The best blueberry lemon ricotta pancakes

10 servings


30 minutes

total time


1 & 1/2 cup AP flour

3 tbsp sugar

2 tsp baking powder

1/4 tsp salt

1 cup whole milk ricotta cheese

2/3 cup milk

1 tbsp lemon zest

2 tbsp lemon juice

1 tsp vanilla extract

2 large eggs (separate the egg yolk and egg white)

1 & 1/3 cup blueberries (rinsed and dried.)


In a medium bowl, whisk the flour, sugar, baking powder, and salt.

In a large bowl, whisk the ricotta, milk, egg yolks, lemon juice, lemon zest, and vanilla extract.

Stir the dry ingredients into the wet ingredients, making sure not to over mix.

In a separate clean bowl, whip the egg white until they reach stiff peaks. Gently fold the whipped-up egg whites into the pancake mixture. Fold in the blueberries without overmixing. Let the pancake mixture sit for 5-10 minutes.

While the batter is resting, heat up a skillet over medium heat, spread some butter on top then pour in about 1/3 cup of batter and cook for a few minutes or until you see bubbles appearing around the edges of your pancakes.

Using a spatula, gently flip the pancakes and cook for another 1-2 minutes or until golden. Repeat the process until there is no more batter. Serve with powdered sugar, more blueberries, and a drizzle of maple syrup.


Serving Size



199 kcal

Total Fat

7 g

Saturated Fat

3 g

Unsaturated Fat

3 g

Trans Fat

1 g


50 mg


446 mg

Total Carbohydrate

26 g

Dietary Fiber

2 g

Total Sugars

8 g


8 g

10 servings


30 minutes

total time
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