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.
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
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Lemon Blueberry and Ricotta Pancakes
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 tablespoon baking powder
- 2 tablespoon sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 eggs
- 1/2 cup ricotta cheese
- zest from 1 lemon
- 2 tablespoon 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.
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.
10-star recipe.. the pancakes were delectably decadent, and yet so light and fluffy. The whole family loved them!!
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.
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 😀
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!
My pleasure, so glad you’re enjoying the recipe. 🙂
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!
Delicious. Great flavours
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🥰❤️
Thank you, Tania! 🥰
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
You can, but they just won’t be as crispy as a waffle.
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!
Although the flavour is delicious, The batter was too thick, and the pancakes dense.
Very tasty substituted 1 cup almond flour for 1/2 of white flour worked very well. Also added 1tablespoon of lemon olive oil.
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!
I made it for brunch and paired it with berry compote. The pancakes were amazing!!! Light, fluffy and tasty:) Definitely going to make them agin
so fluffy and flavour, i halved the recipe because i didn’t need the whole thing but we still used the original amount of zest and ricotta. we also added an extra tbsp of sugar to satisfy my sweet tooth. best one i’ve tried so far