The perfect blueberry lemon ricotta pancake when you want tons of flavor.
Blueberry pancakes elevated to absolute yummy with the addition of lemon, ricotta, buttermilk, cornmeal, wholewheat flour…and a little limoncello to sweeten the deal. Top it with my blueberry lemon syrup or a quality maple syrup and a sprinkle of powdered sugar.
Blueberry Lemon Ricotta Pancakes
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Not another blueberry pancake recipe…that’s what you’re thinking, right?
Don’t worry, this isn’t just another recipe. It’s an elevated, flavor and texture masterpiece that will make your mouth water when you see the ingredients.
What makes this recipe different is the focus on texture and flavor.
Let’s face it. A lot of pancakes are just ‘blah’ no matter what you put in them.
These pancakes are like mini flavor-packed pillows that leave you saying “MORE PLEASE”.
You’ve got the texture of whole wheat flour and cornmeal, the moist and creamy ricotta cheese and the punch of blueberries and lemon…
Seriously, my mouth is watering as I write this!
Short on time? Ready to get cookin’? Click below to go straight to the recipe.
Blueberries and Lemon are definitely present in these pancakes.
I’ve created a layering of flavor that won’t overpower the breakfast but it will leave you all blueberry lemon happy for the rest of the day.
What you’ll need to make this recipe:
- All-Purpose Flour
- Whole Wheat Flour
- Fine Cornmeal
- Salt, Baking Soda, Baking Powder
- Powdered Sugar
- Fresh or Frozen Blueberries — If frozen, allow to come to room temperature. Do not thaw in the microwave, that will breakdown the blueberries into mush.
- Lemon Juice and the zest of one whole lemon
- Limoncello — this is a liquor made in Italy. If you want alcohol free pancakes, just add 2 more tablespoons of lemon juice and ½ tablespoon of honey.
- Ricotta Cheese
- Buttermilk
- Whole milk
- Butter
- Egg
- Canola Oil
- Vanilla extract
- Sugar
Equipment You’ll need:
- measuring cups for both dry and wet ingredients
- measuring spoons
- 3 bowls — small, and 2 medium
- plus a whisk, and a zester for the lemon zest, (this is my favorite one — get it if you don’t have it),
- a griddle or large frying pan,
- a couple of mixing spoons and
- a ¼ cup ladle or measuring cup.
Plating the Pancakes:
You could just slap them on the plate and say “Enjoy”. But why not take 2 minutes to make it look amazing. We eat with our eyes and this is a great way to serve the pancakes.
- Place 3 pancakes on the plate.
- Add a pat of butter to the top.
- Drizzle the blueberry syrup on the top.
- Sprinkle with powdered sugar.
- Add a couple of lemon slices and blueberries to the plate.
Wine Pairing:
These pancakes are perfect for a Prosecco or Sparkling Wine.
- Cava
- Prosecco
- Sparkling Wine
- Champagne
Try this recipe and let me know what you think.
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Top your Blueberry Lemon Ricotta Pancakes with this syrup!
Blueberry Lemon Syrup:
Remember the blueberry juices you collected when you strained the blueberries?
Make this simple, delicious syrup to up the blueberry flavor.
- 2 tablespoons of butter
- 3 tablespoons of blueberry jam — this one is yummy or you can make your own.
- ¼ cup of the blueberry lemon juice from your macerated blueberries.
- 2 teaspoons of cornstarch
- 2 tablespoons of water
- Fresh blueberries to finish
Heat the ingredients over low until thickened into a luscious syrup. Add about a ¼ cup of blueberries to finished syrup.
Ready to make
Blueberry Lemon Ricotta Pancakes?
Blueberry Lemon Ricotta Pancakes
- Total Time: 40 minutes
- Yield: 6 to 8 pancakes 1x
Description
Blueberry Lemon Ricotta Pancakes are the perfect special morning breakfast. Light, fluffy, flavor-packed and oh so good! Fresh blueberries, tart lemon, creamy ricotta and a host of other healthy ingredients.
