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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
Macerating Time
30 mins
Total Time
1 hr 20 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
Macerated Blueberries
  • 2 cups (10 oz/284 g) blueberries , fresh or frozen
  • ¼ cup (2 oz/57 g) granulated sugar
  • 1 tablespoon lemon juice , freshly squeezed
Lemon Ricotta 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
To Make the Macerated Blueberries

  1. In a medium bowl, combine the blueberries, sugar and lemon juice.

  2. Let sit at room temperature for about 30 minutes until the sugar has dissolved and the blueberries release their juices.

To Make the Lemon Ricotta 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, do not over-mix, lumps are okay.

To Cook the Lemon Ricotta Pancakes

  1. Heat a large skillet over medium-low heat, add a small amount of butter and pour a ⅓ cup (2 ½ oz/71 g) of batter onto the pan.

  2. Cook for 2-3 minutes or until bubbles form on the top and the bottom is golden brown.

  3. Flip and cook for another 1-2 minutes or until the other side is golden brown.

  4. Place cooked pancakes on a plate covered with a clean tea towel to keep warm while you cook off the remaining batter.

To Serve and Store the Lemon Ricotta Pancakes

  1. Serve warm topped with the Macerated Blueberries. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave for about 10-20 seconds before serving.