Lemon Blueberry Ricotta Pancakes

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

5 from 2 votes

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!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Author: Rena

Equipment

Non Stick Frying Pan
Blender

Ingredients

2 tablespoons coconut oil or vegetable oil
3/4 cup ricotta cheese
3/4 cup milk of choice I mostly use 2%
1/4 cup freshly squeezed lemon juice
Zest from 1 large lemon
1 1/2 cups quick oats divided (or rolled oats; do not use steel cut)
2 large eggs
3 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 tablespoon baking powder
1/2 teaspoon fine kosher salt
1 cup fresh blueberries
pure maple syrup Optional: or blueberry preserve

Instructions

Place the 2 tablespoons coconut oil, 3/4 cup ricotta cheese, 3/4 cup milk of choice, 1/4 cup freshly squeezed lemon juice, Zest from 1 large lemon, one cup from the 1 1/2 cups quick oats, 2 large eggs, 3 tablespoons pure maple syrup, 1 teaspoon vanilla extract, 1 tablespoon baking powder, and 1/2 teaspoon fine kosher salt in a blender.
Blend until the batter is almost smooth, stopping a couple of times to scrape down the sides of the blender.
Once the batter is smooth, stir in the remaining 1/2 cup of oats and 1 cup fresh blueberries (no need to blend). Allow the batter to sit for 10 minutes.
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 with pure maple syrup , fresh blueberries, and blueberry preserves, if desired.

Video

Notes

Storing and freezing leftovers:

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.

Nutrition