Bursting Blueberry Lemon Ricotta Pancakes. Everyone needs a go-to blueberry pancake recipe, and this is it! These pancakes are made with a touch of fresh ricotta cheese, a little squeeze of lemon, and each one is swirled with plenty of sweet blueberries. They’re light, extra fluffy, perfectly sweet, and all around delicious. And as if that wasn’t enough, they’re served drizzled with a lemony poppy-seed syrup. Perfect for a lazy weekend morning breakfast!

side angled photo Blueberry Lemon Ricotta Pancakes with syrup being drizzle on

It’s become the time of year when I’ve decided I’m pretty over winter and ready for spring. This is a bit of a problem, since officially we still have over a month of winter left. It’s even more of a problem for me, because up here in the mountains we definitely have way more than a month of winter left. Usually we’ll have a snow into May. Very, very long winters around here.

Anyway, it’s not that I’m totally over winter, but more like a craving for more bright and fresh, you know? Pretty sure I’m not the only one feeling this way. So I thought I’d take it upon myself to share a more spring forward recipe today…

Blueberry pancakes!!

If I’m being honest, I threw up a photo of these pancakes cooking on the stove last week on Instagram. Soo many of you inquired about the recipe. When I realized my messages were full of blueberry pancake recipe requests, I figured I’d better share the recipe. And sooner rather than later. Since some of you seemed like you were in desperate need of the perfect blueberry pancake!

Blueberry Lemon Ricotta Pancake batter in bowl

Trust me, I get it. Pancakes are a weekend staple around here. Nothing really beats a good blueberry pancake. I like to make mine with two additions that I find make the pancakes a smidge better than the rest.

Enter in a little whole milk ricotta cheese, and fresh lemon. The couple that can do no wrong.

Since pancakes are a morning thing, I like to keep mine very, very simple. No fancy whipped egg whites or overnight rises. I mean, those things can be good, but for everyday pancakes, simple is truly best.

SO. I just mix fresh ricotta (use whole milk ricotta cheese for best results) with a little buttermilk, vanilla, lemon, flour, and the traditional pancake ingredients. The ricotta really adds a nice lightness and sweet flavor to the pancakes that we truly love. While the lemon adds a fresh, almost spring like touch.

Blueberry Lemon Ricotta Pancakes on skillet cooking

My other secret? In addition to plenty of fresh blueberries (or frozen, honestly either works just the same), I swirl in a little bit of blueberry jam as well. I know it might seem like overkill, but I’m telling you, it’s not. It’s delicious and leaves you with a blueberry pancake that’s actually bursting with BLUEBERRY flavor. So very good. The jam caramelizes a bit on the edges while it cooks, but also creates pockets of sweet jam throughout. A nice contrast to the whole blueberries.

AND then, as if that was not plenty enough right there. I love making a little poppy-seed syrup to drizzle over each pancake. It’s literally just lemon zest, poppy-seeds, and real maple syrup. But it feels special and tastes sweet and perfect.

close up side angled photo of Blueberry Lemon Ricotta Pancakes with syrup being drizzled on

When it comes to making a really good pancake, I have two tips.

One, keep the the batter loose. Meaning, don’t add too much flour. I prefer to have a batter that’s on the more liquidy side than thick. I’ve always found this to yield extra soft pancakes.

Two, let the batter sit/rest for at least 5 or so minutes before you begin cooking. This helps the batter to settle, and makes for an even lighter and more delicate pancake.

Blueberry Lemon Ricotta Pancakes | halfbakedharvest.com #blueberrypancakes #pancakes #brunch #breakfast #lemon

OK. And with that, here’s my recommendation. Find yourself some ricotta cheese, lemons, and blueberries and plan on making pancakes. It could be this weekend, but don’t feel constrained to only cooking pancakes on the weekends. These are easy enough for any day of the week. And let’s be real, they also make a great lunch…or even dinner…love breakfast for dinner!

Just be sure to enjoy them warm, with a small pat of butter, and a good drizzle of that poppy-seed syrup…

Blueberry Lemon Ricotta Pancakes with fork in pancakes and bite taken out

If you make these blueberry lemon ricotta pancakes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Blueberry Lemon Ricotta Pancakes.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 about pancakes per serving
Calories Per Serving: 404 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

  • 1 1/2 cups buttermilk, or use whole milk
  • 3/4 cup whole milk ricotta cheese
  • 2 large eggs
  • 2 tablespoons salted butter, melted
  • 1 tablespoon honey, adding in more honey if you like a sweeter pancake
  • 2 teaspoons vanilla extract
  • 1-2 tablespoons lemon zest and 2 tablespoons lemon juice
  • 1 1/2 cups white whole wheat flour, or all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 cups fresh or frozen blueberries
  • 3-4 tablespoons blueberry jam (optional)

Poppy-Seed Lemon Syrup

Instructions

  • 1. In a large mixing bowl, whisk together the buttermilk, ricotta, eggs, butter, honey, vanilla, lemon juice, and lemon zest. Stir in the flour, baking powder, and salt. Stir until just combined. It's OK if the batter is a little lumpy. If the batter feels a little too thin, add 1/4 cup additional flour.
    2. Fold in the blueberries, and if desired 2-4 tablespoons of the blueberry jam, for an extra berry filled pancakes. Allow the batter to sit 5-10 minutes.
    3. Heat a large skillet or griddle over medium heat and add a little butter, or spray with cooking spray. Pour about 1/4 cup pancake batter onto the center of the hot pan. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.
    4. To make the syrup, warm the maple, poppy-seeds, and lemon zest over low heat.
    5. Serve the pancakes topped with the poppy-seed syrup, butter, and fresh blueberries, if desired. 

horizontal photo of Blueberry Lemon Ricotta Pancakes

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. The flavor is fantastic! My daughter has an egg allergy so we substituted flax eggs instead, but the inside wouldn’t cook fully (despite cooking it slowly) and was mushy. Any suggestions on a better egg substitution? Thank you! I LOVE your recipes.

    1. Hey Allison,
      Thanks for giving the recipe a try, so sorry I have never tested without the egg! Please let me know if you have any other questions! xTieghan

  2. I can’t wait to try this pancake recipe! We love pancakes in our household, and this recipe is perfect for summer. I’m featuring this recipe on my blog!

  3. 5 stars
    Oh my… such a amazing alternative to the plain ol’ pancake of youth. These are fantastic. I used frozen blueberries. They thawed on the counter as I put the recipe together. Also added my own blueberry jam. Then I cooked them slowly to cook them thoroughly. Perfect. Family loves them. Thanks! 🤗

    1. Hey Karry,
      Happy Saturday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan

See More Comments