Recipe

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This recipe for lemon blueberry ricotta pancakes makes a soft, pillowy stack that hits the fork just right.

Get ready for the fluffiest, most flavorful pancakes of your life. These Lemon Blueberry Ricotta Pancakes hit the spot every single time.

Blueberry Ricotta Pancakes

These blueberry lemon ricotta pancakes are a bright, brunch-worthy twist on my epic ricotta pancakes with fresh blueberries folded right into the batter, and a hint of lemon makes them feel fresh. If you’re out of lemons, make the ricotta-blueberry version. They're just as fluffy as my best pancake recipe with that rich ricotta texture.

Ingredients

All-purpose flour forms the base, baking powder keeps them fluffy, and a pinch of salt balances the sweetness. Eggs bind the batter, ricotta cheese gives these pancakes their signature tender texture, and milk keeps the batter smooth. Lemon zest and fresh lemon juice freshen this up, while blueberries give each bite a burst of sweetness.

How to Make Lemon Blueberry Ricotta Pancakes

Measure the dry ingredients in a medium bowl.
Measure the flour gently without packing the measuring cup.
In a large bowl, combine the wet ingredients.
Use a fork to whisk the eggs first, then add the milk and ricotta and mix well. Then the other wet ingredients, including the lemon zest.
Combine the batter and add the blueberries.
Add the dry ingredients into the large bowl and mix. At the end, fold in the blueberries.
Cook the pancakes.
Over medium heat, for about 2 minutes per side.
Serve them warm.
Topped with more blueberries, pancake syrup, or blueberry syrup.

More Brunch-Worthy Pancakes

Don't stop here. Make these today and come back for my classic buttermilk pancakes, these sour cream pancakes, and lemon ricotta pancakes. Skip going out with these copycat IHOP pancakes and celebrate with these carrot cake pancakes.

Easy Lemon Blueberry Ricotta Pancakes

large stack of pancakes with blueberries in them

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

This recipe for lemon blueberry ricotta pancakes makes a soft, pillowy stack that hits the fork just right.

5 from 17 votes

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Watch how it’s made:

Ingredients

1 ¼ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
Pinch salt
¾ cup ricotta cheese
¾ cup milk
2 eggs
1 lemon, zested + 2 tablespoons juiced
½ teaspoon vanilla
¾ cup blueberries

Instructions

Make the batter

In a medium bowl, combine the flour, sugar, baking powder, and salt. Set aside.
In a large bowl, whisk the eggs. Then, add the ricotta cheese, milk, 2 tablespoons of lemon juice, lemon zest, and vanilla. Use to combine the wet ingredients and mix until smooth, without any clumps. You can also use a blender on low speed to combine everything.
Add the dry ingredients to the wet ingredients bowl and mix until they're just combined and there's no visible flour left. Add the blueberries into the bowl and gently fold them into the batter with a silicone spatula.

Cook:

Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F. Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for 2 minutes, until the edges are defined and bubbles form.
Flip the pancakes over and cook for another 2 minutes on the other side. The middle of the tops should feel puffy. Avoid pressing down on the pancake after flipping and only flip once. Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest of the batter.

Serve:

Plate a few pancakes on a plate, top with your favorite toppings and syrups.

Notes

This recipe works best with whole or 2% milk. Non-fat milk is thinner and yields a runnier batter, which doesn’t cook through (wet pancakes in the middle).
Part-skim ricotta yields softer pancakes that feel a little custardy.