These blueberry lemon pancakes are soft, fluffy, and moist. They're packed with pops of gooey blueberries, zesty lemon flavour, and milky flavour from added ricotta. The ricotta gives these an ultra soft texture and adds some extra protein. Serve with a dollop of Greek yogurt, more blueberries, a squeeze of lemon, and as much maple syrup as your heart desires.
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Why you will LOVE this recipe:
- Soft & fluffy: They're ultra soft and fluffy thanks to added ricotta. It keeps them moist and adds protein.
- Lemon flavour: They have lemon zest and juice for loads of natural, zesty lemon flavour.
- Quick & easy: The pancakes come together in one bowl and are super easy to make. You don't need to rest the batter - just start frying them off right away.
These blueberry lemon brownies are such an easy zesty blueberry dessert to make as well!
Jump to:
Choosing your ricotta
The best ricotta for this recipe is to use full fat ricotta. It will give your pancakes a buttery crumb without being too dense.
You can try low fat or skim ricotta if you prefer but I recommend full fat.
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.
Ideally let the batter rest in the fridge for 20 minutes before cooking. You don't need to though. This will relax the gluten and allow the starch to swell before cooking, resulting in a fluffier pancake.
Flavour 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 possible flavours:
- Blueberry ricotta pancakes - swap the lemon zest for 1 teaspoon pure vanilla extract
- Lemon ricotta pancakes - leave out the blueberries
- Ricotta pancakes - leave out the zest and blueberries and add 1 teaspoon 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.
Serve the pancakes with lemon curd or raspberry curd for a brighter citrus flavor.
Make ahead
The pancake batter can be made up to the night before and stored in the fridge. It'll actually improve the texture of the pancakes. They'll be thicker and more even.
FAQ
Yes, omit the lemon juice and milk.
Yes, you can omit the lemon zest. Replace the lemon juice with white vinegar or apple cider vinegar if you prefer.
Yes you can substitute it with cottage cheese if you prefer. You may need to add more milk to get the consistency you prefer because cottage cheese usually has less moisture.
Key ingredients
Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!
Ricotta: This gives the pancakes a soft, tender crumb and adds protein. You can substitute with cottage cheese (you may need to add more buttermilk or milk to thin out the batter).
Lemons: Lemon juice and zest are both used. You can omit the lemon zest if you don't like lemon.
Blueberries: Fresh or frozen will work great. You can also use wild blueberries.
All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
Step by step
Step 1 - Make the buttermilk: combine the room temperature milk and vinegar (or lemon juice) in a cup and set aside for 5 minutes.
Step 2 - Combine the eggs, ricotta, sugar, salt, lemon zest, and buttermilk in a large bowl. Whisk until smooth.
Step 3 - Sift the flour and baking powder right into the same bowl, on top of the mixture. Fold the flour in with a whisk, just until the flour is incorporated and you don’t see any dry bits of flour. Lumpy batter = fluffy pancakes.
Step 4 - Fold in the blueberries and let 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.
Step 5 - 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.
Step 6 - Add 4 tablespoons of batter per pancake into the pan. I like to use a cookie scoop to portion out the pancakes. 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.
Step 7 - Serve the warm blueberry lemon ricotta pancakes topped with Greek yogurt (or sour cream), fresh blueberries, and a drizzle of maple syrup.
Check out these other recipes:
Happy flipping!
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📖 Recipe
Blueberry Lemon Ricotta Pancakes
Equipment
- large nonstick or well seasoned cast iron pan
Ingredients
- 1 lemon zested
- 1 tablespoon lemon juice freshly squeezed
- ¾ cup room temperature whole milk (2% works too)
- 1 cup full fat ricotta
- 3 large eggs
- 3 tablespoons granulated sugar
- 1 ¼ cup all purpose flour 150g
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup blueberries fresh or frozen
- 2 tablespoons butter for cooking the pancakes
Instructions
- Make the buttermilk: combine the room temperature milk and vinegar (or lemon juice) in a cup and set aside for 5 minutes.1 tablespoon lemon juice, ¾ cup room temperature whole milk
- Combine the eggs, ricotta, sugar, salt, lemon zest, and buttermilk in a large bowl. Whisk until smooth.1 cup full fat ricotta, 3 large eggs, 3 tablespoons granulated sugar, ¼ teaspoon salt, 1 lemon
- Sift the flour and baking powder right into the same bowl, on top of the mixture. Fold the flour in with a whisk, just until the flour is incorporated and you don’t see any dry bits of flour. Lumpy batter = fluffy pancakes.1 ¼ cup all purpose flour, 1 tablespoon baking powder
- Fold in the blueberries and let 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.1 cup 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 tablespoons butter
- Add 4 tablespoons of batter per pancake into the pan. I like to use a cookie scoop to portion out the pancakes. 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.
Notes
- 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
Tammy
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.
Mary
I am so so happy you enjoyed them! They really are so good. Mmm late harvest Quebec maple syrup sounds so delicious on top! Thank you so much!