These easy Blueberry Lemon Ricotta Pancakes are light, fluffy and incredibly delicious. The combination of plump blueberries, creamy ricotta cheese, some lemon and a classic homemade pancake mix makes these luscious cakes a winning breakfast recipe.
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies.
Why We Love These Blueberry Lemon Ricotta Pancakes
- These pancakes are super easy! A simple pancake mix with a few additions and these cakes are ready to devour.
- Full of refreshing flavors of lemon and juicy blueberries.
- Perfect recipe for breakfast, brunch and even dinner. Pancakes are so easy and such a fun twist at dinner time.
- This recipe is a huge crowd pleaser.
- They're freezer friendly, so you can make extra and freeze them for later.
Blueberry Lemon Ricotta Pancakes Ingredients
- Unbleached All Purpose Flour
- Baking Powder
- White Sugar
- Ricotta Cheese
- Lemon, zested and juiced
- All Purpose Flour: Feel free to use white whole wheat flour or whole wheat flour. The whole wheat flour will add a nice nutty flavor and make the pancakes just a touch more dense, but they are still delicious.
- White Sugar: you can use honey, pure maple syrup, brown sugar or a sugar substitute. There needs to be some sugar in the batter to balance out the tartness from the lemon.
- Ricotta Cheese: Whole milk ricotta is best for this recipe because it has a higher fat content and there's no other additional fat in this recipe. If you buy skim ricotta you will need to add a tablespoon of melted butter to the pancake batter.
- Buttermilk: If you don't have buttermilk on hand you can make your own. Add 1 tablespoon of lemon juice or vinegar per 1 cup milk. Let the milk sit for at least 5 minutes. You’ll notice the milk will look a little curdled after 5 minutes and that is exactly what you want. If you are not keen about making your own, you can substitute with milk.
- Blueberries: Fresh blueberries or frozen blueberries will work. If using frozen, add them to the batter frozen, no need to thaw them beforehand.
This recipe creates the fluffiest pancakes with loads of blueberry flavor and zesty lemon flavors. The perfect weekend breakfast!
How to Make Blueberry Lemon Ricotta Pancakes
- In a large mixing bowl, whisk together the dry ingredients: all purpose flour, baking powder, salt and sugar.
- In a medium bowl, whisk ricotta cheese, egg, buttermilk, lemon juice and fresh lemon zest together until smooth.
- Add the wet ingredients to the dry and whisk just until incorporated. Pancake mixture will be lumpy and that is what you want. Lumpy batter is good batter!
- Next, fold in the blueberries.
- Let the pancake batter rest while you preheat a griddle or large skillet.
- Heat electric griddle to 350°F or a skillet with some vegetable oil or butter on medium-low heat.
- Using a ladle or ½ cup measuring cup, add about ½ cup pancake batter to griddle. Let cook for 1-2 minutes until there are bubbles popping and the edges look dry.
- Flip the pancakes and cook on second side for another 1-2 minutes until golden brown.
- Remove, place pancakes aside until all the batter is cooked.
- Serve with some pure maple syrup and enjoy!
What to Serve with this Lemon Ricotta Pancakes Recipe
These perfect pancakes are a whole meal on their own, but if you'd like a little extra something with them you can add some extra fruit like my Summer Fruit Salad or a side of your favorite breakfast meat. Mine is bacon and this is my favorite way to make it: How to Bake Bacon.
If you want to serve it as a brunch item here are some other dishes that would be amazing with these pancakes:
- Best Ever Egg Bake
- Mini Ham and Cheese Frittatas
- Cinnamon Sweet Potatoes
- Ham and Cheese Oven Omelet
- Zucchini Frittata
- Easy Ham and Cheese Sliders
Best Way to Store Lemon Blueberry Ricotta Pancakes
Storing: Let the pancakes cool completely and then store in an airtight container in the fridge for up to 4 days.
Freezing: These pancakes freeze well. Add them to a sheet pan in a single layer and freeze. Once frozen, add them to a zip top bag or airtight container in between layers of wax paper. Label, freeze and date. Pancakes will last 4 months or so in the freezer.
Reheating: These frozen pancakes can be reheated in a 350°F oven on a baking sheet until warmed through. They can also be reheated from frozen in the microwave until warmed through.
Tips for Blueberry Lemon Ricotta Pancakes
- Before adding wet ingredients, whisk or stir flour mixture well to help eliminate any big lumps of flour.
- Mix the ricotta and the other wet ingredients until really smooth before adding to the dry ingredients. This will help make sure the ricotta is evenly distributed throughout the batter.
- Be careful not to overmix the batter. Overmixing will create rubbery pancakes instead of fluffy pancakes.
More Delicious Pancake Recipes:
- Homemade Buttermilk Pancakes
- Whole Wheat Banana Pancakes
- Sheet Pan Pancakes
- Whole Wheat Pumpkin Pancakes
- Cottage Cheese Protein Pancakes
- Banana Pancakes with Fried Bananas
- Sweet Potato Pancakes
Blueberry Lemon Ricotta Pancakes
- In a large mixing bowl, whisk together the all purpose flour, baking powder, salt and sugar.
- In a medium bowl, whisk together the ricotta cheese, lemon zest, lemon juice, egg and buttermilk until smooth.
- Add the wet ingredients to the dry ingredients and whisk together just until incorporated. Lumpy batter is good batter.
- Fold in the blueberries.
- Let the batter rest while you heat the griddle or skillet.
- Heat an electric griddle to 350°F or a large skillet over medium heat with a little butter or oil.
- Using a ladle or ½ cup measuring cup, add pancake batter to the griddle. Cook until bubbles appear and start to pop and the sides of the pancakes look dry. This takes about 1-2 minutes.
- Flip pancakes and cook another 1-2 minutes until pancakes are golden brown.
- Set pancakes aside and repeat until all batter is used. This will make 8 pancakes that are 3-4 inches in diameter.
- Serve with maple syrup and enjoy!