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!
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…
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!
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.
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.
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.
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…
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.
Servings: 6 about pancakes per serving
Calories Per Serving: 565 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 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
- 1/2 cup real maple syrup
- 1 tablespoon poppy-seeds
- 2 teaspoons lemon zest
View Recipe Comments
- 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.
These turned out so amazing! I couldn’t stop eating them!
Lovely!! I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well:) xx
I’ve made these delicious pancakes twice one. Very easy and so good. I got 15 pancakes from this recipes. The acid from the lemon juice and zest is lovely with the blueberries.
Happy Monday!!🌴 I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
I have a question – does this recipe make 6 pancakes? I want to make this in the weekend and would like to know if I need to double up. Thank you!
Yes, this recipe will make 6 pancakes or more:) I hope you love the recipe! xx
This recipe is a family and friends’ favorite breakfast that I love to whip up for them, and it’s so easy! My husband doesn’t even like pancakes, but he does love these ones. The ingredients mesh together perfectly and it’s like going to breakfast in a fancy boutique restaurant. Making these tomorrow morning for a friend’s birthday – she wants to try these pancakes that I’m now famous for, although I do give Tieghan all the credit. 🙂
Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Have the best week! xx
Could you make this up 2 days ahead of time in an air tight container in the fridge?
Are you referring to the batter? Sure that will work well for you! I hope you love the recipe:) xx
I’ve always loved blueberry, lemon, ricotta pancakes but enjoyed these more than all the others I’ve ever made. There is just so much depth of flavor and the poppy seeds in the maple syrup is the icing on the pancake. The only thing I added was 1/4 tsp. of lemon extract and would do that again. Thank you for this outstanding, special recipe.
Fantastic!! I am thrilled to hear that this recipe was enjoyed, thanks for making it! Have the best weekend:) xT
Can you still make this without eggs? My daughter has a an egg allergy.
So sorry, I have not tested this recipe without the eggs, you could certainly try to use an egg replacement. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I am making your ‘Everyday Pancake Mix’, to have on hand, from your Super Simple cookbook. In the instructions, you suggest ‘a splash of milk, some eggs, a little melted butter’ etc. Could you please share more specific measurements… ratio of mix to wet ingredients? Looking forward to trying this recipe for Pancake Tuesday!
You can follow the recipe on page 35, just skip the creme fraiche and pumpkin. Please let me know if you have any other questions! xTieghan
This recipe makes ordinary blueberry pancakes taste totally bland. We always love lemon with blueberries. The poppy seeds seemed questionable to me at first, but now that I tried it, it added a nutty flavor and a bit of crunch.
I will be making this again and again.
Thanks for posting it.
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
These literally melt in your mouth. The ricotta makes the cakes so creamy but also light. The combination of blueberries and lemon is so delish! We made these in the summer and they were the perfect pairing for warm humid weather.
Awesome!! I am so glad to hear this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan