Wouldn’t it be so very nice to wake up every morning to this light and fluffy Blueberry Lemon Ricotta Pancake, filled with fresh blueberries and zesty lemon flavors, drizzled with luscious maple syrup…
Ahh, a girl can dream.
In all seriousness though, even if it’s not an everyday thing, make this Blueberry Lemon Ricotta Pancake happen for a weekend or holiday brunch, or when you feel like you need a little something to jazz up your breakfast in the morning.
Every now and then I want to go all out and indulge in this dessert-disguise-as-breakfast Chocolate Chip Pancake, but I for most my my mornings, I prefer something like this Lemon Blueberry Ricotta Pancake which is heavier on the protein (I’m looking at you ricotta), less carbs, and with lots of bright and fresh fruits in it.
It keeps me full longer, makes me feel like I’m eating somewhat of a balance diet (hello fruits and protein combo!), even though it is drench in maple syrup. 😉
And it’s so darn delicious. Yes yes yes of course.
A couple of random things you need to know about this Blueberry Lemon Ricotta Pancake:
- Goes great with coffee. Something about coffee with anything maple-syrup related has my heart.
- Keeps well as leftovers. Yes! Store in refrigerator or freezer, and microwave it on busy mornings for a quick and gourmet breakfast.
- Want to cut down on the sugar? Serve it plain without maple syrup!
- Top it with a scoop of vanilla ice cream and you have dessert! (Think it’s strange? I dare you to give it a try…)
So what’s goes into this pancake?
The title itself kinda gives most of the ingredients away… 😉
Gather up these ingredients:
- All-purpose flour
- Granulated sugar
- Baking powder – helps make the Lemon Blueberry Pancake light and fluffy!
- Baking soda – same as the baking powder!
- Milk – best using 2% or higher
- Vanilla extract
- Ricotta cheese – I use whole milk ricotta
- Lemons – both the juice and the zest! Zest actually brings the full lemon flavor so do not skip that step!
- Fresh blueberries – frozen could work as well if in a pinch
- Butter – used to grease the skillet
- Maple syrup – I am a maple syrup snob and love my 100% pure maple syrup. It’s heavenly.
How to make pancakes
For pancakes, I like to bring together all the dry ingredients together, and then add in all the wet ingredients, then whisk it up!
For the most part, here are a few things you’ll want to pay attention to:
- Cover the surface of non-stick skillet or griddle with a thin layer of butter when making the first batch.
- Cook under medium to medium low heat. Pancakes need to be cooked slowly so the outside doesn’t get burned before the insides is fully cooked.
- When bubbles formed all over the surface of the pancake (see picture below), and the bottom is slightly golden brown, it’s time to flip it!
- If cooling pancakes before serving, cool it on a cooling rack to prevent it from getting soggy.
Frequently Asked Questions
Can I omit blueberries?
Absolutely! No need to add blueberries on there if you are not feeling the blueberries. No other changes in the measurements of instructions!
How to freeze pancakes?
I love freezing pancakes because I can make a few dozen and have it for a quick breakfast for days! Simple bring pancake to cool completely (don’t stack them together when you cool them) and then store them in an airtight container or zip lock bag.
How do I make it more lemon-y?
Best way to do this is to add more lemon zest! I would avoid adding more lemon juice because the batter will get too thin. Also, lemon zest is definitely packed with more lemon-y flavors!
I have a tendency to drench my pancake in maple syrup. Evidence in picture above….
I know I know – it is kind of a problem.
But what is Blueberry Lemon Ricotta Pancakes without soaking it in the gloriousness that is maple syrup…
Have fun with this one and I hope you get a chance to enjoy this one this spring or summer!
It’s so perfect for the season. 💛
More Breakfast and Brunch Recipes
- Strawberry Banana Bread
- Savory Breakfast Bowl
- Strawberry Banana Nutella Crepes
- Cinnamon Raisin Rolls
- Texas Sausage Kolache
- Easy Frittata with Ham, Spinach and Tomatoes
- Light and Fluffy Chocolate Chip Pancakes
- Ham and Cheese Croissant Casserole
- Caramelized Banana French Toast
- Blackberry Cream Cheese Muffins (by my friend Alicia at The Dizzy Cook)
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Blueberry Lemon Ricotta Pancake
- 1 1/4 cup all purpose flour
- 3 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2/3 cup 2% milk
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk ricotta cheese
- 3 tbsp lemon juice
- 1/2 tbsp lemon zest or more for stronger lemon flavors
- butter for greasing skillet
- 1 cup blueberries
- 1/2 cup maple syrup
- In a large bowl, bring together all purpose flour, granulated sugar, baking powder and baking soda. Stir to combine.
- Dig in well in the middle, then add milk, eggs, vanilla extract, ricotta cheese, lemon juice and lemon zest. Whisk to combine until mixture is smooth.
- Melt butter on skillet/griddle so there is a very thin layer of it on the surface. Set heat to medium/medium low.
- Use a ladle to scoop pancake mixture and gently pour it onto the skillet/griddle. Add a few blueberries to the top of the pancake. Let it cook until bubbles are formed on the surface and the bottom is slightly golden brown. It will take approximately 1-2 minutes, maybe even more.
- Flip pancake over and cook until the other side is down.
- Repeat step 4-5 until all the pancake mixture is gone. It should make ~6 pancakes.
- Serve with maple syrup and enjoy!