There truly is nothing better than a stack of pancakes. These Blueberry Ricotta Pancakes are a fun twist on classic pancakes. They’re moist, fluffy, and delicious with maple syrup.
Best Blueberry Ricotta Pancakes
Sweet breakfast people unite! If it’s pancakes vs. scrambled eggs, 9 times out of 10, I’m going to choose the pancakes
I’ve been loving any kind of ricotta pancake lately and this blueberry variation takes the cake. They’re light and fluffy and bursting with blueberries.
Why make these ricotta pancakes?
Super fluffy: all purpose flour and ricotta cheese leave these ricotta pancakes nice and fluffy.
High protein: thanks to the ricotta and eggs, you get 17g protein per serving. WOOT.
Easy to freeze: I love making a double batch of pancakes so that I can freeze some for later and these freeze really well.
What You Need – the basics
All-Purpose Flour: we love all-purpose flour for pancakes because this is really what allows them to come out nice and fluffy.
Baking Powder: baking powder is used as the leavener.
Blueberries: feel free to use fresh or frozen blueberries for this recipe.
Eggs: make sure not to swap any kind of egg-free variety. Eggs are important for this recipe.
2% Milk: any kind of milk will work for blueberry ricotta pancakes (even dairy-free), but we love the extra fat 2% milk adds to this.
Ricotta Cheese: make sure to buy full-fat ricotta cheese or make your own.
Lemon: you’ll use both lemon juice and zest in this recipe. Citrus pulls everything together.
Honey: pancakes really only need a little bit of sweetness and that’s why we turned to our good ol’ friend honey. It pairs really nicely with lemon, also.
Vegetable Oil: we kept our oil option basic and mild with vegetable oil.
How to Make Ricotta Cheese
Homemade ricotta cheese is a brilliant way for anyone to begin their journey into home cheesemaking. The magic of turning fresh milk and cream into delicate curds and whey is deeply satisfying and deliciously simple!
Because we know sometimes you don’t have it all in your kitchen! Here are some ingredient swaps to try.
- Flour: try swapping the all purpose-flour 1:1 for gluten-free all-purpose flour. We’re also confident that white whole wheat flour will work too, though it might come out a little denser.
- Oil: feel free to use coconut oil instead of vegetable oil.
- Blueberries: Any other berry will work great in these ricotta pancakes. Try strawberries, raspberries, or blackberries.
- Honey: feel free to use maple syrup in place of honey. Or, even white sugar will work too!
How to Make Blueberry Ricotta Pancakes
There’s nothing crazy about how to make these blueberry ricotta pancakes. Here’s a speedy rundown.
- Mix dry ingredients.
- Mix wet ingredients.
- Combine wet and dry ingredients.
- Cook pancakes over low/medium heat until it begins to bubble.
- Flip and cook until golden brown.
- Serve immediately with maple syrup and fresh blueberries.
If you’re looking for a more basic Ricotta Pancake recipe, no fear! We have that too.
Let leftover lemon blueberry ricotta pancakes cool completely. Then, store in an airtight container in the fridge for up to 3 days.
How to Freeze Ricotta Pancakes
- Let pancakes cool completely.
- Then, stack 2 pancakes on top of each other and wrap in plastic wrap.
- Option to wrap that in a piece of tin foil, but it’s not necessary.
- Freeze for up to 3 months.
To thaw: we like to pop a frozen pancake into the toaster and toast them. But, you can also defrost them in the microwave.
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 cup fresh blueberries
- 2 large eggs
- 1 cup 2% milk
- 1 cup ricotta cheese
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons honey
- 2 tablespoons vegetable oil
- Place dry ingredients into a medium bowl and mix well. Set aside.
- Then, in a separate bowl, crack 2 eggs and whisk. Add milk, ricotta cheese, lemon juice, lemon zest, honey, and oil to the bowl and whisk to combine.
- Add dry ingredients to wet ingredients and mix, making sure all ingredients are combined.
- Next, heat a large skillet over low/medium heat. Spray skillet with non-stick cooking spray.
- Using a 1/3 cup measuring cup, scoop pancake batter into the skillet. Let the pancake cook for 2-3 minutes on each side, flipping when bubbles start to form in the center of the pancake. Repeat until all pancake batter is gone.
- Top pancakes with fresh blueberries, lemon zest, and maple syrup.
Nutrition FactsServing Size: 1/4 Calories: 461 Sugar: 16 Fat: 20 Carbohydrates: 55 Fiber: 2 Protein: 17
Keywords: blueberry ricotta pancakes