drizzling maple syrup onto tall stack of ricotta blueberry pancakes
Breakfast,  Quick and Easy

Blueberry Lemon Ricotta Pancakes

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These blueberry lemon ricotta pancakes are moist AND fluffy. With the most wonderful milky flavour from the ricotta, pops of gooey blueberries, and some zing from the lemon zest. Definitely a party in your mouth type of breakfast! Serve with a dollop of Greek yogurt (or sour cream), more blueberries, and as much maple syrup as your heart desires. These ricotta pancakes are a perfect breakfast, brunch, lunch, or dinner item. Really, I could eat them anytime of day! You can use customize this recipe with whatever fillings and flavourings you prefer.

cross section of stack of blueberry ricotta pancakes

Choosing your ricotta

The best ricotta for this recipe is to use full fat ricotta. Low fat or skim ricotta are more watery and will result in a too wet pancake. You want that extra fat! It will give your pancakes a buttery crumb without being too dense. 

Make your own ricotta if you can’t find it in your store or are feeling fancy. Homemade ricotta is very easy to make and so delicious. 

How to make perfectly fluffy pancakes

Use a kitchen scale to weigh your flour. If you don’t have a kitchen scale then use a spoon to mix the flour before spooning into a measuring cup and leveling off the top with a knife without packing the flour into the cup. 

When adding the flour, fold the flour in with a whisk or spatula just until the flour is incorporated. Do not try to get rid of the lumps because you do not want to over mix. A general rule of thumb is lumpy batter = fluffy pancakes. 

Let the batter rest in the fridge for 20 minutes before cooking. This will relax the gluten and allow the starch to swell before cooking, resulting in a fluffier pancake. 

How to make buttermilk

I usually never have buttermilk on hand but I always have milk on hand! I never found the appeal of buying a large bottle of which I am only going to be using under one cup. It is very easy to make your own buttermilk, and you only need milk and some kind of acid – white vinegar, apple cider vinegar, and lemon juice all work very well.

I like to leave the milk out on the counter for 30 minutes or heat the milk to room temperature. I find that with cold milk it doesn’t curdle as fast. Add the acid to the milk and stir until combined. Then let it sit for about five minutes. It should be very thick and chunky. Not the most appetizing looking but it will make your ricotta pancakes taste so delicious!

drizzling syrup onto stack of thick pancakes

Fresh or frozen blueberries?

I used fresh blueberries in this recipe but they can be swapped out for frozen blueberries without an issue. When using fresh blueberries, I like to add them into the pancakes in the pan, after I pour in the batter. That is because I find that fresh blueberries usually sink to the bottom of the bowl of batter. Frozen blueberries sink less so you can just add them into the batter (do not thaw) and continue on with the recipe. 

Other pancake flavours and variations 

This recipe can be used as a base for any other flavour of ricotta pancakes you may want. If you don’t like lemon zest – just leave it out! Here is a list of changes that you can make:

  • Blueberry ricotta pancakes – swap the lemon zest for 1 tsp pure vanilla extract
  • Lemon ricotta pancakes – leave out the blueberries
  • Ricotta pancakes – leave out the zest and blueberries and add 1 tsp pure vanilla extract
  • Raspberry ricotta pancakes – swap out the blueberries for 1 cup fresh or frozen raspberries
  • Ricotta chocolate chip pancakes – leave out the blueberries and lemon zest. Add 1 cup chocolate chips.

And remember, you are not limited to these flavours – feel free to switch them up according to your preferences and vision! 

drizzling maple syrup onto stack of ricotta pancakes

Other breakfast and/or brunch recipes you need to try right now!

Let’s make pancakes!

Combine the room temperature milk and apple cider vinegar (or lemon) in a cup and set aside for 5 minutes, while continuing with the recipe.

Combine the ricotta, sugar, and salt in a large bowl. Add the eggs and whisk together just until combined. Add the buttermilk and whisk to combine. 

Sift the flour and baking powder right into the same bowl, on top of the mixture. Add the zest. Fold the flour in with a whisk, just until the flour is incorporated and you don’t see any dry bits of flour. Do not try to get rid of the lumps because you do not want to over mix. Lumpy batter = fluffy pancakes.

Let the batter rest in the fridge for 20 minutes for extra fluffy pancakes. If you do not have the extra time, you can start cooking them right away.

If using frozen blueberries, add them in at this point! You can add fresh blueberries at this point too but I prefer to add them into each pancake in the skillet because they tend to sink to the bottom of my batter.

Heat a non-stick pan or well seasoned cast iron pan on medium-low heat. Melt a little bit of butter into the pan, just to coat the bottom. 

Add 3 tablespoons of batter per pancake into the pan. I use a cookie scoop to portion out the pancakes. I like to make three pancakes at a time in a 10” pan. As soon as you pour the batter in the pan, carefully place the blueberries into each pancake. Flip the pancake once you see the edges lose their shine and little bubbles start to form on the surface. This may take a minute or two. Cook them on the other side for another minute until golden brown. Repeat with the rest of the batter

Serve the warm blueberry lemon ricotta pancakes topped with Greek yogurt (or sour cream), fresh blueberries, and a drizzle of maple syrup. Any leftovers can be refrigerated in an airtight container for up to three days. Warm up the leftover blueberry lemon ricotta pancakes before eating them for best results. 

stack of thick pancakes on a plate with yogurt and fresh blueberries

Happy flipping! xx

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drizzling maple syrup onto tall stack of ricotta blueberry pancakes

