Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry and Ricotta Pancakes are luscious and delicious. They’re made with lemon juice, blueberries, buttermilk, ricotta, salt and vanilla, all topped off with a generous helping of blueberry syrup, honey and butter. Absolutely perfect for those frosty winter mornings!

Ricotta Pancakes

This is definitely a recipe best enjoyed in the morning. These sweet, fruity pancakes go really well with a steaming hot cup of coffee on a cold winter’s morning. What better way could there be to start your day than with these sweet, delectable pancakes?

For this recipe, we’re using one of the all-time greatest fruity flavor combos. That’s right, we’re combining lemon and blueberry, where the natural citrus tartness beautifully highlights the berry sweetness, for an undeniable taste sensation. Trust us when we say that lemon and blueberry should be in the flavor combo hall of fame right next to chocolate and peanut butter!

Easy Lemon Blueberry Ricotta Pancakes Recipe

Lemon and blueberry is just such a classic flavor combo. The natural tartness of the lemon and the sweet, juicy blueberries go so well together that they make anything and everything delicious.

Even a simple recipe like pancakes can be enhanced beyond your wildest dreams. The trick is simply to ensure that you get the balance of flavors and textures right. In this case, that means using lemon and blueberries to ensure we have sweet, flavorful pancakes.

To make things even better, we’re throwing in ricotta cheese! Ricotta is a wonderfully soft, fluffy cheese from Italy that is often used in desserts as well as in main courses.

So, tomorrow morning, as you’re putting on a fresh pot of coffee, wondering what to put together for a warming, satisfying breakfast, try this recipe out! You only need your regular pancake ingredients, plus blueberries, some gorgeous lemons and ricotta cheese.

You'll Need

• Dry ingredients. These are all purpose flour, salt, baking powder and white sugar.
• Wet ingredients. That means eggs, ricotta, butter, lemon zest, lemon juice, and buttermilk. If you don’t have any ricotta handy, and there’s no deli to go to nearby, don’t worry. A low fat cottage cheese is a useful substitute for ricotta that has the added bonus of adding plenty of protein to the pancakes.
• Blueberries. While you can use frozen, we prefer fresh. If you’re not into blueberries, you can use any berry you like. Blackberries, raspberries, strawberries, or any combination thereof is a great substitution.
• Vanilla. Only a little bit of vanilla extract to act as a secret weapon in enhancing the overall flavor of this dish.

How To Make Lemon Blueberry Ricotta Pancakes

• First, combine your dry ingredients. Take a large bowl, and in it whisk together the flour, baking powder, sugar and salt. Set this mixture aside.
• Then combine your wet ingredients. In a measuring cup, whisk together the vanilla extract, buttermilk, eggs, butter, ricotta cheese, lemon zest and lemon juice.

• Now add your wet ingredients to the flour mixture, gently whisking together until well incorporated. Now stir in your blueberries.

• Finally, cook your pancakes. To do this, pour ⅓ cup onto a medium hot griddle. Cook for about three minutes, until the edges begin to firm up. Then flip the pancakes, finishing with 2 minutes on the griddle on the other side. Repeat with the remaining batter.

Serve while still hot, topped with honey , blueberry syrup and butter.

Can I Use Frozen Blueberries?

You can definitely swap out your fresh berries for frozen if that’s what’s available. The important thing is to follow a few simple steps to ensure that your frozen berries don’t sink or bleed too much color and juice into the rest of the batter.

• First, rinse the frozen berries in cool water until defrosted, and until the water runs clear.
• Do not leave your berries to defrost on the counter.
• Dry your berries thoroughly between two pieces of paper towel.

Freezing Leftover Pancakes

If you have any leftover pancakes, you can freeze them for easy storage!

To do this, first place a sheet of wax paper between each pancake and stack them together. Wrap the stack nice and tightly with aluminum foil and place the wrapped stack in a freezer bag.

❗ You can freeze pancakes like this for up to one or two months.

❗ To reheat your frozen pancakes, place them on a microwave-safe plate. Microwave them uncovered - with the aluminum foil off - for 60 to 90 seconds, or until heated all the way through.

More Pancake Recipes

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Double Chocolate Pancakes

Red Velvet Pancakes

Pancakes with Oat Milk

11 Best Pans For Pancakes

Fluffy Sourdough Discard Pancakes

Blueberry Buttermilk Pancakes

The Fluffiest Buttermilk Pancakes

If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!

Print Recipe

Lemon Blueberry Ricotta Pancakes

These Lemon Blueberry and Ricotta Pancakes are luscious and delicious. They’re made with lemon juice, blueberries, buttermilk, ricotta, salt and vanilla, all topped off with a generous helping of blueberry syrup, honey and butter. 

Author: chefjar

Prep Time5 minutes mins

Cook Time25 minutes mins

Servings: 6

Calories: 265kcal

Ingredients

• 1 ½ cups all purpose flour
• 2 teaspoons baking powder
• ½ cup granulated white sugar
• ¼ teaspoon salt
• 2 teaspoons vanilla extract
• 3 large eggs
• 1 cup whole milk ricotta
• 1 cup buttermilk preferably whole milk
• ¼ cup unsalted butter melted, plus room-temperature butter for cooking and serving
• ¼ cup freshly squeezed lemon juice
• Zest from 2 lemons
• 1 cup fresh blueberries

Serving

• Blueberry syrup or other toppings for serving
•  

Instructions

• Whisk together the flour, baking powder, sugar and salt in a large bowl.
• In a measuring cup, whisk together the vanilla, eggs, ricotta cheese, buttermilk, butter, lemon juice and lemon zest.
• Add the wet ingredients to the flour mixture and gently whisk until incorporated.
• Fold in the blueberries.
• Heat a griddle or large nonstick pan over medium-low and and wipe over with a little butter to lightly grease pan.
• Pour ⅓ cup of the batter onto a medium hot griddle or pan and cook for 2-3 minutes or until the edges begin to firm up. Flip and cook until the other side is golden brown, about 2 minutes. Repeat with remaining batter.
• Serve hot with blueberry syrup, honey or maple syrup.

Notes

Storage: place a sheet of wax paper between each pancake and stack them together. Wrap the stack nice and tightly with aluminum foil and place the wrapped stack in a freezer bag. You can freeze pancakes like this for up to one or two months.

Reheating: To reheat your frozen pancakes, place them on a microwave-safe plate. Microwave them uncovered - with the aluminum foil off - for 60 to 90 seconds, or until heated all the way through.

Nutrition

Calories: 265kcal | Carbohydrates: 42g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 69mg | Sodium: 211mg | Fiber: 1g | Sugar: 8g

Course: Pancake recipes

Cuisine: American

Keyword: blueberry lemon ricotta pancakes, lemon blueberry ricotta pancakes, pancake recipe

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