Introduction

These Lemon Blueberry Ricotta Pancakes are a bright, fluffy twist on classic pancakes. The ricotta adds a creamy texture while fresh lemon zest and blueberries provide a burst of fresh flavor perfect for a sunny weekend brunch.

A stack of three thick pancakes with a light golden-brown top and a soft, fluffy texture, each layer containing scattered blueberries. The top pancake is covered in powdered sugar and fresh blueberries, with syrup drizzling down the sides of the stack and pooling softly at the base. A small green leaf sits on top as a garnish. Around the base of the stack, additional blueberries dusted with powdered sugar are placed on a white plate, all set on a white marbled surface. 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, sugar, baking powder, baking soda, and 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 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 spatula until just combined, leaving a few lumps. 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 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 while you cook the remaining batter.
Step 7: Serve pancakes drizzled with maple-lemon syrup, dusted with powdered sugar, and garnished with extra blueberries and lemon zest if desired. Enjoy immediately.

Tips & Variations

For extra fluffy pancakes, do not overmix the batter; lumps are okay.
Swap fresh blueberries for frozen, but do not thaw before adding to batter to avoid discoloring.
Use plant-based milk and a vegan ricotta alternative to make this recipe dairy-free.
Add a pinch of cinnamon or vanilla extract to the batter for a subtle flavor twist.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave until warmed through. For longer storage, freeze pancakes layered with parchment paper in between for up to 1 month and reheat from frozen.

How to Serve

A stack of three thick, fluffy pancakes with golden-brown tops dotted with cooked blueberries is placed on a white plate. The pancakes have a soft, light yellow interior visible at the edges and are sprinkled with powdered sugar on top and around the plate. On the top pancake, there are two small white butter pats slightly melting, three fresh blueberries, and a green mint leaf for decoration. Maple syrup is pouring down the right side of the stack, pooling on the plate and glistening in the light. More fresh blueberries surround the base of the pancake stack on the plate, all set against a white marbled 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 straight from the freezer. Do not thaw them beforehand to prevent the batter from turning purple or watery.

What can I substitute for ricotta cheese?

If you don’t have ricotta, you can try cream cheese thinned with a little milk, or cottage cheese blended until smooth for a similar texture.

Lemon Blueberry Ricotta Pancakes Recipe

Print Recipe

★★★★★

5 from 104 reviews

These Lemon Blueberry Ricotta Pancakes are fluffy, tender, and bursting with fresh lemon flavor and juicy blueberries. The ricotta cheese adds a creamy texture and richness, while the lemon zest and juice brighten up the batter beautifully. Perfect for a refreshing weekend brunch, topped with a delightful maple-lemon syrup and garnished with extra berries and powdered sugar.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8–10 pancakes (serves 3-4) 1x
Category: Breakfast
Method: Stovetop
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 ½ cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt

Wet Ingredients

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

Additional Ingredients

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)
Melted butter or oil, for cooking

Instructions

Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until evenly combined.
Blend Wet Ingredients: In a separate bowl, combine the whole-milk ricotta cheese, lightly beaten eggs, milk, lemon zest, and fresh lemon juice. Whisk until the mixture is smooth and slightly fluffy.
Combine and Fold: Make a well in the center of the dry ingredients and pour in the ricotta-egg mixture. Gently fold with a rubber spatula until just combined; it’s okay if a few lumps remain. Then carefully fold in the fresh blueberries, taking care not to crush them.
Cook Pancakes: Heat a non-stick griddle or large skillet over medium-high heat and lightly brush it with melted butter or oil. Using a ¼-cup measuring cup, pour batter onto the hot surface, spacing pancakes about 2 inches apart. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown and cooked through.
Finish and Serve: Transfer the cooked pancakes to a baking sheet and keep warm in a 200 °F (93 °C) oven. Drizzle each stack with the optional maple-lemon syrup, dust with powdered sugar, and garnish with extra blueberries and a sprinkle of lemon zest. Serve immediately for the best flavor and texture.

Notes

Use fresh blueberries for the best burst of flavor and texture in the pancakes.
If you prefer a dairy-free option, substitute ricotta and milk with plant-based alternatives, but this may alter texture slightly.
Do not overmix the batter to keep pancakes tender and fluffy.
Keeping pancakes warm in a low oven prevents them from getting soggy or cold before serving.
The maple-lemon syrup is optional but adds a bright, sweet finish that complements the pancakes beautifully.

Keywords: lemon blueberry pancakes, ricotta pancakes, fluffy pancakes, breakfast recipe, lemon zest pancakes, summer pancakes, easy brunch recipe