Breakfast

Blueberry Lemon Ricotta Pancakes – Comfort Food Meals

Name: Blueberry Lemon Ricotta Pancakes – Comfort Food Meals
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: 1 1/2 cups white whole wheat flour or all-purpose flour: This forms the base of our pancakes.; 2 teaspoons baking powder: This helps them rise beautifully.; 1 teaspoon kosher salt: A touch of salt enhances all the other flavors.; 1/2 teaspoon ground cinnamon: Adds warmth and depth.; 1 1/2 cups fresh or frozen blueberries: Sweet, juicy bursts of flavor.; 3/4 cup creamy whole milk ricotta: The star ingredient for fluffiness.; 1 1/2 cups tangy buttermilk; 2 large eggs, room temperature: These bind everything together.; 2 tablespoons melted salted butter: For flavor and moisture.; 1 tablespoon honey: Adjust for sweetness.; 2 teaspoons pure vanilla extract: Because who doesn’t love vanilla?; 1–2 tablespoons finely grated lemon zest + 2 tablespoons fresh lemon juice: The zesty punch.; 1/2 cup pure maple syrup: A natural sweetener.; 1 tablespoon poppy seeds: Adds a delightful crunch.; 2 teaspoons lemon zest: Extra burst of citrus to drizzle over your pancakes.

Lauren Miller August 7, 2025

Servings: 12 Total Time: 30 mins Difficulty: Intermediate

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There’s something special about starting a day off right, don’t you think? I remember the first time I made blueberry lemon ricotta pancakes. The sun was just peeking through my kitchen window, and the aroma of citrus danced in the air. I knew I was onto something magical. After all, who doesn’t love a breakfast that’s a burst of flavor and sweetness in every bite?

Let’s talk about how these pancakes became a staple in my home. They’re fluffy, bursting with fresh blueberries, and the hint of lemon leaves your taste buds singing. Inspired by my passion for healthy yet indulgent food, these pancakes blend lightness and flavor without compromising on nutrition. So, whether you’re feeding your family or hosting friends, this recipe shines bright.

What are Blueberry Lemon Ricotta Pancakes?

Blueberry lemon ricotta pancakes are a unique twist on traditional pancakes. By adding creamy ricotta cheese and the fresh zest of lemon, they transition from an ordinary breakfast to something extraordinary. The ricotta contributes a delightful fluffiness that makes each bite feel indulgent, while the blueberries add a natural sweetness.

Imagine a pancake that is not too thick but just enough to hold its shape and showcase the juicy berries. The tartness of the lemon balances the sweetness, creating a harmonious flavor that will have you coming back for more. Trust me. Once you make these, regular pancakes might just start to look a little dull in comparison.

Why You’ll Love Blueberry Lemon Ricotta Pancakes

You might be wondering what sets these pancakes apart. First, they’re incredibly easy to prepare. A few bowls, a whisk, and a griddle is all you need. Plus, you can whip these up in about 30 minutes—perfect for a weekend brunch or a weekday splurge before heading to work.

Here’s the cherry on top: they offer a nourishing option that doesn’t skimp on flavor. The ricotta packs protein and creaminess, while the blueberries bring antioxidants to the table. You’re feeding your body and treating your senses. What’s not to love?

The Ingredients

Now let’s gather the treasure trove of ingredients that will bring these delightful pancakes to life. Here’s what you’ll need:

1 1/2 cups white whole wheat flour or all-purpose flour: This forms the base of our pancakes.
2 teaspoons baking powder: This helps them rise beautifully.
1 teaspoon kosher salt: A touch of salt enhances all the other flavors.
1/2 teaspoon ground cinnamon: Adds warmth and depth.
1 1/2 cups fresh or frozen blueberries: Sweet, juicy bursts of flavor.
3/4 cup creamy whole milk ricotta: The star ingredient for fluffiness.
1 1/2 cups tangy buttermilk (or substitute with whole milk): Keeps them moist and adds tang.
2 large eggs, room temperature: These bind everything together.
2 tablespoons melted salted butter: For flavor and moisture.
1 tablespoon honey: Adjust for sweetness.
2 teaspoons pure vanilla extract: Because who doesn’t love vanilla?
1–2 tablespoons finely grated lemon zest + 2 tablespoons fresh lemon juice: The zesty punch.

For the Poppy Seed Lemon Syrup:

1/2 cup pure maple syrup: A natural sweetener.
1 tablespoon poppy seeds: Adds a delightful crunch.
2 teaspoons lemon zest: Extra burst of citrus to drizzle over your pancakes.

Step-by-Step Instructions

Let’s get started on making these mouthwatering pancakes.