Ingredients
Dry Ingredients:
- ½ cup of All-Purpose Flour
- ¼ cup of Whole Wheat Flour
- 1 ½ tablespoon of Fine Cornmeal
- ¼ teaspoon of Salt
- ¼ teaspoon of Baking Soda
- ½ teaspoon of Baking Powder
- Powdered Sugar to sprinkle on finished pancakes
Wet Ingredients:
- 1 ½ cup of Fresh or Frozen Blueberries — If frozen (allow to come to room temperature. Do not thaw in the microwave, that will breakdown the blueberries into mush.)
- 1 tablespoon of Lemon Juice
- 3 tablespoons of Limoncello — this is a liquor made in Italy. If you want alcohol free pancakes (just add 2 more tablespoons of lemon juice and ½ tablespoon of honey.)
- Lemon Zest of one whole lemon
- ¼ cup of Ricotta Cheese
- 1 cup of Buttermilk
- 2 tablespoons of whole milk
- 2 tablespoons of Butter
- 1 Egg
- 1 tablespoon of Canola Oil
- ½ teaspoon of Vanilla extract
- 1 ½ tablespoon of Sugar (yes, sugar is considered a wet ingredient)
Instructions
- Step One: Prep the Blueberries
- Add the blueberries, lemon juice, and limoncello (if using) to a bowl and set aside. Allow the blueberries to macerate in the lemon juice and limoncello.
- Step Two: Mix your dry ingredients in a bowl
- Combine flours, cornmeal, sugar, baking powder, baking soda, and salt together. Whisk to combine.
- Step Three: Mix your wet ingredients in a bowl
- Combine ricotta cheese, buttermilk, vanilla extract, sugar, egg, and lemon zest. Do not add the 2 tablespoons of whole milk yet.
- Step Four: Combine your wet and dry ingredients
- Add your dry ingredients to the wet ingredient bowl and mix together with a whisk or spatula. Let the mixture sit for 5 minutes before you add to a pan. This will allow the flours and cornmeal to soak in the liquid. IF your batter looks super thick, add the 2 tablespoons of whole milk and mix again.
- Wondering where the blueberries are??
- Step Five: Drain the blueberries
- Set the blueberries in a strainer over a bowl to catch the juices. You’ll be using the strained juice, lemon and limoncello to enhance your syrup. You’ll add them to the batter after you ladle it on to the griddle.
- Step Six: Cook the Pancakes
- Heat your griddle to low – medium. Add a little butter or non-stick cooking spray. Ladle on the pancake batter, about a 1/4 cup. Add a few blueberries to the top of the pancake batter while in the pan.
- Cook until you see the bubbles appear on the edges. You can gently lift the pancake to see the color, it should be a nice golden to medium brown before you flip.
- We are cooking these pancakes on low medium to allow them to cook through. Don’t rush this or you’ll end up with mushy pancakes.
- Don’t cook on high heat because the outside of the pancake will be done but you’ll have raw pancake in the middle.
- Flip the pancake and let cook for another minute or two. Check the color of the cooked side to see a nice golden brown.
- What’s most important is that you let the pancake cook through. The wholewheat and ricotta make the pancakes super moist and a little extra cooking helps with doneness.
- If you aren’t plating the pancakes right away, add them to a sheet pan on a rack in a warm oven.
How to prep your oven:
- While mixing your batter and prepping for your pancakes, place a baking pan with a rack in the oven. Allow your oven to warm to 225 degrees F.
- Turn off the oven once it reaches the temperature.
- As your pancakes cook, add them to the oven on the rack to sit until you are ready to plate.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Hey, I’m Lisa and I’m glad you stopped by. I love food and wine and making things that people love. Speaking of love, that’s my hubby with me in this photo. We were in one of the many tulip fields in Holland in 2018. Such beautiful colors and these fields stretched for miles and miles. Anyway, thanks for checking out the recipe. I’d love to hear how it goes when you make it so come back to the recipe and leave a comment and rating. Also, don’t forget to share your photo on Instagram and tag #vineandplate so I can brag about you 😉 …. Read More
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