Blueberry Lemon Ricotta Pancakes

The Best Blueberry Lemon Ricotta Pancake Recipe

words by Jennifer Bryerton
Covenant School students banner

An Easy Blueberry Pancake Recipe Perfect for A Special Brunch at Home

Everyone needs a go-to blueberry pancake recipe, and this one is perfect for busy young families. They’re light, extra fluffy, perfectly sweet, and all-around delicious. These easy pancakes are made with rich fresh ricotta cheese and a little squeeze of lemon, and each one is filled with plenty of sweet blueberries. These simple ricotta pancakes are delightful for Mother’s Day, Father’s Day, birthdays, breakfast in bed, and other special occasions that call for a special brunch recipe. They look extra fancy but are super easy to cook and best of all, yummy!

The ricotta really adds a nice moisture and sweet flavor to the pancakes that you will truly love, while the lemon adds a fresh, spring-like touch. For an extra burst of blueberry flavor in this easy pancake recipe, swirl in a bit of blueberry jam. As the jam cooks, it develops pockets of delicious jam throughout and caramelizes slightly on the edges. A lovely contrast to the whole blueberries. Made from pantry staples, these pancakes are the perfect brunch recipe.

Blueberries and lemon slices with mint leaves

These easy blueberry pancakes will become your favorite spring and summer treat because they are so quick and simple to make. Blueberry lemon and ricotta blended into pancakes are a match made in heaven. It makes your special occasion brunch recipe light, fluffy and fruity with a mix of citrus for a rich flavor. Seasonal and local fresh fruits and produce takes any recipe to the next level and that’s exactly what happens in these pancakes. Pick your own fresh fruit at a local farm using our handy Guide to Charlottesville Berry Farms. Another favorite berry recipe is strawberry shortcake.

The Best Blueberry Lemon Ricotta Pancake Recipe

  • 1½ cups buttermilk (You can substitute whole milk, 2% or even nonfat. The richer the milk, the richer your pancakes!)
  • 1½ cups ricotta cheese (You can use nonfat ricotta or whole milk ricotta. Again, the whole milk ricotta will make the pancakes taste a lot better.)
  • 2 large eggs
  • 2 tbsp melted salted butter
  • 1 tbsp honey (Add more honey if you like a sweeter pancake.)
  • 2 cups all-purpose flour
  • 2 tsp baking powder (For extra height and fluffiness.)
  • 1 tsp kosher salt
  • 1½ cups blueberries (Fresh, or frozen and thawed. Using frozen then thawed berries may change your pancake color.)
  • 3-4 tbsp blueberry jam ((optional))
  • Cooking spray or butter (for griddle)
  1. In a large mixing bowl, whisk together the buttermilk, ricotta, butter, honey, vanilla, lemon juice, and lemon zest. Add the eggs – see Pancake Tip #1 about separating and whipping the eggs. Optional, but worth the effort if you have the time.
  2. In a separate bowl, stir in the flour, baking powder, and salt. I often use about an 1/8 cup less than the ingredients call for because I prefer to have a batter that’s on the more liquid side than thick. It is easier to work with and makes thinner pancakes that are softer.
  3. Combine your wet and dry ingredients. Stir until just combined. It’s OK if the batter is a little lumpy. If the batter feels a little too thin, add up to 1/4 cup additional flour.
  4. Gently fold in the blueberries, and if you like, add 2-4 tablespoons of blueberry jam. The jam will give your pancakes an extra burst of berry flavor. COOKING TIP: If you are using frozen blueberries they will be equally yummy, just be sure to thaw them or you will have pockets of raw batter around your berries while the rest of the pancake overcooks.
  5. Allow the batter to sit about 5 minutes so it can settle. This simple step will make your blueberry ricotta pancakes even lighter and more delicate.
  6. Heat a large skillet or griddle over medium heat and add a little butter or spray with cooking spray.
  7. Measure about 1/2 cup of batter for each pancake. You can make them as large or as small you want. Cook 2 to 3 minutes, or until the bottoms are brown and tops begin to bubble. Flip and repeat, being careful not to overcook.
  8. Serve warm topped with your favorite pancake topping. Some delicious toppings for lemon blueberry ricotta pancakes are poppy-seed syrup, butter, blueberry syrup, honey, blueberry jam, maple syrup or a simple dusting of confectioners’ sugar and fresh blueberries.

