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Lemon Blueberry Ricotta 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.

Course Breakfast
Cuisine American
Keyword easy breakfast recipe, easy brunch recipe, gluten-free recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 servings
Author Linda Spiker



  • 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


  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)


  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.