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Home » Recipes » Breakfast

Lemon Blueberry Ricotta Pancakes (Video!)

Published: Jul 1, 2016 · Modified: Feb 23, 2021 by Coley · This post may contain affiliate links.

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This easy recipe for lemon blueberry ricotta pancakes makes the best breakfast ever! They're creamy and fluffy with a little tang from the lemon and blueberries. Such a nice summer breakfast or brunch!

Blueberry season is second only to tomato season, both in my eyes and in my heart. Here in New Jersey we're so lucky to have the BEST blueberries in the world. And I mean it! Wherever you are in the country, go into the grocery store and look at the cartons of blueberries in the produce department. There's a good chance they will say "Hammonton, NJ" on the label, which is considered the blueberry capital of the world.

This time of year I hoard all the blueberries I can, buying them up at farmer's markets and freezing them for a later date. We put them in smoothies, bake them into pies, tarts, cakes and puddings, sprinkle them over yogurt, turn them into ice-cream, bake them into oatmeal, and speckle them into pancakes.

These pancakes are super light and fluffy thanks to the addition of ricotta cheese and carefully whipping the egg whites. A hint of lemon zest and juice scents the pancakes with citrus and compliments the blueberry flavor. Lemon and blueberries are a classic combination and create magic when they come together.

I hope you give this recipe a try this weekend, or any weekend, while blueberries are still in season. For any locals, I'll be demonstrating this recipe tomorrow at the Brigantine Farmer's Market, in addition to judging the blueberry pie contest (I'm a lucky gal). If you'll be in town, please stop by to say hello and eat some pancakes!

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Lemon Blueberry Ricotta Pancakes

Side view of a stack of lemon blueberry ricotta pancakes topped with whipped ricotta and fresh blueberries.
Print Recipe

This easy recipe for lemon blueberry ricotta pancakes makes the best breakfast ever! They're creamy and fluffy with a little tang from the lemon and blueberries. Such a nice summer breakfast or brunch!

  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 10-12 pancakes 1x
  • Category: Breakfast
  • Method: stovetop
  • Cuisine: american

Ingredients

Scale

For the Pancakes

  • 2 large eggs, separated
  • ¾ cup whole milk
  • 1 cup whole milk ricotta cheese
  • zest and juice from 1 lemon
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • 2 tablespoons granulated sugar
  • ¼ teaspoon fine salt
  • Butter, for cooking
  • 1 pint fresh blueberries

For the Topping (optional)

  • ½ cup heavy cream
  • 1 teaspoon lemon zest
  • 1 tablespoon powdered sugar
  • ½ cup whole milk ricotta cheese
  • Butter for serving (optional)
  • Maple syrup for serving (optional)
  • Extra blueberries for serving (optional)

Instructions

Make the Pancakes

  1. Whisk together the egg yolks, milk, ricotta, lemon zest, lemon juice and vanilla extract. Add the flour, baking powder, sugar and salt, then whisk until no lumps remain.
  2. Use an electric hand mixer two whip the egg whites until soft peaks form, then use a rubber spatula to carefully fold the whites into the batter.
  3. Melt butter in a large skillet or griddle, then use a ¼ cup measuring cup to scoop out the batter to form pancakes. Sprinkle with a few blueberries, and once golden around the edges, give them a flip. Cook until golden on the other side, then remove to a serving plate.
  4. To make the topping, whisk together the heavy cream, lemon zest and powdered sugar until soft peaks form, then whisk in the ricotta.
  5. Serve the pancakes immediately with a dollop of whipped ricotta cream, or with butter and syrup. Sprinkle withe extra blueberries if desired.

Notes

  • Freeze leftover pancakes on a large baking sheet. Once frozen, transfer to a zip-top bag and store for up to 3 months.

Nutrition

  • Serving Size:
  • Calories: 471
  • Sugar: 19.1 g
  • Sodium: 285.5 mg
  • Fat: 21.9 g
  • Carbohydrates: 50 g
  • Protein: 19.3 g
  • Cholesterol: 162 mg

Keywords: ricotta pancakes, lemon blueberry pancakes, blueberry pancakes, whipped ricotta

Did you make this recipe?

Please leave a review and star rating ⭐️ to help other cooks!

LEMON BLUEBERRY RICOTTA PANCAKES | The best summer breakfast or brunch pancake recipe! Creamy and fluffy with a little tang from the lemon and blueberries. | ColeyCooks.com

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  1. Danielle

    July 01, 2016 at 5:03 pm

    Have a Happy 4th, Coley! My stepdad loves NJ blueberries and swears they get better as soon as you set foot in the state. I'll definitely make these for him. Good luck judging those pies. Rough gig.

    Reply
    • Coley

      July 06, 2016 at 2:34 pm

      It's the truth!! Hope you enjoyed the weekend as much as we did here. 😉

      Reply
  2. Kitty

    July 01, 2016 at 5:46 pm

    These are my kinda pancakes! Have fun eating those blueberry pies!

    Reply
    • Coley

      July 06, 2016 at 2:33 pm

      thank you!! the blueberry pies were SO good! 🙂

      Reply
  3. Anne

    July 15, 2016 at 10:50 pm

    These pancakes are gorgeous!! I love this traditional flavor -I can't get enough of it! The video is amazing too 😉

    Reply
    • Coley

      July 18, 2016 at 10:36 am

      Thanks, Anne!

      Reply
    • Coley

      July 27, 2016 at 12:10 pm

      Thank you so much!! Hope you give them a try!

      Reply

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I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a chef and recipe developer specializing in coastal Italian cooking. Welcome to Coley Cooks! About Nicole Gaffney

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