Lemon blueberry ricotta pancakes are light and fluffy and the perfect combination of sweetness and citrus!

Stack of pancakes topped with fresh blueberries and whipped cream.

Lemon and blueberries come together in this recipe in the best way possible. They are both powerful standalone flavors but in these delightful pancakes, they complement each other perfectly. They’re a great twist on classic lemon ricotta pancakes. The signature sweetness of the juicy blueberries pairs so nicely with the pop of bright citrus flavor!

About this Lemon Blueberry Ricotta Pancakes Recipe

Ricotta is a mild soft cheese used in all kinds of recipes from savory to sweet. It doesn’t do much in the way of flavor but it is not to be underestimated! Its power is in the way it adds tremendous moisture and texture to everything, which makes pancakes even more light and fluffy. If you’ve ever wondered why people add ricotta to things other than lasagna, you’ll soon understand why.

Soft fluffy lemon blueberry pancakes served with three ingredient lemon glaze, lemon cream cheese glaze, blueberry sauce, strawberry sauce, or your favorite fruit compote are only made better when you share a stack with someone you love. Good thing because your family will adore these! They’re the epitome of the perfect summertime breakfast but can be eaten any time. Day or night!

Pancakes stacked on a white plate with a fork taking a portion.

Lemon and blueberry is a flavor combo that can be found in cakes, bread, donuts, cookies, and these classic lemon blueberry pancakes. A sweet and tangy combination that gives any recipe life! Try layering these pancakes with lemon curd! If you love this combo as much as we do, don’t miss our blueberry rolls and lemon Dutch baby – both pair blueberries and lemon.

They’re always a crowd pleaser and this simple one bowl recipe results in the perfect pancake every time. If you’re serving breakfasts to guests, or simply enjoying a weekend brunch, these special pancakes are always a hit.

Can’t get enough blueberries? Double down with a blueberry smoothie. If you need your AM coffee, try an iced vanilla latte or a cinnamon dolce latte. Of course you can’t go wrong with a beermosa, mimosa, or bloody mary either.

Stack of pancakes topped with scoop of butter, blueberries, and syrup.

What’s in these Blueberry Lemon Ricotta Pancakes?

  • Whole Milk Ricotta Cheese – Ricotta makes the pancake extra rich and moist. Don’t have ricotta? Try making blueberry lemon pancakes without ricotta.
  • Butter – You’ll want to melt the butter and cool it slightly.
  • Eggs – You’ll need 2 large eggs for this recipe.
  • Milk – Since these have both lemon juice and milk in them, it mimics the effects of buttermilk, so regular milk does just fine. However, any milk would work. You could also use buttermilk, homemade buttermilk, or a non-dairy milk.
  • Lemon Juice & Zest– You’ll only need one lemon – make sure to zest it before you cut and juice it. Trust me, it will make your life much easier!
  • All-Purpose Flour – Used as the base foundation to the entire structure of the pancake.
  • Baking Powder – Helps give rise to the batter. Don’t skip it!
  • Salt – Brings out the flavor of all of the other ingredients. If you use salted butter, you can decrease the amount of salt slightly.
  • Granulated Sugar – Needed for a subtle sweet note. It balances out the lemon and makes these taste like the perfect pancakes!
  • Blueberries – Fresh or frozen blueberries will both work, use what you have!
Overhead view of ingredients to make lemon blueberry ricotta pancakes.

How to Make these Ricotta Pancakes

In a large bowl, blend together ricotta and butter.

Ricotta and butter mixed together in a clear glass bowl.

Whisk in eggs, milk, and lemon juice.

Eggs and milk being mixed into ricotta mixture.

Add flour, baking powder, salt, and sugar to the top of wet ingredients, then mix together until just blended.

Flour on top of wet ingredients in mixing bowl.

Fold in lemon zest and blueberries (if desired).

Lemon zest on top of pancake batter.

TIP! If you prefer more uniform-looking blueberries, leave them out until the end. Then once you’ve dropped the batter onto the griddle, place them on top.

Drop batter onto hot griddle.

Uncooked pancakes on a black griddle.

Cook until golden brown on both sides.

Cooked pancakes on a black griddle.

How to Make These Ricotta Pancakes Your Own

  • Omit the blueberries for a lemon ricotta pancakes version.
  • Try the reverse and omit the lemon for a blueberry-ricotta version.
  • Keep it classic with just blueberries like in these blueberry pancakes.
  • Swap out the blueberries for raspberries. Raspberries and lemon are another awesome flavor duo.
  • Opt for different citrus. Instead, try orange juice and orange zest.
  • Sprinkle in some cinnamon for some added warmth and spice.
  • Throw in some chocolate chips for another added treat, and top with chocolate syrup!
Pancakes on a fork to show texture.

Storage Suggestions

Keep these pancakes stored in the fridge in an airtight container for up to 4 days.

Reheating Tips

To reheat these pancakes, place in the microwave for 20 second intervals to get them soft again.

Stack of pancakes topped with whipped cream and blueberries.

Get the Recipe: Lemon Blueberry Ricotta Pancakes

Lemon blueberry ricotta pancakes are light and fluffy and the perfect combination of sweetness and citrus!
5 from 1 vote

Ingredients

  • 1 cup whole milk ricotta cheese
  • 2 tablespoons butter, melted and cooled slightly
  • 2 large eggs, lightly beaten
  • ¾ cup milk
  • 2 tablespoons freshly squeezed lemon juice, from 1 lemon
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 teaspoons lemon zest, from 1 lemon
  • 3/4 cup blueberries

Instructions

  • Preheat griddle to medium heat.
  • In large bowl, blend together ricotta and butter. Whisk in eggs, milk, and lemon juice.
  • Add flour, baking powder, salt and sugar to top of wet ingredients, then mix together until just blended. Fold in lemon zest and blueberries (see note).
  • Drop batter by ¼ cupfuls onto hot griddle.
  • Cook 3-4 minutes or until bubbles appear on top and don’t pop. Flip, and cook 3-4 more minutes or until golden brown.

Notes

  • You can leave blueberries out and sprinkle them on after pouring batter onto griddle if you prefer a more uniform distribution of the berries.
Serving: 3pancakes, Calories: 373kcal, Carbohydrates: 40g, Protein: 15g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 118mg, Sodium: 633mg, Potassium: 223mg, Fiber: 2g, Sugar: 12g, Vitamin A: 733IU, Vitamin C: 7mg, Calcium: 378mg, Iron: 3mg