Blueberry Lemon Ricotta Pancakes: Brunch Bliss

Blueberry Lemon Ricotta Pancakes are a slice of breakfast heaven, perfect for lazy weekend mornings or brunch gatherings with friends. These fluffy pancakes are bursting with fresh blueberries and a zesty lemony kick, making every bite a delightful experience.


  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup ricotta cheese
  • 1/2 cup milk
  • 2 large eggs
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • 1 cup fresh blueberries
  • Butter or oil for cooking
  • Maple syrup for serving


  1. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk together the ricotta cheese, milk, eggs, lemon juice, and lemon zest until well combined.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
  4. Heat a skillet or griddle over medium heat and add a little butter or oil.
  5. For each pancake, ladle about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
  6. Serve the pancakes hot with maple syrup and extra blueberries if desired.

Preparation Time: 15 minutes

Yield: 4 servings

These Blueberry Lemon Ricotta Pancakes are the ultimate brunch treat. The combination of sweet blueberries, creamy ricotta, and tangy lemon creates a flavor explosion that’s impossible to resist. Whether you’re serving them to your family or guests, these pancakes are sure to impress.

Nutritional Information (per serving): Calories: 320 | Fat: 12g | Carbohydrates: 45g | Protein: 10g | Fiber: 2g

Blueberry Lemon Ricotta Pancakes are a celebration of flavors and the perfect way to start your day with a smile. Try them out, and you’ll understand why they’re a brunch favorite for many!