Lemon Blueberry Ricotta Pancakes

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Lemon Blueberry Ricotta Pancakes are light, fluffy pancakes with the best flavor. The ricotta adds protein and a tenderness that is irresistible while the lemon gives these a lovely tangy taste that is beyond delicious!

You may also like my cottage cheese pancakes or my chocolate chip pancakes. Give them a try.

maple syrup being added over blueberry pancakes on a plate

These Lemon Blueberry Ricotta Pancakes are perfectly tart and tangy with just enough sweetness. The ricotta creates moist, light, fluffy, tender pancakes that simply cannot be beaten.

Then comes the tart, zippy flavor from the lemon and blueberries. Plus, these are so easy to make because all of the ingredients get mixed in a blender until smooth. These will be prepped and ready in no time! They are a great option for meal prep, family breakfast, and spring celebrations like Easter and Mother’s Day!

Why you will love this recipe

Easy: Prepping these could not be more simple because everything gets blended in the blender. You don’t even need mixing bowls!
Nutrient-rich: Lemon ricotta pancakes are made with plenty of nutritious ingredients for a healthy breakfast you’re going to want to make on repeat. They can easily be made gluten-free because we’re using oats instead of flour, and they are refined sugar-free. Plus, the addition of ricotta cheese gives these a boost of protein.
Great for special occasions: These are always a hit! Your family will love these for birthdays and other holiday brunches!
Perfect for meal prep: Get a head start and prep these to enjoy throughout the week. They store well for days and freeze well too!

Stack of lemon blueberry ricotta pancakes topped with syrup and fresh blueberries.

Ingredients needed

The ingredients for this lemon blueberry ricotta pancakes recipe are not much different from whipping up regular pancakes! You’ll just need to make sure you have lemon, ricotta, and blueberries. Here’s a note on all of the ingredients:

Oil: A small amount of vegetable oil gives these a wonderful moist texture.
Ricotta cheese: You won’t taste the ricotta, but you’ll love the tender results. It’s similar to adding yogurt to pancake batter. You can swap this with greek yogurt or sour cream.
Milk: You can use any preferred milk, even dairy-free, with excellent results.
Lemon juice & zest: Use 1/4 cup freshly squeezed lemon juice and the zest from one lemon. If you want less lemon flavor, simply use less.
Oats: Quick oats or rolled oats are used instead of flour to give the pancakes structure.
Eggs: Two large eggs help the ingredients bind together and add fluffiness.
Pure maple syrup: For the perfect amount of sweetness.
Vanilla extract: For extra flavor.
Baking powder: Gives these just enough lift while cooking.
Salt: To enhance the flavor.
Fresh blueberries: I like to use fresh blueberries best! You can use frozen blueberries, but thaw and drain them before adding them to the batter.

Bowl of oats, blueberries, ricotta with eggs, maple syrup, and lemon and vanilla.

How to make Ricotta Pancakes

Blueberry lemon ricotta pancakes are so easy to whip up, and make an incredible special occasion breakfast! Here’s the simple method:

Add ingredients: Place the oil, ricotta, milk, lemon juice, zest, 1 1/2 cups oats, eggs, maple syrup, vanilla, baking powder, and salt in a blender.
Mix: Blend until the batter is almost smooth, stopping a couple of times to scrape down the sides of the blender.
Stir in oats and blueberries: Once the batter is smooth, stir in the remaining 1/2 cup of oats and fresh blueberries (no need to blend). Allow the batter to sit for 10 minutes.

Adding oats, eggs and ricotta to a blender.

Stirring oats and blueberries into pancake batter.

Cook: Heat a large nonstick pan over low heat. Lightly drizzle with a bit of vegetable oil or spray with cooking oil spray. As soon as the pan is heated, pour 1/4 cup of batter per pancake. Cook for 3-4 minutes per side or until golden.
Serve: Enjoy with maple syrup, fresh blueberries, and blueberry preserves, if desired.

Recipe tips

Ricotta: For the best texture, I recommend using full fat or low-fat ricotta. Either of these will yield better results compared with nonfat ricotta.
Type of oats: Quick oats or rolled oats both work great in this recipe. However, do not use steel-cut oats.
Flipping: Like all pancakes, you want to look for popping air bubbles on the top before flipping. Also, wait till the edges are firm and slightly browned. It should be 3-4 minutes per aside. Don’t flip back and forth, as this will cause them to deflate and become dense.
Keep the pancakes warm: As you’re cooking the pancakes in batches, keep cooked pancakes warm in the oven. Heat oven to 200ºF, then transfer pancakes to a baking sheet or oven-safe plate and place in the oven until ready to serve.

Top view of a round deep plate with blueberry pancakes and fresh blueberries over the pancakes.

Frequently asked questions

Can I use lemon extract instead of lemon juice?

Yes, however, lemon juice is more acidic and less concentrated in flavor than lemon extract. I recommend using 1 to 2 teaspoons of lemon extract to replace the lemon juice and zest in this recipe.

What is the secret to good pancakes?

For the best lemon blueberry ricotta pancakes, be sure to use fresh ingredients, let the batter rest at least 10 minutes, cook on a hot surface, only flip once, and serve warm.

What makes fluffier pancakes milk or water?

Milk is thicker than water, therefore it creates a thicker batter. In addition, if you use whole milk with more fat content, this will result in more rich, tender pancakes.

Variation & topping ideas

These are quite perfect the way they are, but you can make substitutions and experiment with the flavors to fit your preferences. Here are some ideas:

Berries: Try using raspberries or chopped strawberries instead of blueberries. You could also use a mix of different berries.
Use orange: For orange flavor, swap out the lemon for orange zest and juice.
Almond extract: You can use almond extract instead of vanilla extract for a classic lemon poppy seed muffin flavor!
Syrups: Instead of, or in addition to, the maple syrup, add a a dollop of blueberry preserves or a drizzle of blueberry syrup.

Stack of lemon blueberry ricotta pancakes on a white plate with a fork.

Serving suggestions

For a super hearty breakfast, add some delicious sides to these pancakes. Here are some tasty options:

Fresh fruit or fruit salad: For something light on the brunch spread, try this easy mixed berry salad or this creamy Waldorf salad.
Yogurt: Serve these with cottage cheese or Greek yogurt for extra protein.
Breakfast meats: Savory bacon, sausage, or ham pair nicely with sweet pancakes.
Eggs: For some added protein, serve with scrambled eggs, egg muffins, or crustless quiche.

Storage recommendations

Leftover lemon blueberry ricotta pancakes are great stored in the fridge or freezer, and reheated later! This makes for a ready-to-go breakfast option for busy mornings! Here’s how to store them, so they stay fresh:

In the refrigerator: Store leftovers in an airtight container for up to 4 days.
To freeze: Flash freeze the pancakes by placing them on a pan (not touching), and freeze for about 30 minutes. Then, transfer them to freezer-safe bags or containers, and store them in the freezer for up to 3 months. Label the bag with the date!
Reheat: Once you’re ready to eat, you can reheat from frozen! Microwave for 30-60 seconds or until warm. You can also heat these in a toaster, toaster oven, or air fryer.

top view of blueberry lemon ricotta pancakes on a round white plate

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