Lemon Blueberry Ricotta Pancakes are the perfect combination of fluffy, tangy, and sweet, making them an ideal breakfast for any special occasion or a delightful weekend morning. These pancakes take the traditional pancake recipe to the next level with the addition of creamy ricotta cheese, fresh lemon zest, and plenty of sweet blueberries. They are accompanied by a creamy Whipped Blueberry Butter that simply melts in your mouth. Follow this easy recipe for the best pancakes you’ve ever had!
The first lemon ricotta pancakes recipe I ever tried was Bobby Flay’s Lemon Ricotta Pancakes with Lemon Curd and it was love at first taste! However, this recipe was inspired by my absolute favorite pancakes from a little brunch spot in Los Angeles called Lunetta All Day. If you’re ever in LA, you’ve got to try their Lemon Ricotta Pancakes, but if LA is not in your near future, don’t fret! I’ve recreated it for you here and it doesn’t miss a beat! If you prefer a good old fashioned pancake, check out my Fluffy Buttermilk Pancake Recipe.
Lemon Ricotta Pancakes Video
If you enjoyed this video for Lemon Ricotta Pancakes with Blueberry Butter, please subscribe to my Youtube Channel. Click the BELL icon so you can be the first to know when I post a new video.
What are Lemon Ricotta Pancakes? Why Ricotta?
Ricotta cheese is the secret ingredient that transforms ordinary pancakes into a heavenly delight. With its high moisture content and creamy texture, ricotta adds a tender crumb and softness to the pancakes, ensuring they stay moist and fluffy with every bite. As the pancakes cook, the ricotta melts into the batter, creating a decadent texture that’s unmatched by traditional pancake recipes. And don’t worry, it doesn’t make the pancakes cheesy! You can’t taste the ricotta!
Why You’ll Love This Recipe
These Lemon Blueberry Ricotta Pancakes are a delightful way to start your day.
Extra Fluffy: Thanks to the ricotta, these pancakes are incredibly light and airy.
Flavorful: The combination of lemon zest, juice, and fresh blueberries creates a burst of flavor in every bite.
Versatile: Perfect for a special occasion like Mother’s Day or a cozy weekend breakfast.
Family-Approved: My teens absolutely love these pancakes, making them a family favorite.
Our Lemon Ricotta Pancakes Ingredients
Full recipe, instructions and pictures in the recipe card at the end of the post
Pancakes
- 1 1/2 cups all-purpose flour: The base of our tender pancake.
- 3 1/2 Tbsp granulated sugar: Adds a touch of sweetness.
- 2 tsp baking powder: Helps the pancakes rise.
- 1/2 tsp baking soda: Works with the buttermilk for extra fluffiness.
- 1/2 tsp salt: Enhances all the flavors.
- 1 cup buttermilk: For a tangy flavor and tender texture.
- 3/4 cup ricotta (low-fat or whole): Adds creaminess and moisture.
- 3 large eggs: Provides structure and richness.
- 1 tsp vanilla extract: For a subtle sweetness.
- 1 tbsp lemon zest: Gives a fresh, citrusy flavor.
- 3 tbsp lemon juice: Adds brightness.
- 1 tbsp butter, melted: Adds richness and helps in cooking.
Blueberry Sauce
- 2 cups fresh blueberries: The star of the sauce.
- 1/2 cup sugar: Sweetens the sauce.
- 1/2 cup water: Helps dissolve the sugar.
- 1 tbsp cornstarch dissolved in 1 tbsp cold water: Thickens the sauce.
- 1/2 tsp pure vanilla extract: Adds a smooth, sweet flavor.
Whipped Blueberry Butter
- 1/2 cup unsalted butter, softened to room temperature: The creamy base.
- 1/4 cup powdered sugar: Sweetens the butter.
- 1/4 cup prepared blueberry sauce, cooled: Adds color and flavor.
- 1/4 tsp salt: Balances the sweetness.
Optional Toppings
- Fresh blueberries
- Pure maple syrup
- Greek yogurt
- Fresh lemon zest
Instructions
Full recipe, instructions and pictures in the recipe card at the end of the post
Step 1: Make the Blueberry Sauce
Combine Ingredients: In a medium saucepan, combine 2 cups of fresh blueberries, 1/2 cup sugar, and 1/2 cup water.
Cook: Bring to a boil over medium heat, then reduce to a simmer.
Thicken: Stir in the cornstarch mixture and cook until the sauce thickens, about 3-4 minutes. Remove from heat and stir in 1/2 tsp vanilla extract. Set aside to cool.
