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4.67 from 6 votes
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Lemon Ricotta Pancakes Recipe with Macerated Blueberries
Prep Time
20 mins
Cook Time
30 mins
 

My Lemon Ricotta Pancakes recipe easily upgrades a humble breakfast favorite with creamy ricotta, refreshing lemons, and sweet blueberries!

Servings: 10 pancakes
Author: Gemma Stafford
Ingredients
For The Macerated Blueberries
  • 2 cups (10 oz/284 g) blueberries (fresh or frozen)
  • ¼ cup (2 oz/57 g) granulated sugar
  • 1 tablespoon lemon juice
For The Pancakes
  • 2 cups (10 oz/ 280 g) all-purpose flour
  • ¼ cup (2 oz/57 g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 large eggs , at room temperature
  • 1½ cups (12 oz/340 g) fresh ricotta cheese , at room temperature
  • 1½ cups ( 12 fl oz/ 360 ml) buttermilk
  • 1 tablespoon lemon zest
  • Butter , for cooking
Instructions
Make the Macerated Blueberries

  1. In a medium bowl, combine the blueberries, sugar and lemon juice and set aside until the sugar has dissolved and the blueberries have released some juice, about 30 minutes.

Make The Pancakes

  1. In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt.

  2. In a separate bowl, whisk the eggs, ricotta, buttermilk and lemon zest until smooth.
  3. Mix the wet and dry ingredients until just combined and set aside.
  4. Heat a large skillet over medium-low heat, add a little butter to the pan and pour a ½ cup (85 grams) of batter onto the pan.
  5. Cook for about 3 - 4 minutes or until bubbles form on the top and the bottom is nicely browned. Flip and cook for another 2 minutes or until the other side is golden brown. Keep warm under a clean tea towel while you cook off the remaining batter.
  6. Serve immediately drizzled with the Macerated Blueberries. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave for about 30 seconds or on a hot skillet.