Blueberry Lemon Ricotta Pancakes

Mary
These lemon ricotta blueberry pancakes aren’t your typical pancakes! They are super moist and fluffy from the ricotta. The ricotta gives the pancakes a very milky and sweet flavour that you won't be able to get enough of. The blueberries and lemon zest add freshness and tang to the mix. Serve them with Greek yogurt (or sour cream) on top, a sprinkling of fresh blueberries, and a drizzle of maple syrup. These make the perfect breakfast or brunch. They are a favourite in my kitchen, and the extra protein from the ricotta is just another excuse to make them every weekend. Oh, and you only need one bowl!
5 from 1 vote
Prep Time 8 mins
Cook Time 20 mins
Total Time 28 mins
Course Breakfast, Brunch
Cuisine American
Servings 10 medium pancakes

Equipment

  • large nonstick or well seasoned cast iron pan
  • spoons or measuring cup to pour batter

Ingredients
  

  • ¾ cup room temperature whole milk (2% works too)
  • 1 tbsp apple cider vinegar, white vinegar, or lemon juice
  • 1 cup full fat ricotta
  • 3 large eggs
  • 2 tbsp granulated sugar
  • 1 ¼ cup all purpose flour 150g
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 1 lemon, zested optional
  • 1 cup fresh or frozen blueberries see notes
  • 2 tbsp butter for cooking the pancakes

Instructions
 

  • Combine the room temperature milk and vinegar (or lemon juice) in a cup and set aside for 5 minutes.
    ¾ cup room temperature whole milk, 1 tbsp apple cider vinegar, white vinegar, or lemon juice
  • Combine the ricotta, sugar, and salt in a large bowl. Add the eggs and whisk together just until combined. Add the buttermilk and whisk to combine.
    1 cup full fat ricotta, 2 tbsp granulated sugar, ¼ tsp salt, 3 large eggs
  • Sift the flour and baking powder right into the same bowl, on top of the mixture. Add the zest. Fold the flour in with a whisk, just until the flour is incorporated and you don’t see any dry bits of flour. Do not try to get rid of the lumps because you do not want to over mix. Lumpy batter = fluffy pancakes.
    1 ¼ cup all purpose flour, 1 tbsp baking powder, 1 lemon, zested
  • Let the batter rest in the fridge for 20 minutes for extra fluffy pancakes. If you do not have the extra time, you can start cooking them right away.
  • If using frozen blueberries, add them in at this point! If using fresh blueberries, you could add them in now but I prefer to add them into each pancake in the skillet because they tend to sink to the bottom of my batter.
    1 cup fresh or frozen blueberries
  • Heat a non-stick pan or well seasoned cast iron pan on medium-low heat. Melt a little bit of butter into the pan, just to coat the bottom.
    2 tbsp butter
  • Add 3 tablespoons of batter per pancake into the pan. I like to use a cookie scoop to portion out the pancakes. I like to make three pancakes at a time in a 10” pan. As soon as you pour the batter in the pan, carefully place the blueberries into each pancake. Flip the pancake once you see the edges lose their shine and little bubbles start to form on the surface. This may take a minute or two. Cook them on the other side for another minute until golden brown. Repeat with the rest of the batter
  • Serve the warm blueberry lemon ricotta pancakes topped with Greek yogurt (or sour cream), fresh blueberries, and a drizzle of maple syrup.
  • Any leftovers can be refrigerated in an airtight container for up to three days. Warm up the leftover blueberry lemon ricotta pancakes before eating them for best results.

Notes

How to make fluffy pancakes:
  • Use a kitchen scale to weigh your flour. If you don’t have a kitchen scale then use a spoon to mix through your flour before spooning into a measuring cup and leveling off the top with a knife without packing the flour into the cup.
  • Fold the flour in with a whisk or spatula just until the flour is incorporated. Do not try to get rid of the lumps because you do not want to over mix. Lumpy batter = fluffy pancakes.
  • Let the batter rest in the fridge for 20 minutes before cooking. This will relax the gluten and allow the starch to swell before cooking, resulting in a fluffier pancake.
Fresh or frozen blueberries:
These are both equally tasty. When using fresh blueberries, I like to add them into the pancakes in the pan, after I pour in the batter. That is because I find that fresh blueberries usually sink to the bottom of the bowl of batter. Frozen blueberries sink less so you can just add them into the batter (do not thaw) and continue on with the recipe.
Other pancake flavours and variations
This recipe can be used as a base for any other flavour of ricotta pancakes you may want. Here are some examples of changes you can make:
  • Lemon ricotta pancakes – leave out the blueberries
  • Ricotta pancakes – leave out the zest and blueberries and add 1 tsp pure vanilla extract
  • Raspberry ricotta pancakes – swap out the blueberries for 1 cup fresh or frozen raspberries
  • Ricotta chocolate chip pancakes – leave out the blueberries and lemon zest. Add 1 cup chocolate chips.
Keyword blueberry ricotta pancakes, easy, Fluffy, ricotta pancakes

2 Comments

  • Tammy

    5 stars
    Outstanding. I used actual buttermilk and went with the lemon zest (of one lemon) and fresh blueberries. Left batter to rest 30 minutes. Gently folded flour. Placed berries in pancakes as they cooked and more for garnish. OMG, fluffy light texture, delicate lemon taste. I used fine ricotta. And late harvest Quebec maple syrup. Simply devine. Probably the best pancakes I’ve ever had. Thanks! Wish I could post a pic ’cause they sure are purdy.

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