These Blueberry Lemon Ricotta Pancakes are soft and fluffy, lightly sweetened and made with oat flour to keep them naturally gluten-free. Each bite is bursting with lemon flavour and fresh, juicy blueberries for the most delicious breakfast or weekend brunch!
These Blueberry Lemon Ricotta Pancakes are hands down one of my favourite pancake recipes for this time of year! They’re light and fluffy, and jam packed with fresh flavour that just screams spring and summer. If you’re new to ricotta in pancakes, don’t worry about tasting it! It really helps create the perfect texture, while giving this breakfast a boost of protein.
If you love this flavour combination, my Lemon Blueberry Overnight Oats are also a must try and make a super delicious, make-ahead breakfast!
Why you’ll love these pancakes
- Soft and fluffy: the ricotta cheese, along with the added step of allowing the batter to sit, gives these pancakes a really nice texture.
- Flavourful: the taste of these pancakes is so good! Lemon zest and juice really helps to make the flavour pop and it pairs so well with the fresh blueberries.
- Made with healthy ingredients: Oat flour gives these pancakes a boost of fibre and nutrients. They’re naturally sweetened with a bit of maple syrup and antioxidant-rich blueberries.
- Extra protein: the ricotta cheese adds a boost of protein to these pancakes, making them more balanced.
Ingredient notes
- Oat flour: to make these pancakes more wholesome and nutrient-dense, we’re using oat flour as the base. You can either buy oat flour or make your own by blending rolled oats in a blender, food processor or coffee grinder until you have a fine powder. I’ve also tested these using all-purpose flour and they work great! It does result in a thicker batter that you need to spread out a bit more when cooking, but this also gives you thicker pancakes (you can always add a little more milk to the batter if preferred).
- Ricotta cheese: you don’t taste it, but it gives the pancakes a lighter and fluffier texture. It’s also a great way to sneak some extra protein in!
- Eggs: to bind the ingredients and keep the pancakes from falling apart.
- Milk: adds moisture to the pancakes. I used unsweetened almond milk, but any milk, dairy or non-dairy, will work here.
- Lemon zest and juice: this is what gives the pancakes their bright lemon flavour.
- Blueberries: you can use fresh or frozen blueberries in this recipe. If using frozen, do not thaw them first.
- Maple syrup: for a little sweetness. Of course you’ll want a little extra for topping your stack as well!
- Vanilla extract: the perfect flavour enhancer and a must in any pancake recipe in my opinion.
- Baking powder and soda: these help to give the pancakes some lift and makes them lighter.
- Sea salt: to enhance the flavour of the other ingredients.
- Coconut oil or butter: to cook the pancakes.
How to make blueberry lemon ricotta pancakes
Below are pictures meant to provide a helpful visual overview of the recipe. Make sure to check out the full recipe with detailed instructions in the recipe card at the bottom of this post!
Step 1: Whisk together the ricotta, eggs, milk, lemon zest, lemon juice, maple syrup and vanilla extract.
Step 3: Add the flour mixture to the wet ingredients and stir until just combined. Allow to sit for 10 minutes.
Step 2: In another bowl, whisk together the oat flour, baking powder, baking soda and sea salt.
Step 4: Pour batter onto a heated skillet, scatter with blueberries and gently press into the batter and cook until each side is golden brown. Serve with desired toppings and enjoy!
More healthy breakfast ideas
Blueberry Lemon Ricotta Pancakes
Ingredients
- 3/4 cup full-fat ricotta cheese
- 2 large eggs
- 1/3 cup milk of choice
- 1 tbsp lemon zest
- 1/3 cup fresh lemon juice
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1.5 cups oat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- Coconut oil or butter for cooking
- 3/4-1 cup blueberries fresh or frozen (if using frozen do not thaw), plus more for serving
Instructions
- In a large bowl, whisk together the ricotta, eggs milk, lemon zest, lemon juice, maple syrup and vanilla extract.3/4 cup full-fat ricotta cheese, 2 large eggs, 1/3 cup milk of choice, 1 tbsp lemon zest, 1/3 cup fresh lemon juice, 2 tbsp maple syrup, 1 tsp vanilla extract
- In a medium bowl, whisk together the oat flour, baking powder, baking soda and sea salt.1.5 cups oat flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp sea salt
- Add the flour mixture to the wet ingredients and stir until just combined, being careful not to overmix (there can still be some small lumps of flour). Allow to sit for 10 minutes (this helps create fluffier, tender pancakes)
- Heat a skillet or griddle over medium heat and grease lightly with coconut oil or butter.Coconut oil or butter
- Once hot, pour about 1/4 cup of batter onto the skillet or griddle, spreading out slightly if needed. Scatter the surface of each pancake with blueberries and gently press into the batter.3/4-1 cup blueberries
- Cook for 2-4 minutes or until you see some bubbles form on the surface, the edges start to set and the bottom is golden brown. Flip and cook for on the other side. Repeat with remaining batter, adjusting the heat as needed to ensure they don’t brown too fast. You should get 10-11 pancakes in total.
- Serve warm with desired toppings like fresh blueberries, blueberry compote, greek yogurt, or maple syrup. Enjoy!
