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Stack of lemon blueberry ricotta pancakes topped with fresh blueberries

Lemon Blueberry Ricotta Pancakes

Fluffy pancakes infused with lemon zest and bursting with juicy blueberries, perfect for a delightful breakfast.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pancake Base
  • 2 cups all-purpose flour Can substitute with whole wheat flour for a healthier option.
  • 1/2 teaspoon baking soda Helps the pancakes rise; essential for light results.
  • 1 tablespoon baking powder Creates fluffiness; essential for that pancake lift.
  • 2 tablespoons sugar Adjust based on preference.
  • 1/8 teaspoon salt Enhances flavors.
  • 1 teaspoon vanilla extract Use pure vanilla for best flavor.
  • 1 cup milk Dairy-free options: almond or oat milk work well.
  • 2 large eggs Can substitute with flax eggs for vegan version.
  • 1/2 cup ricotta cheese Cottage cheese can be used, but texture will differ.
Flavor Enhancers
  • Zest from 1 lemon lemon zest Adds refreshing brightness.
  • 2 tablespoons lemon juice Fresh is best.
  • 1 cup blueberries Fresh or frozen blueberries can be used.
For Serving
  • as needed Maple syrup Can substitute honey or yogurt.
  • as needed Butter For serving.

Method
 

Preparation
  1. In a large bowl, whisk together the flour, baking soda, baking powder, sugar, and a pinch of salt. Set aside.
  2. In a smaller bowl, whisk together the vanilla extract, milk, eggs, ricotta cheese, lemon zest, and lemon juice.
  3. Pour the wet ingredients into the flour mixture and gently whisk until just combined, being careful not to overmix.
  4. Fold in the blueberries so they’re evenly distributed.
Cooking
  1. Heat a non-stick griddle over medium heat.
  2. Pour about half a ladle of batter for each pancake onto the griddle.
  3. Cook for about three minutes, or until edges start to firm up and bubbles form on top.
  4. Flip gently and cook for an additional 1 to 2 minutes until both sides are golden brown.
  5. Repeat with remaining batter.
  6. Serve hot with maple syrup and a pat of butter.

Notes

Pancakes are best served fresh. Store leftovers in an airtight container in the fridge for up to three days. These pancakes can also be frozen for up to three months.