Step 2: Prepare the Whipped Blueberry Butter
Mix Ingredients: In a small bowl, combine 1/2 cup softened butter, 1/4 cup powdered sugar, 1/4 cup cooled blueberry sauce, and 1/4 tsp salt.
Whip: Beat until light and fluffy. Set aside.
Step 3: Prepare the Pancake Batter
Combine Dry Ingredients: In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
Combine Sugar: Combine the sugar and lemon zest. Add to flour mixture.
Combine Wet Ingredients: In a separate bowl, mix 1 cup buttermilk, 3/4 cup ricotta, 3 large eggs, 1 tsp vanilla extract, 3 tbsp lemon juice, and 1 tbsp melted butter.
Mix Together: Add the wet ingredients to the dry ingredients, folding gently until just combined. Be careful not to over mix to keep the pancake batter light. Lumps are a good thing!
Step 4: Cook the Pancakes
Heat Skillet: Preheat a large skillet or griddle over medium heat and lightly coat with cooking spray or a little vegetable oil.
Cook Pancakes: Pour about 1/4 cup of batter onto the hot skillet for each pancake ( I like to use an ice cream scoop). Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
Keep Warm: Transfer cooked pancakes to a baking sheet in a warm oven (200°F) while you cook the remaining batter.
Step 5: Serve
Plate the Pancakes: Stack the pancakes on a plate.
Top with Whipped Blueberry Butter: Add a dollop of whipped blueberry butter on top.
Garnish: Optionally, garnish with extra fresh blueberries, maple syrup, and a little squeeze of lemon.
FAQ
Can I use frozen blueberries? A: Yes, you can use frozen blueberries for the sauce and in the pancakes. Just make sure to thaw and drain them before adding.
How do I store leftover pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a nonstick pan over medium-low heat.
Can I freeze these pancakes?
Absolutely! Place the cooled pancakes in a single layer on a baking sheet lined with parchment paper. Once frozen, transfer them to a zip-top bag. Reheat in a toaster or oven.
Can I use frozen blueberries instead of fresh?
Yes, you can substitute frozen blueberries for fresh ones. However, be sure to thaw and drain them before adding them to the batter to prevent excess moisture.
Can I substitute the buttermilk with another type of milk?
While buttermilk adds a tangy flavor and helps create a tender texture, you can substitute it with regular milk or a dairy-free alternative like almond milk. For a similar tanginess, you can add a tablespoon of lemon juice or white vinegar to the milk and let it sit for a few minutes before using.
Lemon Blueberry Ricotta Pancakes
Equipment
Ingredients
Pancakes
- 1 1/2 cups all-purpose flour
- 3 1/2 Tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 3/4 cup ricotta low-fat or whole
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 3 tbsp lemon juice
- 1 tbsp butter melted
Blueberry Sauce
- 2 cups fresh blueberries
- 1/2 cup sugar
- 1/2 cup water
- 1 tablespoons cornstarch dissolved in an equal amount of cold water
- 1/2 teaspoon pure vanilla extract
Whipped Blueberry Butter
- 1/2 cup unsalted butter softened to room temperature
- 1/4 cup powdered sugar
- 1/4 cup prepared blueberry sauce cooled
- ¼ tsp salt
Instructions
Pancakes
- Combine your flour, salt, baking powder, and baking soda.
- Add your lemon zest to your sugar and combine with your fingers.
- Add the lemon zest sugar to your dry ingredients, combine, and make a well for your wet ingredients.
- In a separate bowl, combine your eggs, buttermilk, and ricotta.
- Add to your dry ingredients along with your butter, lemon juice, and vanilla.
- Gently fold until all the flour is incorporated. Don't over combine. Lumps are a good thing.
- Heat your skillet on medium and add a little butter. I use an ice cream scooper to measure my batter and ensure uniform pancakes.
- Once the top starts to bubble and the bottom is golden, about 4 minutes, flip and repeat.
Blueberry Whipped Butter
- Add your blueberries, sugar, water, and vanilla to a pan and cook on medium heat for 8-10 minutes or until slightly thickened.
- Remove from heat and add in your cornstarch slurry. Let cool for 10 minutes or cool in an ice bath.
- To your food processor, add 1/4 cup powdered sugar, softened butter, and 1/4 cup cooled blueberry sauce. Combine until smooth.
Serve
- Serve your pancakes with some powdered sugar and a dollop of your whipped butter.
