Blueberry Lemon Ricotta Pancakes Recipe

There’s just something irresistible about Blueberry Lemon Ricotta Pancakes—the way they’re fluffy, tender, and positively bursting with juicy berries and zesty citrus in every bite. Imagine golden pancakes with creamy ricotta and tangy lemon, studded with blueberries and finished off with a dreamy swirl of poppy-seed lemon syrup. This is brunch at its most joyful!

Ingredients You’ll Need

You’ll be swooning over how everyday ingredients combine to make these Blueberry Lemon Ricotta Pancakes truly shine. Each one brings something special—creamy ricotta for body, juicy blueberries for sweetness, a pop of lemon to keep it fresh, and just a hint of honey for extra warmth.

• Buttermilk (or whole milk): Brings tender richness and a subtle tang that elevates pancake flavor.
• Whole milk ricotta cheese: Adds incredible fluffiness and a creamy, melt-in-your-mouth crumb.
• Large eggs: Bind the batter and add richness for structure and color.
• Salted butter, melted: Gives the pancakes a buttery depth and helps with golden edges.
• Honey: A gentle, floral sweetness that works beautifully with both lemon and blueberries.
• Vanilla extract: Adds warmth and an extra homemade touch to the batter.
• Lemon zest and juice: Brings that fresh, sunshiny zing that wakes up every bite.
• White whole wheat flour (or all-purpose): Provides structure while letting the pancakes stay tender and light.
• Baking powder: Helps create those lovely, airy bubbles for a pillowy pancake.
• Kosher salt: Balances out all the sweet and tart notes, making flavors pop.
• Fresh or frozen blueberries: Tiny bursts of fruity goodness—you can use either, no need to thaw if frozen!
• Blueberry jam (optional): Swirl this into the batter for extra berry bursts and a touch of lushness.
• Maple syrup, poppy seeds, and extra lemon zest: For the poppy-seed lemon syrup that’s destined to become your new favorite drizzle.

Variations

One of the beautiful things about Blueberry Lemon Ricotta Pancakes is how easily you can swap things up to match your cravings, pantry supplies, or dietary needs. Don’t be shy—make them your own!

• Gluten-Free: Use a 1:1 gluten-free baking flour to keep things light and airy while making the recipe completely gluten-free.
• Dairy-Free: Substitute a creamy plant-based ricotta and your favorite non-dairy milk for a fabulous dairy-free version.
• Mixed Berry: Swap some of the blueberries for raspberries, blackberries, or chopped strawberries—so much fun in every forkful.
• Almond Lovers: Add a splash of almond extract or scatter sliced almonds on top for nutty flavor and crunch.

How to Make Blueberry Lemon Ricotta Pancakes

Step 1: Mix the Wet Ingredients

Grab a large mixing bowl and whisk together the buttermilk, ricotta, eggs, melted butter, honey, vanilla, lemon zest, and lemon juice. You’re looking for a smooth, creamy batter base—this is where all that glorious tang and richness begins!

Step 2: Stir in the Dry Ingredients

Add the flour, baking powder, and kosher salt directly to your wet mixture. Stir gently until everything just comes together; don’t overmix—a few lumps are perfectly okay! If the batter seems a little thin, sprinkle in another 1/4 cup of flour.

Step 3: Add Blueberries and Let Rest

Fold in your fresh or frozen blueberries (and swirl in blueberry jam if using for a jammy pop of extra berries). Let the batter rest for 5–10 minutes—this helps the pancakes rise extra fluffy.

Step 4: Cook Pancakes to Golden Perfection

Heat a large nonstick skillet or griddle over medium. Add a touch of butter or cooking spray, then scoop about 1/4 cup of batter per pancake. Cook until you see bubbles forming and the edges set, then flip and cook the other side until beautifully golden.

Step 5: Make the Poppy-Seed Lemon Syrup

While your pancakes cook, warm maple syrup, poppy seeds, and extra lemon zest in a small saucepan over low heat. The result? A fragrant, citrusy syrup that makes every pancake sparkle.

Step 6: Plate and Serve

Stack those steamy pancakes high, pour on your homemade poppy-seed syrup, and don’t forget a few extra blueberries. Be prepared for big smiles and plenty of delighted “mmms” at the table!

How to Serve Blueberry Lemon Ricotta Pancakes

Garnishes

A final sprinkle of extra blueberries, a dusting of powdered sugar, or a few curls of fresh lemon zest are all you need to make these pancakes bakery-beautiful. For a true treat, spread a little extra blueberry jam or dab on a swirl of whipped cream right before serving!

Side Dishes

Pair your pancakes with crispy bacon or sausage links for savory balance, or keep things light with a bowl of fruit salad. A cold glass of orange juice or a creamy latte makes the whole meal feel like a special occasion.

Creative Ways to Present

Go for a stunning brunch board—stack pancakes, pile on fresh berries, and serve syrups and jams in little jars. You can also make mini pancake stacks for a bite-sized brunch buffet or even sandwich two pancakes with lemony ricotta filling for a fun twist!

Make Ahead and Storage

Storing Leftovers

Leftover Blueberry Lemon Ricotta Pancakes will keep happily in an airtight container in the fridge for up to 3 days. Just let them cool completely before storing to keep them at their best.

Freezing

Freeze cooled pancakes in a single layer on a baking sheet, then transfer to a freezer bag—this prevents sticking and keeps them fresh for up to two months. Perfect for quick, fancy weekday breakfasts!

Reheating

Reheat individual pancakes in the toaster or a warm oven to restore their fluffy texture. If you’re using the microwave, cover with a damp towel so they stay pillowy—not dry!

FAQs

Final Thoughts

If you’ve been searching for the ultimate brunch treat, these Blueberry Lemon Ricotta Pancakes are pure happiness on a plate. Whether it’s a cozy weekend or a festive brunch with friends, be prepared for requests to make them again and again. Enjoy every sunshiny, berry-filled bite!

Print