Dessert

Blueberry Lemon Ricotta Pancakes Recipe

BySophie Carsel October 23, 2025October 23, 2025

Introduction

Blueberry Lemon Ricotta Pancakes are light, fluffy, and bursting with fresh flavors. The ricotta adds a creamy texture while the lemon zest and juice brighten each bite. These pancakes make a delightful weekend breakfast or brunch treat.

A stack of three thick, golden-brown blueberry pancakes sits centered on a white plate with a white marbled texture underneath. Each pancake layer is fluffy with visible blueberries baked inside, some slightly bursting and oozing juice. The top pancake is dusted with powdered sugar, topped with fresh blueberries and a small lemon wedge placed upright. Light amber syrup is pooling around the base, with a few scattered blueberries resting on the plate around the stack. The edges of the pancakes have a crispy texture, contrasting with the soft interior. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup ricotta cheese
1 cup all-purpose flour
1/2 cup milk
2 large eggs
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup fresh blueberries
Zest of 1 lemon
Juice of 1 lemon

Instructions

Step 1: In a large bowl, mix together the ricotta cheese, milk, eggs, sugar, lemon zest, lemon juice, and vanilla extract until well combined.
Step 2: In another bowl, whisk together the flour, baking powder, and salt.
Step 3: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Step 4: Gently fold in the fresh blueberries, being careful not to crush them.
Step 5: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
Step 6: Pour 1/4 cup of batter onto the skillet for each pancake.
Step 7: Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown on the other side, about another 2 minutes.
Step 8: Serve the pancakes warm with maple syrup or additional fresh blueberries.

Tips & Variations

Use lemon zest and juice from organic lemons to avoid any wax or chemicals on the peel.
Swap the blueberries for raspberries or chopped strawberries for a different fruity twist.
For extra fluffiness, let the batter rest for 5-10 minutes before cooking.
Add a pinch of cinnamon or nutmeg for warm spice notes.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet or microwave until heated through. You can also freeze pancakes by layering parchment paper between each pancake and storing them in a freezer-safe bag for up to 1 month. Reheat from frozen by toasting or microwaving.

How to Serve

A stack of three golden brown pancakes with visible dark blueberries cooked inside each layer sits in the center of a white plate. The pancakes have a slightly crispy edge and are topped with several fresh blueberries and a small wedge of lemon placed upright on the top pancake. Powdered sugar is lightly dusted over the top layer and around the plate. A light amber syrup pools beneath the stack and spreads slightly on the plate. The white marbled surface beneath the plate adds a clean, simple background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries but add them directly from frozen to avoid discoloring the batter. Be gentle when folding them in to prevent the batter from turning purple.