Blueberry Lemon Ricotta Pancakes

Lemon Blueberry Ricotta Pancakes

The Spruce / Leah Maroney

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 6 servings
Yield: 12 pancakes
Nutrition Facts (per serving)
353 Calories
8g Fat
66g Carbs
10g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 353
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 22%
Cholesterol 51mg 17%
Sodium 506mg 22%
Total Carbohydrate 66g 24%
Dietary Fiber 5g 18%
Total Sugars 30g
Protein 10g
Vitamin C 74mg 369%
Calcium 286mg 22%
Iron 3mg 16%
Potassium 364mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Who knew that ricotta cheese could make a basic pancake recipe so chic? These pancakes are sweet, beautiful, and deliciously fluffy. It's all about the simple and perfect ingredients. Fresh eggs, in-season blueberries, and nice ricotta cheese make for an amazing dish. Add in some fresh lemon zest and you've got zesty, sweet, decadent pancakes.

These pancakes are really easy to mix together and are so much better than any box mix. You can replace the blueberries with other fruit, but there's something so amazing about mixing lemon together with blueberries. The super easy, homemade lemon syrup compliments the tangy wild blueberries and the soft, fluffy pancakes so nicely. 

Whip up mini versions of these pancakes for a fancy brunch, or make a batch of them for a decadent breakfast in bed for your honey. Be a brunch time master with these gorgeous blueberry lemon ricotta pancakes.


  • 1 large egg

  • 1 3/4 cups plus 1 tablespoon milk, divided

  • 1/2 cup ricotta cheese

  • 2 tablespoons unsalted butter, melted, plus more for the pan

  • 1 lemon, zested and juiced, divided

  • 1/2 teaspoon vanilla

  • 1 1/2 cups all-purpose flour

  • 2 tablespoons granulated sugar

  • 3 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 cup blueberries, fresh or frozen

  • 1 cup confectioners' sugar

Steps to Make It

  1. Gather the ingredients.

  2. Heat up a cast-iron griddle or pan on medium heat before you begin. Make sure it gets nice and hot before you start cooking the pancakes. 

  3. Beat together the egg, milk, ricotta cheese, melted butter, lemon zest, and vanilla in a large measuring cup. 

  4. Whisk the flour, sugar, baking powder, and salt in a separate bowl.

  5. Gradually add the wet mixture into the dry mixture. The dough will be a little lumpy. Let it sit for about 5 minutes. It will puff up. If it is too thick, add a little more milk.

  6. Add a generous amount of butter to the griddle, then lower the heat to a medium-low temperature. Spoon large circles of batter onto the griddle. Cook on the griddle for a few minutes.

  7. Add blueberries to each pancake and flip, cooking a few more minutes on the other side. (A good rule of thumb is to wait until the bubbles stop popping and reforming on the raw side of the dough before flipping.) Keep the pancakes warm in a 200 F oven while cooking the remaining cakes. 

  8. Whisk together the lemon juice, powdered sugar, and 1 tablespoon milk in a small bowl. If it is too thin, add a little more powdered sugar. If it is too thick, add a little more milk. Heat slightly if desired. 

  9. Drizzle the syrup over the pancakes and serve warm.

  10. Enjoy.


  • Keep the pancakes warm in a 200 F oven while you are making the remaining pancakes.
  • You can also freeze the leftover pancakes on a large baking sheet. Once they are frozen, place them in a large resealable food-safe bag. They are super tasty reheated in the toaster.