Bursting with summer flavor - these lemon ricotta pancakes are a little ritzier than your regular buttermilk pancakes - it's a morning dream stuffed with blueberries! Fluffy and delicate, this small-batch pancake recipe is perfect for cozy weekends or make-ahead Breakfasts and Brunches.
Fluffy and delicate Lemon Ricotta Pancakes are THE go to for slow summer mornings or cozy brunches. These homemade pancakes have everything you ever wanted for breakfast: juicy blueberries, creamy ricotta, and a hint of bright lemon. Pancake lovers unite! For a French version of "pancakes", try French Buckwheat Crepes.
Why these work!
- Easy homemade pancakes: Step it up by making your lemon ricotta pancakes from scratch, it's so stupid easy! Ricotta cheese is soft, slightly sweet and rich , while lemon juice enhances the sweetness of ricotta through its acidity and cuts through the richness bringing the perfectly balanced homemade pancakes to life!
- Freezer-ready pancakes: While I prefer to make ricotta pancakes for light brunch they are also perfect candidates for freezer-friendly breakfast and can be made ahead.
- No need for maple syrup: The pancakes will be plenty sweet with the amount of sugar going on already, so I'm not sure I'd recommend any syrup, but I'm not your boss either. If you really like the syrup, you can reduce the sugar in the pancake batter to 1 tablespoon.
Key Ingredients
- Whole milk ricotta cheese - This soft cheese adds moisture and creaminess to the pancakes and absolutely prevents them from being too dry.
- Sour cream - It makes pancakes fluffy and similar in taste to those made with sourdough the old fashioned way. Sour cream works particularly well for blueberry and/or lemon pancakes.
- Milk - Whole or 2% milk.
- Lemon zest (about 1 lemon) and lemon juice - The zest is key to brightness - don't skip it. For extra lemon punch, add a few drops of lemon extract or finish with a lemon glaze:
- All-purpose flour
- Baking powder and baking soda - Baking soda requires an acid to activate, usually buttermilk, lemon, or something like that. However, it also aids in browning since it increases the pH level. So the perfect balance of baking soda, baking powder, and acid leads to fluffy and nicely colored pancakes.
- Fine sea salt and granulated sugar
- Eggs - Always use large eggs
- Vanilla extract
- Fresh blueberries - Fresh hold up best in batter; frozen can be used but may bleed color-rinse them under cold water until it runs clear for best results.
- Butter or oil for the pan
Kitchen Tools
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Large nonstick or cast iron skillet
How to make Lemon Ricotta Pancakes
Mix the wet and dry ingredients separately and then gently combine. Don't over mix. I reserved half the lemon juice to add after everything was mixed.
Fold in the blueberries, being careful not to overmix (or reserve them for dropping right when the pancake is in the pan). The batter will be light and fluffy.
Use medium heat on your pan. Melt some butter and spoon on your batter. Drop on the blueberries (if you want extra) and flip the pancakes once they start to bubble.
Once browned on one side, flip them and cook them for another minute only on anther side.
Remove cooked lemon ricotta pancakes onto a plate and add a slice of butter between each pancake, stocking them up one on top of the other.
Tips on making light and fluffy pancakes
- The key to the light and fluffy pancakes us separating the eggs, beating the whites until they're stiff, then folding them into the batter. This is a step in many of the 'world's best pancake" recipes I've read over the years, and it's something I'm afraid I'm just not willing to do in the morning. Just thought I would mention it for the record and those willing to take an extra step.
- Baking powder AND baking soda are the key ingredients to fluffiness. I am a firm believer in the power of using both! Baking powder is basically baking soda with the addition of an acid to react with. This is what creates bubbles when they get wet, which is why you should not let batters sit long between mixing and cooking. Usually baking powder is also double acting, which means that it creates bubbles again when it's heated, leading to the extra rise you see when you make muffins or pancakes.
Variations & substitutions
This recipe works well with optional swaps-ricotta can be substituted with plain Greek yogurt for a tangier twist, or buttermilk for the milk to intensify the sour notes.
Frequently Asked Questions
- Can I make these pancakes ahead? Yes, store cooked pancakes in the fridge for up to 3 days, or freeze in a single layer and reheat in a toaster or pan.
- Can I use frozen blueberries? Yes, but rinse them under cold water first to reduce bleeding.
- Is there a dairy-free version? You can substitute the ricotta and milk with dairy-free alternatives like almond milk and dairy-free ricotta or coconut yogurt, though the texture will change.
Storage
These fluffy lemon ricotta pancakes freeze and reheat beautifully-great for meal prep or a make-ahead weekend brunch.
Perfect for
Weekend brunches, Special Occasion breakfasts, summer mornings on the porch, baby showers, or prepping a nourishing breakfast for the week ahead. Plus you can always use so many add-ons-maple syrup, chocolate syrup, ganache- bumping up the flavor even further!
More delicious lemon and blueberry recipes
Lemon Ricotta Blueberry Pancakes
Equipment
- Mixing bowls
- Whisk
- measuring cups and spoon
- large nonstick or cast iron skillet
Ingredients
- ½ cup sour cream full fat
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ tsp baking soda
- ¼ teaspoon fine sea salt
- 2 tablespoon granulated sugar
- 2 large eggs
- ½ cup ricotta cheese whole milk kind
- ½ cup milk (whole or 2%)
- 1 tablespoon lemon zest (about 1 lemon)
- 2 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries plus more for serving
- butter or oil for the pan
Instructions
Prepare the batter
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, beat the eggs, then whisk in the ricotta, milk, lemon zest, lemon juice, and vanilla until well combined. Add the sourdough discard and whisk until smooth.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Fold in the blueberries, being careful not to overmix.
Cook pancakes
- Preheat a nonstick or cast iron skillet over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes, until golden brown and cooked through.
- Serve warm with blueberry compote, maple syrup, or a drizzle of honey.
Christina says
Delicious! Light and fluffy pancakes, bursting with lemon flavor. I substituted 1/2 cup of buttermilk for sour cream as I’ve used other recipes with buttermilk and loved it. Definitely loved
Olya says
Thank you!!