Blueberry Lemon Ricotta Pancakes

Pancakes. Can one ever get enough? Not me. There is no such thing as too many pancakes and I love experimenting with new flavors. What screams summer more than blueberries and lemon?! And these pancakes are more sophisticated because they also include ricotta cheese.

Blueberry Lemon Ricotta Pancakes

If you have never tried baking with ricotta, I recommend trying it like right this second. It’s a mild cheese that works really well in both savory and sweet dishes. When using ricotta for baking, it makes them nice and fluffy without adding a lot of fat. It also gives these pancakes a creamier texture. Paired with big bursting blueberries and lemon juice and zest, these pancakes just make me so happy. I couldn’t wait to finish taking the photos so I could start gobbling them right up!

Blueberry Lemon Ricotta Pancakes

Blueberry Lemon Ricotta Pancakes
Yield: 8 pancakes

Blueberry Lemon Ricotta Pancakes

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Blueberry Lemon Ricotta Pancakes - Homemade pancakes made with ricotta cheese makes these pancakes even more fluffy and rich!


  • 1 1/2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 4 tablespoons sugar
  • pinch of salt
  • 1 cup whole or part skim ricotta cheese
  • 2 large eggs, lightly beaten
  • 3/4 cup milk
  • 1 lemon, zested and juiced
  • 3/4 cup blueberries


  1. In a mixing bowl, stir together the flour, baking powder, baking soda, sugar, and the salt.
  2. Make a well in the center, add in the ricotta cheese, eggs, milk, and the lemon zest and juice. Gently stir in with the dry ingredients until just combined, do not overmix. Fold in the blueberries.
  3. To cook the pancakes, add a pat of butter to a pan or griddle heated over medium-low to medium heat. Scoop some of the batter, about 1/4 cup (I used a large cookie scoop) onto the pan. Cook until bubbles appear on top and then flip the pancake and continue cooking another 2-3 minutes until the pancake is cooked through.  Repeat with remaining pancakes.

Nutrition Information:



Serving Size:

1 pancake (our of 8)

Amount Per Serving: Calories: 191Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 58mgSodium: 278mgCarbohydrates: 29gFiber: 1gSugar: 8gProtein: 8g

Blueberry Lemon Ricotta Pancakes

Blueberry Lemon Ricotta Pancakes