The most INSANELY delicious Lemon Ricotta Blueberry Pancakes. Perfectly fluffy and sweet, with a slight bit of savoriness from the ricotta. These are a go-to Brunch recipe for friends and family!
If you want to double up on decadent, serve these along with our Sausage and Cheese Quiche!
If you're looking for more breakfast recipes, you may want to try The Italian Breakfast Sandwich or Mascarpone Toast with Lox.
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Why This Recipe
You want a creamier pancake. That's why you're here looking for Lemon ricotta blueberry pancakes. This recipe makes a slightly fluffier pancake but the focus is more on the creamy decadent flavor in the combination of lemon and blueberry.
Ricotta adds a richness to pancakes that isn't otherwise there. It adds the extra dimension of creamy moistness to the pancakes that is balanced out with the lemon zesty flavor.
Breakfast isn't easy when you have to serve friends or family. I always want them to enjoy themselves, so whenever we have guests over, I always make this recipe and serve it with some eggs and Crispy Hash Browns.
Ingredient Notes and Substitutions
Ricotta. Use whole-fat ricotta only. The ricotta will make the pancakes a little creamier and that's because of the fat content in the ricotta.
Blueberries. You can use fresh or frozen blueberries. Either will be fine. In fact, frozen will be a bit sweeter.
Butter. I always stick with unsalted butter because I never know how much salt is in salted. I'm sure it would be fine if you had to use salted.
*Please see the recipe card below for more information on ingredients.
How to Make Lemon Ricotta Blueberry Pancakes
Step 1: Start by separating the eggs into two bowls, one for yolks and one for whites.
Set the whites aside for now.
Step 2: Combine yolks, milk, ricotta, vanilla, lemon zest, and lemon juice. Stir to incorporate. The lemon juice may curdle it slightly, but that's okay.
Step 3: In a separate bowl, combine flour, baking soda, baking powder, salt, and sugar. Whisk together.
Step 4: Add the wet mixture you just created to the dry mixture and stir until just combined. Then stir in the melted butter. Make sure the melted butter is COOLED before stirring it in.
Step 5: Whisk the egg whites until they have stiff peaks and then fold them into the mixture. I just throw them in the kitchen aid mixer with the whisk attachment and whisk on high for 3 minutes or so.
Step 6: Add a tablespoon of butter to the hot skillet. Only do this one time in the beginning. Add ¼ cup of pancake mix. Drop your blueberries onto the pancakes, and flip after 3-4 minutes, or when the better develops little bubbles.
Step 7: Fry for another 3 minutes and then place on a wire rack to cool. Serve with syrup, butter, and more lemon zest.
Pro-Tips
- Before you stir in the butter, it needs to be completely cooled.
- When combining wet and dry ingredients, mix until just combined. Don't overmix.
- Let pancake mix sit for 5 minutes before you add it to the pan to let it rise slightly.
Recipe FAQs
I reheat pancakes every day for my son. I put them in the toaster on the warm function.
Sourdough gives pancakes a little extra tanginess. It takes the flavor to the next level plus it's a great way to use up discard when you keep sourdough at home.
Ricotta makes pancakes a little less bready and sweetens the pancake just the slightest bit. It's the perfect addition to pancakes.
Pancakes are an unmatched breakfast food. We could talk waffles and french toast and everything in the world, but it all comes back to pancakes. Give me all the lemon ricotta recipes!
More Breakfast Options
If you tried this recipe, please leave a rating below! I love to hear what you all think of the recipes! Follow us on Instagram @vindelgiudice or Tiktok @alwaysfromscratch.
📖 Recipe
Lemon Ricotta Blueberry Pancakes
Equipment
- skillet
- 3 mixing bowls
Ingredients
- 2 eggs, yolks and whites separated
- 375 g whole milk
- 100 g ricotta cheese
- 250 g ripe sourdough starter
- 1 teaspoon vanilla extract
- 325 g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 50 g sugar
- ½ stick unsalted butter, melted
- 1 tablespoon lemon zest
- ¼ cup lemon juice
- blueberries
Instructions
- Start by separating the eggs into two bowls, one for yolks and one for whites. Combine yolks, milk, ricotta, vanilla, lemon zest, and lemon juice. Stir to incorporate.
- In a separate bowl, combine flour, baking soda, baking powder, salt, and sugar. Whisk together. Add the wet mixture you just created to the dry mixture and stir until just combined. Then stir in the melted butter.
- Whisk the egg whites until they have stiff peaks and then fold them into the mixture.
- On a hot skillet, add ¼ cup of pancake mix. Drop your blueberries onto the pancakes, and flip after 3-4 minutes, or when you have nice big bubbles in the batter. Fry for another 3 minutes and then place on a wire rack to cool. Serve with syrup, butter, and more lemon zest.
Notes
- Before you stir in the butter, it needs to be completely cooled.
- When combining wet and dry ingredients, mix until just combined. Don't over mix.
- Let pancake mix sit for 5 minutes before you add it to the pan to let it rise slightly.
Vinny
I love to make these for the family on Sunday mornings! An easy pancake recipe that is extra decadent and delicious! Hope your family enjoys!