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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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.
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.
- 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
- 1/2 cup full fat ricotta
- zest of half a lemon
- real maple syrup
Use a microplane to zest lemons
In a bowl whisk together flour, baking powder, baking soda and sea salt
In a separate bowl, whisk eggs
Add eggs, vanilla paste or extract, milk, ricotta, melted butter, lemon zest to bowl with flour, whisk well
fold in 3/4 cup fresh or thawed frozen blueberries (reserve the last 1/4 cup of berries for garnish)
Use a fork to combine ricotta and lemon zest, warm syrup
Heat griddle on medium flame, when pan is hot brush with butter
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.
Stack pancakes, top with ricotta mixture and berries, drizzle with warm maple syrup. Chow down.
MAY I PLEASE ASK A FAVOR?
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Oh this is lovely Linda! I bet they are soft with that ricotta! I can’t wait to try these with our GF flour blend and our fresh summer blueberries!
Yes! Do you grow your own?
WOA – What a stunning stack for your first pancake post here on your blog! I love the combo of lemon, blueberry and ricotta and in pancake form makes for one indulgent treat!
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!
Breakfast for dinner! Love it!
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.
Apple pancakes sound great too!
This would be the perfect breakfast for my husband’s birthday !!!! Thanks so much for this recipe….
As a pancake lover, those pancakes looks delicious! Love the additional flavors of blueberry and lemon. Love that it can be make gluten free.
Always like to offer options!
Yum. I love putting ricotta in pancakes! This lemon, blueberry version looks fabulous!
Love this!!! Lemon blueberry is one of my favorite combos, I bet it’s amazing with the creamy ricotta. These pancakes look awesome!
I love the idea of using ricotta in pancakes! Yum!
Lemon and blueberry has got to be one of my favorite ingredient combinations. These look amazing!
What a tasty combination of flavours!
Looks so delish!!
What a delicious stack of pancakes! I’m thinking of making these with some gluten free flour this weekend.
Lemon blueberry is one of my favorite combinations, love the addition of ricotta!
These look scrumptious! All that butter and syrup…what could be better? OH! BLUEBERRIES! That’s better! 😉