Step 1: Prepare the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and lemon zest. Make sure they’re well combined.

Step 2: Mix the Wet Ingredients

In a separate bowl, beat together the ricotta, buttermilk, eggs, honey, melted butter, and lemon juice. You want a smooth blend. This will ensure your pancakes come out fluffy and rich.

Step 3: Combine

Pour the wet ingredients into the dry mixture. Gently fold the batter. You don’t want to over-mix; a few lumps are okay. Gently fold in the blueberries.

Step 4: Heat the Griddle

Preheat your griddle or skillet over medium heat. A drop of water should dance on its surface if it’s hot enough. Lightly grease the surface with butter or cooking spray.

Step 5: Cook the Pancakes

Spoon about 1/4 cup of batter for each pancake onto the griddle. Cook until you see bubbles forming on the surface, about 2-3 minutes, then flip. Cook another 2 minutes on the other side until golden brown.

Step 6: Make the Poppy Seed Lemon Syrup

While the pancakes cool slightly, in a small saucepan over low heat, combine maple syrup, poppy seeds, and lemon zest. Stir until warm, then remove from heat.

Step 7: Serve

Stack your pancakes on a plate and generously drizzle with the poppy seed lemon syrup. Maybe even add some extra blueberries on top for a pop of color.

How to make Blueberry Lemon Ricotta Pancakes

Tips & Tricks

Let the Batter Rest: If you have the time, let your batter sit for about 10 minutes. This improves the texture.
Don’t Overmix: A few lumps in the batter are fine. Overmixing can make your pancakes tough.
Keep Warm: Place cooked pancakes on a baking sheet in a low oven (200°F) to keep them warm while you cook the rest.
Use Fresh Ingredients: Fresh lemons and blueberries make a significant difference in flavor.
Make Ahead: You can prepare the batter the night before. Just store it covered in the refrigerator. Give it a gentle stir before cooking.

Nutrition Information

These pancakes hit all the right notes for a balanced breakfast. Here’s a rough breakdown per pancake (without syrup):

Calories: 150
Protein: 6g
Fat: 6g
Carbohydrates: 18g
Fiber: 2g
Sugars: 3g

The addition of ricotta and blueberries means you get protein and antioxidants with each bite.

Can I Store Blueberry Lemon Ricotta Pancakes?

Absolutely! Once cooled, you can store leftover pancakes in an airtight container in the fridge for up to 4 days. They also freeze well. Just stack pancakes with parchment paper between them and place them in a freezer bag. They’ll be good for up to a month in the freezer. Reheat on a skillet or in the microwave.

What Can I Serve with Blueberry Lemon Ricotta Pancakes?

You can complement these pancakes with various delicious side dishes. Here are some ideas:

Greek Yogurt: A dollop on the side brings creaminess and adds protein.
Fresh Fruit: Additional berries or sliced bananas can be a refreshing addition.
Syrups: Maple syrup is classic, but try honey or a berry compote as well.
Nut Butters: Almond or peanut butter spread brings richness and healthy fats.
Chilled Juice: A glass of fresh-squeezed orange or lemon juice brightens the meal.

Variations

Add Nuts: Sprinkle chopped walnuts or pecans into the batter for added texture and flavor.
Get Chocolatey: Toss in dark chocolate chips alongside the blueberries for a dessert-like breakfast.
Switch Up the Citrus: Try orange zest instead of lemon for a different citrus profile.
Savory Twist: Add crumbled bacon or sausage to the batter for a sweet and savory contrast.
Dairy-Free Option: Use almond or coconut milk instead of buttermilk and a dairy-free yogurt for the ricotta.

Conclusion

There you have it: blueberry lemon ricotta pancakes are an easy yet delightful breakfast option that everyone will love. They’re filled with flavor, nutrition, and just a touch of sunshine—a perfect way to start your day. With a little planning, you can whip these up whenever you want to treat yourself or your loved ones.

So, gather those ingredients, fire up that griddle, and enjoy the deliciousness of these pancakes. You may just find that weekends are now your favorite part of the week. Happy cooking!

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Print Recipe

Blueberry Lemon Ricotta Pancakes – Comfort Food Meals

Author: Lauren Miller Cuisine: American Courses: Breakfast

Difficulty: Intermediate Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Servings: 12 Calories: 150

Best Season: Suitable throughout the year

Description

Let’s talk about how these pancakes became a staple in my home. They’re fluffy, bursting with fresh blueberries, and the hint of lemon leaves your taste buds singing. Inspired by my passion for healthy yet indulgent food, these pancakes blend lightness and flavor without compromising on nutrition. So, whether you're feeding your family or hosting friends, this recipe shines bright.