakes

  1. Combine dry ingredients: In a large bowl whisk together the flour, baking soda, baking powder, sugar and a pinch of salt. Set aside.
  2. Combine the wet ingredients: In a smaller bowl whisk together the vanilla extract, milk, eggs, ricotta cheese, lemon zest and lemon juice. Add the wet ingredients to the flour mixture and gently whisk until well incorporated. Stir in the blueberries.
  3. Cook the pancakes: Pour about half a ladle onto a medium hot griddle and cook for 3 minutes, until the edges start to firm up. Flip the pancakes and finish cooking for another 1 to 2 minutes on the other side. Repeat with remaining batter.
  4. Serve hot with maple syrup and butter.

Want To Use Frozen Blueberries Rather Than Fresh?

You can most certainly swap the fresh berries out for frozen if that’s all you have on hand! Just follow these simple steps to ensure you have berries that don’t sink and don’t bleed too much color into your batter.

  • Rinse your blueberries in cool water till defrosted and the water runs clears. Don’t leave the berries to defrost on the counter.
  • Dry them thoroughly between 2 pieces of paper towel.
a stack of ricotta pancakes with a bite cut out and on a fork

Freezing Leftover Pancakes

To freeze pancakes, place a sheet of wax paper between each pancake and stack together. Wrap the stack tightly with aluminum foil and place it inside a freezer bag. Freeze for up to 1 to 2 months. To reheat the frozen pancakes, place them on a microwave-safe plate. Microwave uncovered for about 1 to 1 1/2 minutes, or until heated through.

More Delicious Pancake Recipes To Try

  • Sheet Pan Pancakes
  • The Best Buttermilk Pancakes
  • Japanese Pancakes
  • Dutch Baby Pancake
  • Healthy Whole Wheat and Oats Pumpkin Pancakes
  • Blueberry Buttermilk Pancakes
  • Jalapeno Popper Pancakes
  • Pancake Muffins

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of maple syrup being drizzled over a stack of pancakes
Print
4.64 from 133 votes

Lemon Blueberry and Ricotta Pancakes

Prep 5 minutes
Cook 25 minutes
Total 30 minutes
Rate Recipe
These luscious Lemon Blueberry and Ricotta Pancakes are made with lemon juice, blueberries, ricotta, salt and vanilla, topped off with maple syrup and butter. The perfect weekend breakfast!
6

Ingredients

  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 tablespoon baking powder
  • 2 tablespoon sugar
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2 eggs
  • ½ cup ricotta cheese
  • zest from 1 lemon
  • 2 tablespoon lemon juice
  • 1 cup blueberries
  • maple syrup and butter for serving

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • In a large bowl whisk together the flour, baking soda, baking powder, sugar and a pinch of salt. Set aside.
  • In a smaller bowl whisk together the vanilla extract, milk, eggs, ricotta cheese, lemon zest and lemon juice.
  • Add the wet ingredients to the flour mixture and gently whisk until well incorporated. Stir in the blueberries.
  • Pour about half a ladle onto a medium hot griddle and cook for 3 minutes, until the edges start to firm up. Flip the pancakes and finish cooking for another 1 to 2 minutes on the other side. Repeat with remaining batter.
  • Serve hot with maple syrup and butter.

Notes

  1. You can use any berries you like for this recipe. Blackberries, raspberries, strawberries, etc, or any combination.
  2. This recipe will yield about 18 small to medium pancakes. Nutritional information assumes 3 pancakes per serving and does not include maple syrup and butter.
  3. To freeze pancakes, place a sheet of wax paper between each pancake and stack together. Wrap the stack tightly with aluminum foil and place it inside a freezer bag. Freeze for up to 1 to 2 months. To reheat the frozen pancakes, place them on a microwave-safe plate. Microwave uncovered for about 1 to 1 1/2 minutes, or until heated through. 
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Serving: 3pancakesCalories: 267kcal (13%)Carbohydrates: 43g (14%)Protein: 9g (18%)Fat: 5g (8%)Saturated Fat: 2g (13%)Cholesterol: 69mg (23%)Sodium: 211mg (9%)Potassium: 361mg (10%)Fiber: 1g (4%)Sugar: 8g (9%)Vitamin A: 250IU (5%)Vitamin C: 4.3mg (5%)Calcium: 189mg (19%)Iron: 2.5mg (14%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of maple syrup being drizzled over a stack of pancakes

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 1406
  • 24
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

65 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Holly
Holly
Posted: 9 days ago

5 stars
Loved these! Reminded me of a treat I had enjoyed while on vacation, except maybe better. And I now know that ricotta helps make them thicker and fluffier. Thank you!

