Lemon Blueberry Ricotta Pancakes (Light & Fluffy!)

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Okay, so, pancakes are brunch’s best friend, right? And these Lemon Blueberry Ricotta Pancakes? Oh my gosh, they are no exception!

They’re light, fluffy, and just so packed with flavor, you seriously don’t even need syrup. Like, at all! The ricotta gives it this awesome protein kick, then you’ve got your fruit, and some carbs, so… it’s literally like a balanced meal.

All you need to do is to grab a cup of hot cocoa, or whatever you like!

Why You’ll Love This

These pancakes will make absolutely any breakfast a special occasion! The bright, zesty flavors of the lemon paired with the sweet blueberries and the incredible fluffiness of the ricotta are a total winning combination. Like, they just work so well together!
If you love this kind of bright, cozy breakfast, you should also try my Delicious High-Protein Lemon Blueberry Pancakes and these Homemade Matcha Waffles: Upgrade Your Morning!.

Plus, they are super meal-prep friendly. They can be made ahead and frozen, then wrapped well and pulled out when the mood strikes. And trust me when I tell you, that mood will strike often!

What You’ll Need

Special Equipment:

Large and medium mixing bowls
Whisk and rubber spatula
Medium skillet or nonstick griddle
Ice cream scoop (for perfectly portioned pancakes)
Cookie sheet (for keeping pancakes warm)

Dry Ingredients:

1 cup All-purpose flour
¾ teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
2 tablespoons Granulated sugar
½ cup Wild frozen blueberries (the little teeny ones!)

Wet Ingredients:

1 cup Part-skim ricotta cheese
2 large Eggs (at room temperature)
¾ cup Skim milk
1 teaspoon Vanilla extract
¼ cup Fresh lemon juice
Zest of 2 lemons

For Cooking:

Butter or cooking spray

Let’s Get Cooking!

1. Prep the Oven

First things first, preheat your oven to 200°F (95°C) and place a cookie sheet inside. This will keep your cooked pancakes perfectly warm while you finish the batch.

2. Mixing Up The Magic (The Dry Bowl)

You are doing two bowls for this: one for the dry ingredients and one for the wet. To a large bowl, add your all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Give it all a good stir until it’s well combined.

3. The “Teeny” Blueberry Trick

Here is my favorite trick! We are using wild frozen blueberries—you know, the little teeny ones. Give them a wash in cold water and drain them well, then toss them right into your dry flour mixture. This coats them perfectly! It keeps them from sinking to the bottom of the pan and stops the colors from bleeding.

4. The Wet Bowl

In a medium bowl, you’re going to incorporate your part-skim ricotta cheese and room-temperature eggs. Just get it all mixed up! Then add your skim milk and give it a stir. Add the vanilla extract to the party! Finally, add the fresh lemon juice, give it a stir, and mix in the zest of two lemons.

5. Combine Wet and Dry

Add your wet mixture to your dry mixture and stir until the batter just barely comes together. Make sure not to overmix it, so you keep those gorgeous little blueberries intact.

6. Cooking Time!

Heat a medium skillet over medium heat and add some butter or cooking spray. Use an ice cream scoop to dollop your batter right into the skillet. Give the skillet a little shake to spread the batter out into a nice, larger circle.

7. The Flip Secret

Now, here is the secret: allow them to cook for about 2 to 3 minutes, but check underneath to see if they are golden! The bubbles of a regular pancake batter aren’t going to be your guide for these, okay? Give them a flip and cook for another 2 to 3 minutes until the center is solid.

8. Keep Warm & Serve

Place the finished pancakes on the cookie sheet in that warm oven while you work on the others. Serve warm and enjoy your amazing pancakes!

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FAQs

Why are my ricotta pancakes not fluffy?

If your pancakes are turning out a little dense, it usually comes down to overmixing! You want to stir the wet and dry ingredients until they just come together. A few lumps are totally fine. Overmixing works the gluten in the flour and makes the pancakes tough instead of light and fluffy.

Can I use frozen blueberries?

Yes, absolutely! I actually prefer using the little teeny wild frozen blueberries for this. My favorite trick is to wash them in cold water, drain them, and toss them directly in the dry flour mixture. This stops the colors from bleeding so your batter doesn’t turn gray!

Why does my first pancake always come out bad?

Don’t worry, the first pancake is usually the u0022testu0022 pancake for everyone! This usually happens because your skillet hasn’t reached an even, optimal temperature yet. Make sure your pan is properly preheated over medium heat before you drop that first scoop of batter.

How do I keep the pancakes warm while cooking the rest?

Nobody likes a cold pancake! To keep them perfectly warm, place a cookie sheet in your oven set to 200°F. As soon as a pancake comes off the skillet, pop it right onto the cookie sheet in the oven while you work on the others. They’ll be hot and ready when it’s time to serve!

Lemon Blueberry Ricotta Pancakes

Recipe by Sana ReiCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings (Yields about 8–10 pancakes)

servings

Prep time

minutes

Cooking time

minutes

Calories

280

kcal

Total time

hour

minutes

Light, fluffy, and packed with zesty flavor! These Lemon Blueberry Ricotta Pancakes are practically a balanced meal and so delicious you won’t even need syrup.

Ingredients

Equipment Needed:
Large and medium mixing bowls
Whisk
Skillet or Griddle
Ice Cream Scoop
Cookie sheet
Full ingredients list
1 cup all-purpose flour (120g)
¾ tsp baking powder (3g)
½ tsp baking soda (3g)
¼ tsp salt (1.5g)
2 tbsp granulated sugar (25g)
½ cup wild frozen blueberries, the “teeny ones” (75g)
1 cup part-skim ricotta cheese (240g)
2 large eggs, room temperature (100g)
¾ cup skim milk (180ml)
1 tsp vanilla extract (5ml)
¼ cup fresh lemon juice (60ml)
Zest of 2 lemons
Butter or cooking spray for the pan

Directions

Preheat oven to 200°F (95°C) and place a cookie sheet inside.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
Wash the wild frozen blueberries in cold water, drain them, and toss them into the dry flour mixture until coated.
In a medium bowl, whisk together the ricotta cheese and room temperature eggs until incorporated.
Stir the skim milk, vanilla extract, fresh lemon juice, and lemon zest into the ricotta mixture.
Pour the wet ingredients into the dry ingredients. Stir gently until the batter just comes together. Do not overmix.
Heat a skillet over medium heat and coat lightly with butter or cooking spray.
Portion the batter into the skillet using an ice cream scoop. Gently shake the skillet to spread the batter into circles.
Cook for 2–3 minutes. Do not wait for bubbles (like standard pancakes); check underneath for a golden brown color, then flip.
Cook for another 2–3 minutes until the center is solid.
Transfer cooked pancakes to the warm oven while you cook the remaining batter.

Notes

The Bubble Rule: Don’t wait for bubbles to pop on the surface! The ricotta makes this batter thicker, so check the bottoms after 2 minutes to see if they are ready to flip.
Blueberry Tip: Washing the little teeny frozen blueberries in cold water and tossing them in the flour mixture prevents them from bleeding purple juice all over your beautiful batter!
Make-Ahead & Freezing: These freeze wonderfully! Wrap them well and pull them out of the freezer when the mood strikes. You can pop them right in the toaster to reheat.

Light, Fluffy, & Flavor-Packed: Lemon Blueberry Ricotta Pancakes!

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Why You’ll Love This