Lemon Blueberry Ricotta Pancakes

These Ricotta Pancakes are tart and tangy with just enough sweetness. The ricotta creates moist, light, fluffy, tender pancakes that simply cannot be beaten. My kids love it and always request them when they see blueberries in the fridge.

Easy to make because all of the ingredients get mixed in a blender until smooth. So they can 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!

Below is a quick list of ingredients you will need to make these lemon ricotta pancakes. Full ingredients are listed further down below in the recipe card.

• Oil: You can use any oil. I used coconut oil.
• 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: I used quick oats, but rolled oats will also work.
• Eggs
• Pure maple syrup for serving
• Vanilla extract
• Baking powder
• Salt
• 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.

1. 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.
2. Mix: Blend until the batter is almost smooth, stopping a couple of times to scrape down the sides of the blender.
3. 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.

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.

Variations

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 dollop of blueberry preserves or a drizzle of blueberry syrup.
• Preserves: If you do not have blueberry preserves, you can make your own. I made mine you see in the video by mixing about 1 cup of blueberries with 1/4 cup of maple syrup. Cooked it over medium heat for about 5 minutes until it thickens. You may use less maple syrup.

Storage recommendations

Leftovers 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.

More pancake recipes

• Gingerbread Pancakes
• Healthy Pumpkin Pancakes
• Blueberry Banana Pancakes
• Chocolate Oatmeal Pancakes
• Red Velvet Pancakes
• GF Banana Protein Pancakes
• Vegan Pancakes
• Banana Oatmeal Pancakes

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