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Blueberry Lemon Ricotta Pancake

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.

Drizzling syrup over a stack of lemon blueberry pancakes

Ricotta Pancake with Lemon and Blueberry

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…)
A plate of of stack of pancakes with lemons and blueberries, fork and knife on the side


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
  • Eggs
  • 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.
Cutting out a slice of pancake from a stack

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!

When it comes to cooking the pancakes, I highly recommend a non-stick skillet or griddle, follow these instructions in the recipe card closely for the most perfect pancakes.

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.
Bubbles forming across the surface of the pancake
Tip: wait until bubbles form across the surface of the pancake before flipping

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!

A stack of pancakes in maple syrup, along with blueberries and lemon slices

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. 💛

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Pouring maple syrup onto Blueberry Lemon Ricotta Pancakes on a plate

Blueberry Lemon Ricotta Pancake

Light and fluffy lemon ricotta pancake filled with fresh blueberries makes for a delicious brunch and breakfast! Serve with maple syrup for the ultimate treat!
5 from 2 votes
Print Pin
Course: Breakfast
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 pancakes
Calories: 281kcal
Author: MinShien


  • 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!


Add more lemon zest if you like stronger lemon flavors in your pancake


Calories: 281kcal | Carbohydrates: 51g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 241mg | Potassium: 197mg | Fiber: 1g | Sugar: 26g | Vitamin A: 211IU | Vitamin C: 6mg | Calcium: 196mg | Iron: 2mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

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5 from 2 votes

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Recipe Rating


  1. Marie Messick says:

    5 stars
    Wow, these were delicious above my expectations. A cafe near us serves lemon blueberry ricotta pancakes which we love. Googled and saw numerous recipes but decided to try yours. “ OMG better than the Cafe,”my husband said. Made just as stated except only had part skim ricotta. Next time I will buy whole milk. By the way we had for dinner which is something I never do!

    1. Joyous Apron says:

      LOVE that! Makes me so happy to hear it! Thank you for giving it a try and letting me know how it went! 🙂

  2. 5 stars
    I craved these pancakes from a local restaurant until I found this recipe. It’s amazing and I no longer have to make a reservation to get them!

    1. Joyous Apron says:

      I’m so glad you enjoyed this recipe!