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!
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
- 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.
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
- Combine dry ingredients: In a large bowl whisk together the flour, baking soda, baking powder, sugar and a pinch of salt. Set aside.
- 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.
- 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.
- 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.
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.
Craving More Tasty Breakfasts?
- Blueberry Buttermilk Pancakes
- Maple Ricotta Stuffed Crepes
- Banana Oatmeal Pancakes with Fresh Cherry Sauce
- Banana Buzz Scones
- Lemon Blueberry Scones
- Strawberry Chocolate Chip Cookies
- Apple Cinnamon Scones
- Classic Pancakes
- Lemon Blueberry Scones
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Lemon Blueberry and Ricotta Pancakes
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tbsp baking powder
- 2 tbsp sugar
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1 cup milk
- 2 eggs
- 1/2 cup ricotta cheese
- zest from 1 lemon
- 2 tbsp lemon juice
- 1 cup blueberries
- maple syrup and butter for serving
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.
Recipe Notes
- You can use any berries you like for this recipe. Blackberries, raspberries, strawberries, etc, or any combination.
- 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.
- 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
