If you’re looking for a breakfast that feels both comforting and special, these Lemon Ricotta Blueberry Pancakes are the perfect choice. Light, fluffy, and packed with juicy blueberries and fresh lemon flavor, they bring a bakery-quality brunch experience right to your kitchen. Topped with whipped honey butter, every bite is rich, creamy, and irresistible.
Why You’ll Love This Recipe
- Extra fluffy texture thanks to creamy ricotta cheese
- Bright lemon flavor balances the sweetness perfectly
- Fresh blueberries add natural bursts of sweetness
- Easy enough for weekend breakfasts
- Beautiful presentation for brunch gatherings
- Freezer-friendly and meal-prep approved
- Delicious with maple syrup and whipped honey butter
Ingredients
Pancakes
- 220 g plain flour
- 40 g caster sugar
- 2 tsp baking powder
- ¼ tsp bicarbonate of soda
- ½ tsp salt
- 225 ml full-fat milk
- 180 g full-fat ricotta, drained
- 3 large eggs
- ½ tsp vanilla extract
- 15 g unsalted butter, melted
- Zest of 1 lemon
- Juice of ½ lemon
- 150 g fresh blueberries
- Extra butter for frying
Whipped Honey Butter
- 250 g unsalted butter, softened
- 4 tbsp double cream (optional)
- 1–2 tbsp runny honey
- 1 tsp flaky sea salt
Optional Toppings
- Maple syrup
- Fresh blueberries
- Icing sugar
- Fresh mint sprigs
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda, and salt.
- In another bowl, whisk the milk, ricotta, eggs, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and whisk until combined.
- Add the lemon zest and lemon juice and mix gently.
- Let the batter rest for 10 minutes.
- To make the whipped honey butter, whisk softened butter, cream, honey, and salt until light and fluffy.
- Heat a non-stick skillet over medium heat and melt a little butter.
- Add portions of batter to the pan and sprinkle blueberries over each pancake.
- Cook for 2–3 minutes until bubbles form on top.
- Flip and cook for another 1–2 minutes until golden brown.
- Repeat with the remaining batter.
- Serve the Lemon Ricotta Blueberry Pancakes warm with whipped honey butter, maple syrup, and fresh berries.
Tips & Tricks
- Use room-temperature ingredients for a smoother batter.
- Avoid overmixing to keep the pancakes tender.
- Add blueberries directly to the pancakes while cooking for even distribution.
- For stronger citrus flavor, add extra lemon zest.
- Keep cooked pancakes warm in a low oven until serving.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12–14 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Difficulty: Easy
- Diet: Vegetarian
Notes
- Frozen blueberries can be used without thawing.
- Substitute orange zest for a different citrus twist.
- Serve alongside yogurt and fresh fruit for a complete brunch spread.
Nutrition (Approximate)
Per serving:
- Calories: 420
- Protein: 11g
- Carbohydrates: 36g
- Fat: 26g
- Fiber: 2g
FAQ
Can I make these pancakes ahead of time?
Yes. Store them in the refrigerator for up to 3 days and reheat before serving.
Why add ricotta to pancake batter?
Ricotta creates a rich, moist texture and helps make pancakes incredibly fluffy.
Can I freeze these pancakes?
Absolutely. Freeze in an airtight container for up to 2 months.
What toppings work best?
Maple syrup, whipped honey butter, fresh berries, and a dusting of icing sugar are all excellent choices.
Can I use frozen blueberries?
Yes. Add them directly from frozen to prevent color bleeding.
Storage
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze for up to 2 months with parchment paper between layers.
Reheating
Warm in the microwave, toaster oven, or skillet until heated through.
Similar Recipes
easy Lemon Ricotta Blueberry Pancakes
Ingredients
Pancakes
- 220 g plain flour
- 40 g caster sugar
- 2 tsp baking powder
- ¼ tsp bicarbonate of soda
- ½ tsp salt
- 225 ml full-fat milk
- 180 g full-fat ricotta drained
- 3 large eggs
- ½ tsp vanilla extract
- 15 g unsalted butter melted
- Zest of 1 lemon
- Juice of ½ lemon
- 150 g fresh blueberries
- Extra butter for frying
Whipped Honey Butter
- 250 g unsalted butter softened
- 4 tbsp double cream optional
- 1 –2 tbsp runny honey
- 1 tsp flaky sea salt
Optional Toppings
- Maple syrup
- Fresh blueberries
- Icing sugar
- Fresh mint sprigs
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda, and salt.
- In another bowl, whisk the milk, ricotta, eggs, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and whisk until combined.
- Add the lemon zest and lemon juice and mix gently.
- Let the batter rest for 10 minutes.
- To make the whipped honey butter, whisk softened butter, cream, honey, and salt until light and fluffy.
- Heat a non-stick skillet over medium heat and melt a little butter.
- Add portions of batter to the pan and sprinkle blueberries over each pancake.
- Cook for 2–3 minutes until bubbles form on top.
- Flip and cook for another 1–2 minutes until golden brown.
- Repeat with the remaining batter.
- Serve the Lemon Ricotta Blueberry Pancakes warm with whipped honey butter, maple syrup, and fresh berries.
Notes
- Frozen blueberries can be used without thawing.
- Substitute orange zest for a different citrus twist.
- Serve alongside yogurt and fresh fruit for a complete brunch spread.
Conclusion
These Lemon Ricotta Blueberry Pancakes are the ultimate brunch treat. Their soft, fluffy texture, fresh lemon flavor, and juicy blueberries make them a recipe you’ll return to again and again. Whether you’re hosting guests or enjoying a relaxed weekend breakfast, this delicious stack is guaranteed to impress.