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Stack of fluffy pancakes drizzled with syrup, topped with a berry, and set against a floral background.

Lemon Blueberry Ricotta Pancakes

Lemon Ricotta Pancakes accompanied by a creamy Whipped Blueberry Butter. This combination marries the delicate tang of ricotta with the zesty brightness of lemon, all crowned with a dollop of heavenly blueberry sauce-infused butter.
5 from 2 votes
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Course: Breakfast
Cuisine: American
Keyword: blueberries, pancakes
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 10 pancakes
Calories: 207kcal
Author: Lola Jay

Equipment

Ingredients

Pancakes

  • 1 ½ cups all-purpose flour
  • 3 ½ tablespoon granulated sugar
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ¾ cup ricotta low-fat or whole
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 3 tablespoon lemon juice
  • 1 tablespoon butter melted

Blueberry Sauce

  • 2 cups fresh blueberries
  • ½ cup sugar
  • ½ cup water
  • 1 tablespoons cornstarch dissolved in an equal amount of cold water
  • ½ teaspoon pure vanilla extract

Whipped Blueberry Butter

  • ½ cup unsalted butter softened to room temperature
  • ¼ cup powdered sugar
  • ¼ cup prepared blueberry sauce cooled
  • ¼ teaspoon salt
US Customary - Metric

Instructions 

Pancakes

  • Combine your flour, salt, baking powder, and baking soda.
    Pouring flour into a glass bowl for baking under natural sunlight.
  • Add your lemon zest to your sugar and combine with your fingers.
    Hand mixing lemon zest and sugar on a black surface, creating a zest-infused sugar blend.
  • Add the lemon zest sugar to your dry ingredients, combine, and make a well for your wet ingredients.
    Hand whisking flour in a glass bowl with natural light and wheat decor.
  • In a separate bowl, combine your eggs, buttermilk, and ricotta.
    Mixing batter with a whisk in a metal bowl under sunlight, surrounded by greenery. Perfect for baking recipes.
  • Add to your dry ingredients along with your butter, lemon juice, and vanilla.
    Pouring batter into a glass bowl of flour on wooden countertop, ready for baking.
  • Gently fold until all the flour is incorporated. Don't over combine. Lumps are a good thing.
    Creamy cake batter in a glass bowl, with sunlight casting shadows, ready for baking.
  • Heat your skillet on medium and add a little butter. I use an ice cream scooper to measure my batter and ensure uniform pancakes.
    Scooping pancake batter onto a hot frying pan with sunlight and foliage in the background.
  • Once the top starts to bubble and the bottom is golden, about 4 minutes, flip and repeat.
    Person flipping fluffy, golden pancakes in a skillet in a bright kitchen.

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.
    Fresh blueberries in a pot with honey drizzle, sunlight shining on rustic wooden table. Perfect for healthy recipes.
  • Remove from heat and add in your cornstarch slurry. Let cool for 10 minutes or cool in an ice bath.
    Pot of bubbling dark purple jam mixture on a stove, highlighting cooking process and rich color.
  • To your food processor, add ¼ cup powdered sugar, softened butter, and ¼ cup cooled blueberry sauce. Combine until smooth.
    Food processor blending vibrant pink mixture in sunlight. Culinary preparation process with creamy texture.

Serve

  • Serve your pancakes with some powdered sugar and a dollop of your whipped butter.
    Stack of fluffy pancakes topped with berry cream and powdered sugar, served with fresh blueberries.

Video

Nutrition

Serving: 1pancake | Calories: 207kcal | Carbohydrates: 35g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 375mg | Potassium: 97mg | Fiber: 1g | Sugar: 19g | Vitamin A: 194IU | Vitamin C: 3mg | Calcium: 125mg | Iron: 1mg
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