Lemon Blueberry Ricotta Pancakes

Today I had a startling realization. I have never posted a pancake recipe on my blog. I decided I needed to remedy that situation stat! I made a run to the store for some fresh blueberries and ricotta, picked some lemons off my tree and voila! Lemon-Blueberry Ricotta Pancakes.
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Lemon Blueberry Ricotta Pancakes: Made with Einkorn Flour

Fluffy, Filling and Fantastic!

These pancakes are rich and have a little more body than most pancakes, thanks to the ricotta cheese. Sweetened with blueberries and maple syrup with a just a hint of vanilla and a zing of lemon zest, this recipe is simply dreamy!

The Recipe: Lemon Blueberry Ricotta Pancakes

What you will need: a microplane for zesting citrus and a griddle for cooking pancakes.

5 from 6 votes
Lemon Blueberry Ricotta Pancakes
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

You can use any flour you wish in this recipe including gluten-free. I used Einkorn flour which is easier to digest. This recipe makes 6 pancakes.

Course: Breakfast
Cuisine: American
Keyword: easy breakfast recipe, easy brunch recipe, gluten-free recipe
Servings: 2 servings
Author: Linda Spiker
Ingredients
Pancakes:
  • 1 1/3 cup flour I used Einkorn, you can use any flour you wish including gluten free
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 eggs whisked together
  • 1 teaspoon vanilla paste or extract
  • 3/4 cup milk
  • 1/2 cup full fat ricotta cheese
  • 1 Tablespoon melted butter or ghee plus more butter to grease pan
  • zest of two medium lemons
  • 1 cup fresh or frozen but thawed blueberries, separated
Ricotta Cheese Topping:
  • 1/2 cup full fat ricotta
  • zest of half a lemon
  • real maple syrup
Instructions
  1. Use a microplane to zest lemons
Pancake prep:
  1. In a bowl whisk together flour, baking powder, baking soda and sea salt
  2. In a separate bowl, whisk eggs
  3. Add eggs, vanilla paste or extract, milk, ricotta, melted butter, lemon zest to bowl with flour, whisk well
  4. fold in 3/4 cup fresh or thawed frozen blueberries (reserve the last 1/4 cup of berries for garnish)
Topping:
  1. Use a fork to combine ricotta and lemon zest, warm syrup
  2. Heat griddle on medium flame, when pan is hot brush with butter
To Cook:
  1. Pour pancake batter by 1/3 cup onto griddle. Cook until the first side is golden (about 2-3 minutes) Gently flip and cook the second side until golden.
  2. Stack pancakes, top with ricotta mixture and berries, drizzle with warm maple syrup. Chow down.

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21 thoughts on “Lemon Blueberry Ricotta Pancakes

  1. 5 stars
    We have some FRESH maple syrup and some of it is going to poured on this fabulous pancake recipe. I can’t wait to try the ricotta addition. As a matter of fact- maybe for dinner tonight!

  2. Lemon and blueberry is such a wonderful flavour combination. I usually just go for plain pancakes or apple pancakes, so I’ll have to give your recipe a try for a change.

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