Lemon Ricotta Pancakes are a soft and fluffy pancake recipe, perfect for Sunday brunch or any random day of the week. Do you know what makes them even better? Blueberries!
Blueberry Lemon Ricotta Pancakes are easy blueberry pancakes made with creamy ricotta cheese. Ricotta hotcakes are a super fluffy pancake recipe. The best pancakes from scratch!
Ricotta hotcakes are easy to make. In fact, most pancake recipes from scratch are fairly simple, but people make easy mistakes. These tips for fluffy pancakes can be applied to any pancake recipe!
Make sure you PIN Lemon Ricotta Blueberry Pancakes!
Fresh citrus from lemon zest and lemon juice pair perfectly with sweet, plump blueberries. Ricotta cheese makes the perfect pancakes, light and fluffy, they can’t be beat!
How to Make Fluffy Pancakes:
ONE. Do not overmix the batter. This is the #1 tip for fluffy pancakes and the #1 mistake people make when making pancakes.
Only mix until all batter is wet. Over mixing leads to tough pancakes.
TWO. Let the batter rest. This isn’t 100% necessary, but will help slightly. It allows the wet ingredients with dry ingredients. Sometimes when you try not to over mix, some lumps don’t totally come out resulting in little flour pockets.
However, if you whisk the dry ingredients to begin with or even sift the dry ingredients, this shouldn’t be an issue.
THREE. Some pancakes aficionados recommend separating egg whites and yolks. Blend in the egg yolks like normal, then white egg whites until frothy and fluffy, folding in last. This introduces air into the mix, making them fluffier.
FOUR. Heat the griddle and then add butter. Melted butter burns quickly, so if you add it while the griddle is heating, you’ll run the risk of burning it and missing the perfect golden brown.
FIVE. Wait to flip your pancakes until you see bubbles. Only flip your pancakes once. Make sure you aren’t preparing them on too high of heat so they have time to cook all the way through.
The only thing you need to worry about when you have such fluffy pancakes is making sure they cook all the way through. If the heat is too high, the will get overly crunchy and brown before the center is cooked.
SIX. Fluffy pancakes are best served fresh and hot. Reheated pancakes, especially microwaved, get chewy and tough.
SEVEN. Add more eggs! This recipe only calls for one egg, but some will request up to 4. For pancakes, you can add more for even fluffier height.
Blueberry Lemon Ricotta Pancakes can be served for breakfast, lunch or dinner. They make a great brunch meal and the homemade pancake batter can be made ahead of time. What makes ricotta hotcakes even better?
Homemade blueberry syrup! This easy homemade syrup recipe is based off my award winning Vanilla Butter Syrup, but with a blueberry compote.
Syrup can be made ahead of time and even freezes well. They also taste great with maple syrup, lemon syrup or plain Dutch honey.
If you like pancakes, you’ll also love these easy breakfast recipes!
- Raspberry and White Chocolate Pancakes
- Classic Waffles with 13 Variations
- Blueberry Cream Cheese Coffee Cake
- Sheet Pan Pancakes
- Buttermilk Syrup
Tools for making ricotta pancakes:
Mixing Bowls– make sure to check out my article on Using the Right Mixing Bowl, you’d be surprised how many people aren’t!
Whisks– I buy whisks in multiple sizes. You never know which one you will need
Zester and Juicer– Another kitchen necessity! Whether it be a savory or sweet recipe, every house needs a way to zest and juice citrus. Also great for making
Electric griddle- while this isn’t one of my most used kitchen appliances, I love being able to control the heat setting and know it is, and will remain, a specific temperature.
Questions you might have about how to make homemade pancakes:
Do I have to use blueberries? You can use no fruit or whatever fruit you’d like. I am also partial to raspberries.
Can I use frozen blueberries? You sure can, but defrost them first.
Do I have to use an electric griddle? Nope- you can use a skillet, but it will take more time making them one-by-one. You also don’t have as much control over the temperature.
This is my favorite Heavy Bottom Frying Pan. Having something that is heavy bottom will distribute heat better and prevent burning whether you are using an electric or gas range.
Can I make the pancake mix ahead of time? You can make the batter ahead of time, cover it and use it when you are ready. I would suggest no more than several hours before cooking, maybe the night before. Give it a quick stir before using.
Blueberry Lemon Ricotta Pancake Recipe
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 1/2 cups ricotta cheese
- 1 egg
- 1 1/2 cups milk
- 2 tablespoons vanilla
- 1 teaspoon lemon zest
- Juice of 1 lemon
- 1 1/2 cups blueberries fresh or frozen and thawed
- Cooking spray or butter for griddle
- Homemade Blueberry Syrup
Instructions
- Whisk all dry ingredients, flour, baking powder, baking soda, salt and sugar, in a medium mixing bowl.
- In a separate medium mixing bowl, whisk wet ingredients, ricotta cheese, milk, egg, vanilla, lemon zest and lemon juice.
- Combine dry ingredients to wet ingredients, whisking until just moistened and combined. Do not over mix.
- Gently, fold in blueberries.
- Heat griddle to 350 degrees or a large skillet to medium-high heat. Grease with butter or cooking spray.
- Measure out approximately 1/2 cup of batter for each pancake. Or make them however large or small you want. Cook 2-3 minutes or until bottoms are brown and tops begin to bubble. Flip and repeat, being careful not to overcook.
- Remove and, if desired, place into a warm oven until the remainder are finished. Continue with remaining pancake batter.
- Serve hot with Homemade Blueberry Syrup.
- If you’ve tried this recipe, come back and let us know how it was!
This is my go-to recipe for making pancakes for myself when a craving hits! I’ve also used crushed raspberries when I didn’t have blueberries on hand…definitely works also!
I saved the egg whites to whisk and fold in at the end (also placed the blueberries into the batter on the pan instead)… THE BEST PANCAKE RECIPE EVER! So good! Fully intend on making these again and again!
Woohoo! We love to hear that!
It was my first time making this recipe. I did one cup coconut flour and one cup regular flour. I had to add a little bit more milk, and I ended up using three eggs. I also use five tablespoons of lemon. It turned out great. It was pretty thick, so it was hard to see when the pancakes were bubbling. But in the end they were fluffy and wonderful my family enjoyed them.
I had some leftover ricotta I didn’t know what to do with and I came across this recipe. It was a huge hit with the family! It was requested to go into the breakfast rotation. They aren’t heavy feeling like most pancakes. Thanks for sharing a great recipe!
Awesome! And thank you for coming back to let us know.
Super delicious! Had with regular syrup but still so yummy!
Thank you for coming back to let us know!
Great , skipped lemon juice used zest only
Yay! Glad you loved it!
Love these and so did my husband the only thing I’d change is that they’d not be fluffy I personally like thin pancakes otherwise there there the best!!
In the tips section, there is a tip on separating the eggs yet I don’t see that there are eggs in the recipe. Kind of confusing….
Thank you for the feedback, Mady, I’ll update to be less confusing.
In item #6, do you mean mix in 1/2 cup of batter per pancake?
Yes 🙂 Thank for catching that, all fixed.