Name: Lemon Blueberry Ricotta Pancakes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups buttermilk (or whole milk); 3/4 cup whole milk ricotta cheese; 2 large eggs; 2 tablespoons salted butter, melted; 1 tablespoon honey (add more for sweeter pancakes); 2 teaspoons vanilla extract; 1-2 tablespoons fresh lemon zest; 2 tablespoons fresh lemon juice; 1 1/2 cups white whole wheat flour (or all-purpose flour); 2 teaspoons baking powder; 1 teaspoon kosher salt; 1 1/2 cups fresh or frozen blueberries; 3-4 tablespoons blueberry jam (optional); 1/2 cup real maple syrup; 1 tablespoon poppy seeds; 2 teaspoons lemon zest (for syrup)

Description

Ultra-fluffy ricotta pancakes bursting with fresh blueberries and bright lemon zest for the perfect restaurant-quality breakfast experience.

Ingredients

Scale

1 1/2 cups buttermilk (or whole milk)
3/4 cup whole milk ricotta cheese
2 large eggs
2 tablespoons salted butter, melted
1 tablespoon honey (add more for sweeter pancakes)
2 teaspoons vanilla extract
1–2 tablespoons fresh lemon zest
2 tablespoons fresh lemon juice
1 1/2 cups white whole wheat flour (or all-purpose flour)
2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups fresh or frozen blueberries
3–4 tablespoons blueberry jam (optional)
1/2 cup real maple syrup
1 tablespoon poppy seeds
2 teaspoons lemon zest (for syrup)

Instructions

In a large mixing bowl, whisk together buttermilk, ricotta, eggs, melted butter, honey, vanilla, lemon juice, and lemon zest until well combined.
Stir in flour, baking powder, and salt until just combined. The batter should be slightly lumpy. If too thin, add 1/4 cup additional flour.
Gently fold in blueberries and optional blueberry jam for extra berry flavor. Let batter rest for 5-10 minutes.
Heat skillet over medium heat with butter or cooking spray. Pour 1/4 cup batter per pancake. Cook until bubbles form on surface, then flip and cook until golden.
Warm maple syrup, poppy seeds, and lemon zest over low heat until fragrant.
Top pancakes with poppy seed syrup, butter, and fresh blueberries as desired.

Notes

Don’t overmix the batter – lumps are perfectly fine and will create fluffier pancakes
Use room temperature ricotta cheese for easier mixing and smoother batter consistency
Toss blueberries in a little flour before folding them in to prevent sinking
Keep cooked pancakes warm in a 200°F oven while making the remaining batches
Fresh lemon zest provides much more flavor than bottled lemon juice
Frozen blueberries work just as well as fresh – don’t thaw them before adding

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Pan-frying
Cuisine: American

Nutrition

Serving Size: 2 pancakes

Keywords: fluffy ricotta pancakes, lemon pancakes recipe, blueberry breakfast pancakes, weekend brunch recipes, homemade pancakes, citrus berry pancakes, buttermilk pancakes, gourmet breakfast