These Blueberry Lemon Ricotta Pancakes absolutely melts in your mouth! They are soft and tender, with the most lovely lemon flavor with a pop of fresh blueberries. They are easy to make and the perfect weekend breakfast that will become a new family favorite!
If you like blueberry pancakes you are going to love this lemon blueberry ricotta pancake recipe! They make a delicious weekend breakfast for the whole family. They have a wonderful lemon flavor that goes so well with the sweet blueberries, just like in this Blueberry overnight oats recipe.
We usually have a pancake breakfast on the weekends, like these Greek Yoghurt Lemon Pancakes or these Peach Pancakes. I love to cook up a big batch of pancakes and then save the leftovers to heat up on busy weekday mornings. They can also be frozen for later on.
Ingredients
Making these lemon ricotta blueberry pancakes is easy, all you need are a few basic ingredients.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- All purpose flour
- Baking powder and Baking soda, a mix of the two gives light and fluffy pancakes.
- Salt
- Milk, of your choice
- Ricotta, full fat
- Eggs, use large eggs
- Lemon, both the juice and zest for extra lemon flavor
- Maple syrup, or granulated sugar
- Vanilla extract
- Blueberries, fresh or frozen
- Butter, for frying
See recipe card for quantities.
Instructions
- In a bowl, stir together the dry ingredients (flour, baking powder, baking soda and salt). In a separate bowl, stir the wet ingredients together (milk, ricotta, eggs, vanilla extract lemon juice and zest and maple syrup).
- Add the dry ingredients to the bowl with the wet ingredients. Stir until just until combined, carful not to over mix or you will end up with dense pancakes. Gently fold in the blueberries.
- Melt a little butter in a large skillet over medium high and add about ¼-⅓ cup batter to the pan depending on how big pancakes you like. Fry the pancakes until the bottom is golden brown, and bubbles start to form at the top, about 2-3 min. Flip and cook for about 1-2 min more until golden brown.
- Serve warm with more fresh blueberries, ricotta and maple syrup.
I like to serve these Blueberry Lemon Ricotta Pancakes with some whipped ricotta, blueberries or a drizzle of maple syrup.
For more great pancake recipes, try my Swedish Pancakes or these fast and easy 3 Ingredient Chocolate Banana Pancakes.
How to store pancakes
If you have any leftovers, or make a double batch, this is how to best store them:
- Let the pancakes cool down in room temperature.
- Place the pancakes in an airtight container, or ziplock bag. Tightly seal it and store in the fridge for up to 3-4 days.
- You can also freeze these pancakes in the airtight container or ziplock bag, for up to 3 months.
More pancake recipes
Blueberry recipes
I really hope you will give these delicious Blueberry Lemon Ricotta Pancakes a try, they are a great start to the day!
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Happy cooking!
These Blueberry Lemon Ricotta Pancakes absolutely melts in your mouth. They are easy to make and has the most lovely lemon flavor.
- 1 ⅔ cups (200g) all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (250g) milk of your choice
- ¾ cup (180g) ricotta
- 2 eggs
- 1 lemon, juice and zest
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- 1 cup (150g) blueberries, fresh or frozen
- butter for frying
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In a bowl, stir together the dry ingredients (flour, baking powder, baking soda and salt). In a separate bowl, stir the wet ingredients together (milk, ricotta, eggs, vanilla extract lemon juice and zest and maple syrup).
-
Add the dry ingredients to the bowl with the wet ingredients. Stir until just until combined, carful not to over mix or you will end up with dense pancakes. Gently fold in the blueberries.
-
Melt a little butter in a large skillet over medium high and add about ¼-1/3 cup batter to the pan depending on how big pancakes you like. Fry the pancakes until the bottom is golden brown, and bubbles start to form at the top, about 2-3 min. Flip and cook for about 1-2 min more until golden brown.
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Serve warm with more fresh blueberries, ricotta and maple syrup.
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