These Blueberry Lemon Ricotta Pancakes are a flavorful twist on a breakfast staple. Full of lemon and blueberry flavor along with an extra rich texture from the ricotta these pancakes are bound to wow your family.
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❤️ Why You'll Love It
- The flavor combination of tangy lemon and sweet blueberry makes these pancakes taste like summer on your plate.
- The creamy ricotta cheese adds richness and tenderness to the pancakes, resulting in fluffy pancakes every time.
- You only need simple ingredients that are all easy to find at your local grocery store. No specialty stores are needed.
I'm not usually a fan of pancakes, but these fruit-filled flavors have changed my mind for good. You will fall in love with these delicious pancakes after the first bite.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes
- All-purpose flour - You must use all-purpose or plain flour and not self-rising flour to make these homemade pancakes.
- Granulated sugar - Sugar adds a touch of sweetness to your pancakes to help balance out the citrus flavor.
- Baking powder - This is what gives your pancakes their ability to rise and become fluffy. Make sure your baking powder is fresh and not expired.
- Salt - This pantry staple helps to balance out the sweetness in these pancakes.
- Large egg - The egg works as a binder to help your batter stay together.
- Vanilla extract - This will give your pancakes a delicious flavor.
- Buttermilk - You can make homemade buttermilk if you don't have buttermilk on hand.
- Whole milk ricotta cheese - Look for a full fat ricotta cheese because it adds the best texture and flavor.
- Lemon juice - Fresh lemon juice will give your pancakes the best flavor.
- Fresh lemon zest - Zest gives an extra burst of lemon flavor to your pancake batter.
- Blueberries - Fresh blueberries will work best for this easy recipe.
- Butter - Unsalted butter or salted butter can be used since you are just brushing it on your skillet.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a large bowl, whisk flour, granulated sugar, baking powder and salt.
- In a separate bowl, whisk together eggs and vanilla. Add ricotta cheese and buttermilk then mix well using a whisk.
- Add the ricotta mixture to the flour mixture, pour lemon juice and add lemon zest then mix everything until just incorporated.
- Over medium heat, brush a large skillet with a little butter.
- Pour ⅓ cup of the pancake mixture and top with some blueberries. Cook for 1 ½ to 2 minutes until the top looks set and the bottom is golden brown.
- Flip with a spatula and cook for another 1 ½ to 2 minutes. Continue with the remaining batter.
🥣 Equipment
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- Large mixing bowl
- Medium bowl
- Large skillet or non-stick griddle
- ⅓ cup measuring cup
- Spatula
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💡 Amira's Tips
- Make sure to use a hot skillet this will give you the best pancakes and won't overcook them.
- If you want to cook a large batch of pancakes at one time, I recommend using a griddle. Just make sure that you preheat them.
- I recommend that you turn the heat down to low in between pancakes so that your pancakes don't overheat and burn. Turn the heat back up when you add the batter to the pan.
- The pancakes are ready to flip as soon as the bubbles in the batter pop.
- Frozen blueberries can be used, however, I recommend that you thaw them first and dry them so that they don't water down your batter.
🧺 Storage
Storage - Store leftover pancakes in an airtight container in the fridge for up to five days.
Freezing - You can also freeze the pancakes in a freezer-safe bag, and place a piece of parchment paper between the pancakes to prevent them from sticking together. They can be stored for up to three months.
💬 FAQs
I like to reheat pancakes in a skillet over medium heat for 1-2 minutes on each side. However, you can also microwave them for about 45 seconds to one minute.
Ricotta will add a creamy texture and rich flavor to these delicious pancakes.
⌛ Make Ahead
One great thing about this recipe is that pancakes reheat well. So, feel free to make a big batch so that they are ready to enjoy on a busy morning.
🍽️ Serve With
- Pancakes make a delicious breakfast when served on their own. If you want to get a little creative in the kitchen instead of using pure maple syrup or pancake syrup on top of them try using this Date Caramel Sauce or Strawberry Coulis for an extra sweet treat.
- Delicious when served with blueberry compote, too.
- You can also serve them alongside your favorite breakfast protein such as scrambled eggs or with Fresh Fruit Salad as a side dish.
👩🍳 Variations
- Out of fresh blueberries? Swap them out and use raspberries or blackberries instead.
- Swap out the lemon zest and juice for lime zest and juice for even more flavor.
- Regular milk can be used in place of the buttermilk, however, buttermilk does give these pancakes their best flavor.
📣 Related Recipes
- Baghrir is Moroccan Pancakes that are soft, spongy, and full of flavor. If you are looking for the ultimate light and fluffy recipe this is it.
- Qatayef is a delicious fried and stuffed pancake recipe that is often served as a dessert for Ramadan.
- Are you looking for another delicious breakfast for busy weekdays? If so, these Banana Applesauce Muffins, are flavorful and healthy, and a great way to start your day.
- These Strawberry Pancakes are a delightful start to your morning with a smile. Bursting with juicy strawberries, this fluffy comfort is great for breakfast, brunch, or to celebrate special occasions like Mother's Day.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Blueberry Lemon Ricotta Pancakes
Ingredients
- 1 cup all purpose flour
- 4 Tablespoons granulated sugar
- 2 teaspoon baking powder
- A pinch of salt
- 2 large egg
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- ½ cup full fat ricotta cheese
- 2 Tablespoons lemon juice
- 1 teaspoons lemon zest
- 1 cup blueberries
- Butter to brush the pan about a tablespoon
Instructions
- In a large bowl, mix flour, granulated sugar, baking powder and salt.
- In another bowl whisk together eggs and vanilla.
- Add ricotta cheese and buttermilk then mix well using a whisk.
- Add the ricotta mixture to the dry ingredients, pour lemon juice and add lemon zest then mix everything until just incorporated.
- Over medium heat brush a skillet with melted butter.
- Pour ⅓ cup of the pancake mixture and top with some blueberries.
- Cook for 1 ½ to 2 minutes until the top looks set.
- Flip with a spatula and cook for another 1 ½ to 2 minutes.
- Continue cooking brushing the skillet every couple of pancakes.
- Serve with your favorite sauce.
Notes
- I suggested turning the heat to low in between pancakes to allow pan to cool down a bit so the batter won’t brown too quickly then raise it up to medium again after pouring and adding the berries on top.
- Use a whisk to mix in the ricotta with the buttermilk and the rest of the wet ingredients, it is easier than using a spatula.
- Please check the nutrition disclaimer policy.
Nutrition
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Andrea
Easy to make, I used organic maple syrup for serving and came out so delicious.