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.Â
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Delicious!! I tried this recipe to duplicate pancakes I had at a famous restaurant at Pike’s Place. These were even better. Best of all, these freeze very well. Thanks for sharing.
I’m so happy to hear that, glad you enjoyed them!
I’m order to fit into a low sodium diet I substituted 1 teaspoon EnerG baking soda and 2 tablespoons EnerG baking powder for traditional called for in recipe. They were delicious!
These were a hit! Thank you so much for this recipe! Next time I will use a griddle for a more prestine look!
Major snow day here in CT so I made the lemon Blueberry ricotta pancakes today for my family!! They were delicious!!! Thank you!!!!
Hey Diane! So glad you liked them, see that’s what snow days are good for!
Is it okay to freeze the pancakes?
Absolutely! I’ve updated the recipe notes to include freezing instructions. 🙂
These were absolutely delicious!! We just had them for our pancake tuesday dinner and just fell in love! Thanks for the awesome recipe! 🙂
Glad you liked them!
Does anyone know if this batter will hold well overnight in the fridge if I make it the night before? I never know when dealing with baking soda/powder if I can leave it sit in the fridge or if I have to use it ASAP… Thanks! Can’t wait to try them!
Becky, I am not sure about over night but I do always let my batter rest for 30-60 mins.
What’s wrong with making your own pancake batter?
I’ve never thanked you before for your fabulous recipes (and we’ve enjoyed many) but these pancakes were TO DIE FOR !!!!!! THANK YOU!!! My hubby and I enjoyed them this morning for breakfast and I already want more tomorrow. The only “mistake” I made was to not read the recipe a second time and just assume I knew it – so I used the juice of an entire lemon (1/3 C.), not just 2 T. and I will make the same mistake again – we loved the lemony flavor so much.
Without exception, every recipe of yours that we’ve tried has been AWESOME. Keep ‘um coming, pleeeeeeze.
I’m so glad you enjoyed this Ann!!! I don’t think 1/3 cup of lemon juice would have bothered me, I love lemon!
I am a pancake person myself. Not necessarily for breakfast, more like dessert or sweet main dish. I could have them at least once a week, in any possible form. I love this version, they are so fluffy and nice.
I would have pancakes all day everyday too…Love the ricotta twist!
I LOVE pancakes, and looking forward to make these for breakfast soon!! 🙂
These would be great for dinner, too! So fluffy!
Love this recipe…..all the things I love! Pinned. Thanks for sharing and the tip about leftover Ricotta Cheese.
My pleasure!
These look fantastic and I would eat these for dinner, easily. They have all the right components and flavors for me.
My two dogs Kodi and Oliver are salivating too and say hello to Mia!
Thanks Kevin!