These lemon ricotta pancakes bake into tall, fluffy rounds that stay wonderfully moist and creamy. Bright with lemon and lightly sweet, they’re excellent on their own and downright decadent when served with warm blueberry sauce.
At our house, pancakes often show up as a relaxed weeknight supper—I’ve made countless batches of quick buttermilk pancakes for dinner. Lemon ricotta pancakes, however, feel like a special treat best enjoyed on a slow Sunday morning or at a relaxed brunch with friends.
They’re rich enough to serve when you want to linger at the table, yet simple to make when you want something memorable without fuss.
You don’t need guests to enjoy these pancakes. They’re so satisfying you might be tempted to show off, but trust me: making a batch just for yourself is a perfectly acceptable and deeply enjoyable indulgence. Whether you serve them plain, with butter and maple syrup, or heaped with warm blueberry sauce, they’re comfortingly luxurious.
More blueberry-filled breakfast treats:
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Blueberry Pie Cookies With Granola
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Sour Cream Streusel Blueberry Muffins
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Blueberry Crumb Cake
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Blueberry Lemon Muffins with Crumb Topping and Lemon Drizzle
📖 Recipe
Lemon Ricotta Pancakes with Blueberry Sauce
12
20 minutes
15 minutes
35 minutes
These lemon ricotta pancakes bake up tall and tender, with a creamy interior and a bright lemon flavor. They’re terrific plain but become irresistible when topped with warm blueberry sauce.
Ingredients
- 3 cups (360 grams) all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 ¾ teaspoon table salt
- ¼ cup (50 grams) granulated sugar
- 1 ½ cups (340 grams) whole milk ricotta
- 3 tablespoons (21 grams) butter, melted and at room temperature
- 4 large eggs
- 1 cup (227 grams) buttermilk
- 2 teaspoons pure vanilla extract
- 2 tablespoons lemon zest (from 2 medium lemons)
- Butter, for cooking
- Blueberry sauce (optional)
Instructions
- Add the flour, baking powder, baking soda, salt, and sugar to a large bowl and whisk together until combined.
- In a separate bowl, whisk the ricotta, melted butter, eggs, buttermilk, vanilla, and lemon zest until smooth, about 1 minute. Pour the wet mixture into the dry ingredients and stir gently until just combined; a few small lumps are fine. The batter will be thick.
- Heat a large nonstick skillet or griddle over medium heat and add a tablespoon of butter. Let it melt and bubble.
- Using a 1/3-cup measure, scoop batter onto the hot pan and use the bottom of the measuring cup to round each pancake. Don’t press the batter thin—these pancakes are meant to rise tall.
- Cook until bubbles form around the edges and the bottoms are golden, 3–5 minutes. If the pancakes are browning too quickly, lower the heat to medium-low. Flip and cook until the second side is golden, about 3–5 minutes more. If unsure, use a small knife to check the center for doneness.
- Serve immediately, spooned with warm blueberry sauce if desired. To keep cooked pancakes warm while finishing a batch, place them on a wire rack set over a baking sheet in a low oven.
*Wipe the skillet with a dry paper towel between batches and add a fresh tablespoon of butter for each new batch.
Notes
If you don’t have buttermilk, you can make a substitute by combining milk with a little vinegar or lemon juice and letting it sit for a few minutes until slightly thickened.
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