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. If you prefer no bake desserts, you can try my lovely eggnog banana pudding (Oh I love it so much!) or my lemon posset recipe- they are so cute! OR my Silky and Smooth Mediterranean Cheesecake!

Lemon Ricotta Pancakes Video

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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.

inside the lemon ricotta blueberry pancakes that shows how fluffy and thick they are.

Our Lemon Ricotta Pancakes Ingredients

Full recipe, instructions and pictures in the recipe card at the end of the post

Pancakes

1 ½ cups all-purpose flour: The base of our tender pancake.
3 ½ tablespoon granulated sugar: Adds a touch of sweetness.
2 teaspoon baking powder: Helps the pancakes rise.
½ teaspoon baking soda: Works with the buttermilk for extra fluffiness.
½ teaspoon salt: Enhances all the flavors.
1 cup buttermilk: For a tangy flavor and tender texture.
¾ cup ricotta (low-fat or whole): Adds creaminess and moisture.
3 large eggs: Provides structure and richness.
1 teaspoon vanilla extract: For a subtle sweetness.
1 tablespoon lemon zest: Gives a fresh, citrusy flavor.
3 tablespoon lemon juice: Adds brightness.
1 tablespoon butter, melted: Adds richness and helps in cooking.

Blueberry Sauce

2 cups fresh blueberries: The star of the sauce.
½ cup sugar: Sweetens the sauce.
½ cup water: Helps dissolve the sugar.
1 tablespoon cornstarch dissolved in 1 tablespoon cold water: Thickens the sauce.
½ teaspoon pure vanilla extract: Adds a smooth, sweet flavor.

Whipped Blueberry Butter

½ cup unsalted butter, softened to room temperature: The creamy base.
¼ cup powdered sugar: Sweetens the butter.
¼ cup prepared blueberry sauce, cooled: Adds color and flavor.
¼ teaspoon 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, ½ cup sugar, and ½ 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 ½ teaspoon vanilla extract. Set aside to cool.

Step 2: Prepare the Whipped Blueberry Butter

Mix Ingredients: In a small bowl, combine ½ cup softened butter, ¼ cup powdered sugar, ¼ cup cooled blueberry sauce, and ¼ teaspoon 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 ½ cups all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.

Combine Sugar: Combine the sugar and lemon zest. Add to flour mixture.

Combine Wet Ingredients: In a separate bowl, mix 1 cup buttermilk, ¾ cup ricotta, 3 large eggs, 1 teaspoon vanilla extract, 3 tablespoon lemon juice, and 1 tablespoon 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 ¼ 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.