Topping Your Blueberry Lemon Ricotta Pancakes

And, every masterpiece needs a flourish! You can serve your easy ricotta pancakes with special toppings like lemon poppy seed drizzle, maple syrup, blueberry jam or a light dusting of powdered sugar over rich melting butter. Perfect for a lazy weekend morning breakfast yet an easy pancake recipe for weekdays too! My family loves these delicious pancakes as breakfast-for-dinner too.

Charlottesville Orthodontics - Charlottesville's Premier Orthodontist

Kids Make Brunch Extra Special Ideas

Mother’s Day is the perfect excuse to treat Mom to a homemade brunch and Father’s Day and birthdays call for special treats too! This easy ricotta pancake was compiled with an eye for simplicity. While it sounds sophisticated and fancy, this recipe is filled with simple steps for the kids to help with. These blueberry pancakes come together easily in just two bowls, making them an ideal project to tackle with the young people. Enhance your pancakes with special toppings and add a bouquet of fresh flowers. Moms love dandelions from the yard in a recycled baby food jar. Dads like blooms too and don’t forget a handmade card for your special occasion brunch. Play some favorite music, serve your pancakes on special dishes and use pretty napkins to set the table or breakfast-in-bed tray. Enhance your brunch with a bowl of fresh grapes or fruit salad the kids prepare and for the meat eaters, some crispy bacon or breakfast sausage would be a lovely addition to your brunch.

Mixture for Blueberry Lemon Ricotta Pancakes

Expert Cooking Tips to Make Simple Lemon Blueberry Pancakes

Pancake Tip #1

How to separate the eggs. Bear with me – this is a little effort but worth it!

Separate the yolks from the whites. There is an easy tool for this or you can do it with a large spoon. Crack your egg and pour it into the spoon. Let the white run into a small bowl below while you keep the yolk balanced on the spoon. Now you can have a bowl of whites and drop the yolks into your wet ingredients bowl. Whip the whites with the beater until stiff – 1-2 minutes. If you use a whisk, you’ll need more time but you’ll burn up some calories too! Now you have extra extra fluffy pancakes. Bonus: the kids will love helping with this step!

Pancake Tip #2

Is there a substitute for ricotta cheese? Ricotta is always the best option but if you don’t have it you can substitute low-fat cottage cheese. For those with a dairy allergy, substitute a dairy free version.

Pancake Tip #3

You can store these simple pancakes in an air-tight container for up to 4 days. Warm them in the microwave for a few seconds and your easy pancakes come out light, and fluffy again.

Pancake Tip #4

Can I freeze ricotta pancakes? Absolutely! Place a sheet of wax paper between each delicious 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.

Pancake Tip #5

Switch up the flavors in this easy pancake recipe and substitute raspberries, strawberries or blackberries. You can even use chocolate chips for an extra rich chocolate chip pancake. Bananas are delicious on their own in a pancake recipe or add chopped walnuts or chocolate chips for a tasty alternative.

Pancake Tip #6

For a lighter, lower calorie version of this yummy blueberry pancake recipe, substitute low-fat ricotta cheese and beaten egg whites to lighten the batter.

Pancake Tip #7

Make a gluten-free or dairy-free ricotta pancake recipe using substitutes like gluten free flour or non dairy ricotta cheese. The results will be delicious and healthier for you!

How to Make Easy Lemon Poppyseed Syrup

Warm ½ cup real maple syrup, 1 tablespoon poppy seeds and 2 teaspoons lemon zest over low heat.


JENNIFER BRYERTON, Ma Ed., is Co-Founder and Editor-in-Chief of CharlottesvilleFamily. She started her career in teaching, is a mom of four and avid gardener, home cook and traveler. She enjoys visiting lots of museums, zoos, art exhibits, theater performances and nature attractions with her family., a collection of local resources including a popular calendar of events, family services guides and features on education, health and family day trips for parents and teachers in Charlottesville, as well as Virginia Wine & Country Life, a semi-annual life & style magazine, and Wine & Country Weddings, an annual art book celebrating elegant Virginia weddings.