0
Reply
Frances Brown
Frances Brown
Posted: 1 month ago

Great low sugar recipe, nice and fluffy!

0
Reply
Keitha Cain
Keitha Cain
Posted: 9 months ago

5 stars
Made these several times and they are always a hit. Beautifully fluffy with just a hint of vanilla and lemon. Perfect for brunch. I’ve used both fresh and thawed frozen blueberries and they turn out great either way.

0
Reply
Ruchi Thakur
Ruchi Thakur
Posted: 11 months ago

10-star recipe.. the pancakes were delectably decadent, and yet so light and fluffy. The whole family loved them!!

0
Reply
Sarah
Sarah
Posted: 1 year ago

5 stars
Amazing! Made these for Sunday brunch and tasted amazing. Held off on the lemon juice though and thoroughly enjoyed these with cream and maple syrup.

0
Reply
nela
nela
Posted: 1 year ago

the best pancake recipe i ever tried.
it is so delicious and easy to make. Sometimes i need just an extra splash of milk but I supose that depends on the egg size and ricotta

thank you very much.

i definitely recommed this recipe 😀

0
Reply
debs
debs
Posted: 1 year ago

5 stars
I’ve made this many times now, it’s delicious! This morning I used blackcurrants instead of blueberries, as I have so many in my garden. They worked beautifully with the lemon and ricotta. Thank you for sharing this!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  debs
Posted: 1 year ago

My pleasure, so glad you’re enjoying the recipe. 🙂

0
Reply
Ashley
Ashley
Posted: 1 year ago

5 stars
Came out great! Added just a splash more milk since the batter was so thick. Topped with butter and lemon curd. Made my pancakes a little bigger than minis- yielded 10 pancakes. Will make again!

0
Reply
Julie
Julie
Posted: 1 year ago

5 stars
Delicious. Great flavours

0
Reply
Tania
Tania
Posted: 1 year ago

5 stars
Thank you Jo! It’s a great recipe! I used this batter to make waffles and they turned out so yum ( I asked you before if this recipe would work with waffles instead of pancakes). Tasted so good with honey and butter. We love cooking using your recipes🥰❤️

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Tania
Posted: 1 year ago

Thank you, Tania! 🥰

0
Reply
Tania
Tania
Posted: 1 year ago

Thank you for the recipe! I can’t wait to make it. Just one question.Can this recipe be used to make waffles ? My husband loves blueberry waffles and I just thought if it would cook through if we add ricotta and lemon

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Tania
Posted: 1 year ago

You can, but they just won’t be as crispy as a waffle.

0
Reply
Evelyn Gomez
Evelyn Gomez
Posted: 1 year ago

5 stars
This recipe makes amazing pancakes. This has been my go-to for company. Everyone that had had the opportunity to try these delicious pancakes raves!

0
Reply
D
D
Posted: 1 year ago

3 stars
Although the flavour is delicious, The batter was too thick, and the pancakes dense.

0
Reply
Snowbirdgirl
Snowbirdgirl
Posted: 1 year ago

5 stars
Very tasty substituted 1 cup almond flour for 1/2 of white flour worked very well. Also added 1tablespoon of lemon olive oil.

0
Reply
phod
phod
Posted: 2 years ago

5 stars
I made this on a Sunday morning, I needed to add a little bit extra milk, since the batter was a little too thick. Topped with some Trader Joe’s lemon curd. Amazing!

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hr 15 mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 mins

Salisbury Steak

beef lo mein in a black wok.
30 mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 mins

Easy Beef and Broccoli Stir Fry

shepherd's pie in a skillet with a serving taken out of it.
1 hr 25 mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hrs 30 mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz