Introduction

Lemon Blueberry Ricotta Pancakes combine fluffy, tender batter with bright citrus notes and bursts of juicy blueberries. These pancakes are perfect for a refreshing breakfast or a special weekend brunch.

A stack of three thick, golden brown pancakes with visible blueberries baked inside each layer is placed on a white plate. The pancakes are soaked with golden syrup that drips slowly down the sides. On top, there is a neat pile of fresh, deep blue blueberries dusted lightly with powdered sugar, and a small green mint leaf for decoration. More blueberries are scattered on the plate around the pancakes, also dusted with powdered sugar, creating a fresh and sweet look. The background is a white marbled texture, slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt
¾ cup whole-milk ricotta cheese
2 large eggs, lightly beaten
½ cup milk (dairy or plant-based)
2 tablespoons lemon zest (zest of one large lemon)
2 tablespoons fresh lemon juice
1 cup fresh blueberries, plus extra for garnish
¼ cup maple syrup mixed with 1 teaspoon lemon juice (maple-lemon syrup, optional)
Powdered sugar for dusting (optional)
Additional fresh berries for garnish (optional)

Instructions

Step 1: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and fine sea salt until evenly combined.
Step 2: In a separate bowl, combine the ricotta cheese, lightly beaten eggs, milk, lemon zest, and fresh lemon juice. Whisk until the mixture is smooth and slightly fluffy.
Step 3: Make a well in the center of the dry ingredients and pour in the ricotta mixture. Gently fold with a rubber spatula until just combined; a few lumps are okay. Carefully fold in the fresh blueberries without crushing them.
Step 4: Heat a non-stick griddle or large skillet over medium-high heat and lightly brush with melted butter or oil. Using a ¼-cup measure, pour batter onto the hot surface, spacing pancakes about 2 inches apart.
Step 5: Cook the pancakes for 2–3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes until golden brown and cooked through.
Step 6: Transfer cooked pancakes to a baking sheet and keep warm in a 200 °F (93 °C) oven. Serve drizzled with maple-lemon syrup, dusted with powdered sugar, and garnished with extra blueberries and lemon zest.

Tips & Variations

For extra fluffiness, gently separate the egg whites and beat them until stiff peaks form, then fold into the batter last.
Try adding vanilla extract or a pinch of cinnamon for a subtle flavor twist.
Use frozen blueberries if fresh aren’t available, but toss them in a little flour first to prevent sinking.
Skip the maple-lemon syrup and use plain maple syrup or honey if preferred.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or skillet to maintain their texture. For longer storage, freeze pancakes separated by parchment paper for up to 1 month and reheat from frozen.

How to Serve

A stack of three thick, golden brown pancakes with a slightly crispy surface and fluffy texture inside sits centered on a white plate. Each pancake is light yellow with hints of darker spots where blueberries are baked into the batter, visible both on the sides and tops. On top of the stack, there are two small squares of butter that are pale yellow and melting slightly. Fresh, plump blueberries with a deep blue color are scattered around the base of the pancakes and placed on the butter. A small green mint leaf rests beside the blueberries on top. Amber-colored syrup is drizzling down the right side of the stack, pooling slightly on the plate at the base. The whole dish is dusted lightly with white powdered sugar that highlights the textures on the pancakes and blueberries. The background is a smooth white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to a few hours in advance and keep it covered in the refrigerator. Give it a gentle stir before cooking.

What can I use instead of ricotta cheese?

You can substitute cottage cheese blended until smooth or Greek yogurt for a different texture, but ricotta provides the best creaminess and tenderness.