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Blueberry lemon ricotta pancakes are a match made in heaven. Light, fluffy, and fruity with a mix of citrus. This will quickly become your go-to blueberry pancake recipe!

Since you’re here, I know you will also love The Best Moist Blueberry Lemon Loaf Cake, Easy Lemon Blondies Recipe- Lemon Brownies, and even The best Crumbl Blueberry Muffin Cookies with Streusel.

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Spring/summer baking and recipe making has to be a favorite for everyone, am I right or am I right?

The abundance of fresh fruits and produce takes any recipe to the next level and that’s exactly what’s happening here.

This is the best lemon ricotta pancake recipe ever!

I don’t say this lightly, these are probably some of the best ricotta pancakes you’ll ever have. They are lighter than a cloud and come together so fast.

Besides the whipping of the egg whites, part everything else is pretty much just mix, cook, and enjoy!

Why do you need to make this recipe!

They are perfect for breakfast or brunch.
These blueberry pancakes will become your favorite spring and summer treat
They are so easy to make.
The ricotta makes these pancakes extremely light and fluffy.

lemon blueberry ricotta pancake ingredients

Ingredients for this Blueberry ricotta pancakes recipe

Here are the ingredients you will need to make this blueberry lemon pancake recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.

Flour– AP flour works great for this recipe.
Baking powder– The baking powder will add extra height and fluffiness to these.
salt – Always use a little salt in your sweet treats to balance out the flavors.
Granulated sugar- This will sweeten our pancakes just a tad bit.
Milk– You can use whole milk, 2%, or even nonfat. I find that the more fat the milk has the better the pancakes will be.
Eggs– The eggs will need to be separated, make sure that the egg whites don’t have any fat in them so they whip up nicely.
Lemon juice- This will add a nice tangy flavor to the pancakes.
Lemon zest- The lemon zest will also add extra citrus flavor to our pancakes
Vanilla extract– The vanilla extract add extra depth of flavor.
Ricotta cheese– You can use nonfat ricotta or whole milk ricotta, again the whole milk ricotta will make the pancakes taste a lot better.
Blueberries – Fresh blueberries are perfect for this recipe but you can use frozen blueberries. Just know that they might change the color of the batter a little.

Why add ricotta to pancakes?

Even though adding ricotta to pancakes might not be a usual thing that everyone does, it’s still a thing nonetheless.

Adding ricotta to pancakes adds extra moisture, and richness, and keeps them so light and fluffy.

Ricotta cheese can be found in the refrigerated aisle next to other cheeses.

How to make Blueberry lemon ricotta pancakes

This is how you can make ricotta pancakes? Make sure to scroll down to the recipe card for the full detailed instructions!

In a medium bowl, whisk the flour, sugar, baking powder, and salt.
In a large bowl, whisk the ricotta, milk, egg yolks, lemon juice, lemon zest, and vanilla extract.
Stir the dry ingredients into the wet ingredients, making sure not to over mix.
In a separate clean bowl, whip the egg white until they reach stiff peaks. Gently fold the whipped-up egg whites into the pancake mixture. Fold in the blueberries without overmixing. Let the pancake mixture sit for 5-10 minutes.
While the batter is resting, heat up a skillet over medium heat, spread some butter on top then pour in about ⅓ cup of batter and cook for a few minutes or until you see bubbles appearing around the edges of your pancakes.
Using a spatula, gently flip the pancakes and cook for another 1-2 minutes or until golden. Repeat the process until there is no more batter. Serve with powdered sugar, more blueberries, and a drizzle of maple syrup.

Frequently asked questions – FAQ

Is there a substitute for ricotta?

Ricotta is always the best option but if you don’t have it you can go with low-fat cottage cheese.

How to store Blueberry lemon ricotta pancakes

You can store these pancakes in an air-tight container for up to 4 days. I like to warm them up in the microwave for a few seconds to get them warm, light, and fluffy again.

Can I freeze ricotta pancakes?

Yes, you can! Place a sheet o wax paper between each pancake, stack them in an air-tight container, and place them in the freezer for up to 1 month.

To reheat the pancakes, pop them in the microwave for 1-2 minutes or until reheated throughout. Drizzle some syrup on top and enjoy.

Can I make these pancakes with something other than blueberries?

Absolutely! These pancakes can have whatever mix-ins you like. Some of my favs are:

Other berries think blackberries, raspberries, and strawberries.
Chocolate chips (chocolate and lemon are a fun treat)
Peanut butter chips but I would omit the lemon juice and zest and instead add a little extra milk.

Blueberry lemon ricotta pancakes

If you made these Blueberry lemon ricotta pancakes and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton

The best blueberry lemon ricotta pancakes

These lemon blueberry ricotta pancakes are light and fluffy pancakes that have hints of lemon and fresh bursting blueeberries in the center. Top with powdered sugar and maple syrup for the ultimate breakfast or brunch recipe.

5 from 19 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, brunch

Cuisine American

Servings pancakes

Calories 199 Calories

Ingredients

1 & ½ cup AP flour
3 tablespoon sugar
2 teaspoon baking powder
¼ teaspoon salt
1 cup whole milk ricotta cheese
⅔ cup milk
1 tablespoon lemon zest
2 tablespoon lemon juice
1 teaspoon vanilla extract
2 large eggs separate the egg yolk and egg white
1 & ⅓ cup blueberries rinsed and dried.

Instructions

In a medium bowl, whisk the flour, sugar, baking powder, and salt.
In a large bowl, whisk the ricotta, milk, egg yolks, lemon juice, lemon zest, and vanilla extract.
Stir the dry ingredients into the wet ingredients, making sure not to over mix.
In a separate clean bowl, whip the egg white until they reach stiff peaks. Gently fold the whipped-up egg whites into the pancake mixture. Fold in the blueberries without overmixing. Let the pancake mixture sit for 5-10 minutes.
While the batter is resting, heat up a skillet over medium heat, spread some butter on top then pour in about ⅓ cup of batter and cook for a few minutes or until you see bubbles appearing around the edges of your pancakes.
Using a spatula, gently flip the pancakes and cook for another 1-2 minutes or until golden. Repeat the process until there is no more batter. Serve with powdered sugar, more blueberries, and a drizzle of maple syrup.