Flying on Jess Fuel

Fueling my Navy pilot, one meal at a time...

Navigation
  • Home
  • A little about us…
    • Privacy Policy
  • Recipes
  • Travel
  • Gardening

Blueberry Lemon Ricotta Pancakes

April 28, 2016 by jessfuel 12 Comments

These Blueberry Lemon Ricotta Pancakes are super silky and creamy. They’re packed with plump blueberries and brightened up with fresh lemon zest!

These Blueberry Lemon Ricotta Pancakes are super silky and creamy. They're packed with plump blueberries and brightened up with fresh lemon zest!

Almost a year ago, after visiting an amazing breakfast place in Orange County, I recreated one of my favorites from the restaurant, these Blood Orange Ricotta Pancakes. The ricotta in the pancakes makes them soooo silky and creamy, and they seriously were the best thing ever.

For some reason, despite how amazing those pancakes were, I haven’t made them since! But the other day I got to thinking about them. And decided they needed to happen again.

These Blueberry Lemon Ricotta Pancakes are super silky and creamy. They're packed with plump blueberries and brightened up with fresh lemon zest!

I didn’t have any blood oranges (I get a ton every year from a family member with a tree, but this year they were early, maybe because of all the rain we got, and long gone), but I figured any citrus would work. So I decided to switch up the flavors a little bit, and since blueberry pancakes are such a classic, they were an obvious choice. And lemon and blueberries go together like peas and carrots, so I used lemon in place of the blood oranges.

These Blueberry Lemon Ricotta Pancakes are super silky and creamy. They're packed with plump blueberries and brightened up with fresh lemon zest!

The result was awesome. Perfectly fluffy, yet rich and creamy blueberry pancakes with a little extra brightness from the lemon juice and zest. These reminded me of a lemon dessert, but for breakfast. So yummy!

Blueberry Lemon Ricotta Pancakes
 
Print
These Blueberry Lemon Ricotta Pancakes are super silky and creamy. They're packed with plump blueberries and brightened up with fresh lemon zest!
Author: Flying on Jess Fuel
Recipe type: Breakfast
Cuisine: Pancakes
Serves: 4
Ingredients
  • 1 (15 oz) container ricotta cheese
  • 2 tbsp sugar
  • 2 eggs
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • ⅔ cup flour
  • 1 tsp baking powder
  • 1 cup blueberries, fresh or frozen
Instructions
  1. In a large bowl, whisk together ricotta, sugar, eggs, lemon zest and juice.
  2. Add flour and baking powder and stir until well combined.
  3. Gently fold in blueberries.
  4. Heat a large skillet over medium-low heat. (If the skillet is not non-stick, add some butter to the pan.)
  5. Ladle batter into the skillet and cook pancakes until edges are beginning to crisp, about 5 minutes. Flip pancakes and cook an additional 3-4 minutes.
  6. Serve pancakes topped with butter, syrup or powdered sugar!
3.5.3208

These Blueberry Lemon Ricotta Pancakes are super silky and creamy. They're packed with plump blueberries and brightened up with fresh lemon zest!

Want more pancake inspiration? Check these out!

Blood Orange Ricotta Pancakes with Strawberry Orange Sauce

These Blood Orange Ricotta Pancakes are silky, creamy and studded with bright orange zest. They’re topped with a fresh strawberry and blood orange sauce. A perfect weekend breakfast!

Pumpkin Oatmeal Pancakes

Pumpkin Oatmeal Pancakes

Fresh Cranberry Chocolate Chip Pancakes

Fresh Cranberry Chocolate Chip Pancakes

You Might Also Like:

Seared Scallops with Wilted Spinach and Lemon Risotto
Bubble Oatmeal
Zucchini Coffee Cake Muffins
Chocolate Chip Coconut Banana Muffins

Share this:

  • Share
  • Twitter
  • Pinterest
  • Facebook
  • Email
  • Print
  • Reddit

Filed Under: Breakfast Tagged With: blueberry, breakfast, lemon, pancakes

« Ginger Peach Bellini Mocktail
Microwave Mocha Latte »

Comments

  1. Rachel @ Bakerita says

    April 28, 2016 at 7:43 pm

    Blueberries and lemon are perfect together! These pancakes look SO good and I can only imagine how soft and fluffy the ricotta makes these. Swoon!

    Reply
    • jessfuel says

      April 29, 2016 at 5:46 pm

      Thanks, Rachel! Creamy ricotta makes everything better!! 🙂

      Reply
  2. Laura says

    April 29, 2016 at 9:27 am

    I was JUST thinking about that restaurant last week! I need to go back, it was so good.

    Reply
    • jessfuel says

      April 29, 2016 at 5:45 pm

      Yes!! Please come out here again. 🙂

      Reply
  3. [email protected] says

    April 29, 2016 at 1:40 pm

    These pancakes look delicious Jess!! I love blueberry anything so these are so happening this weekend!

    Reply
    • jessfuel says

      April 29, 2016 at 5:45 pm

      Thanks, Ami!! They’re the best!!

      Reply
  4. Keith @ How's it Lookin? says

    May 4, 2016 at 11:05 am

    They look great. I never had lemon flavored pancakes, thanks for the idea

    Reply
  5. Carissa says

    June 26, 2017 at 7:44 am

    I just made these this past weekend, and they were so thick, they flopped big time. There was no “ladeling” the batter, as it was so stiff. I followed the directions to a “T”. Any suggestions? The one that did turn out ok had great flavor.

    Reply
  6. Martha Compton says

    July 4, 2017 at 7:53 am

    Great recipe. Made a few changes….added 2 tsp. Sugar, 1/2 tsp. Salt and thinned the batter a little with fat free half and half. The ricotta made the pancakes so moist and creamy!, Love the recipe!

    Reply
  7. Mona says

    May 29, 2018 at 10:16 am

    Can you use almon or coconut flour in place of regular flour ?

    Reply
    • jessfuel says

      June 22, 2018 at 7:39 am

      Hi Mona! I have not tried either… I would say that almond flour might work, but coconut flour is very different and requires a much larger ration of liquid ingredients, so I would stay away from that one!

      Reply

Trackbacks

  1. Fresh Strawberry Banana Pancakes says:
    August 5, 2019 at 7:23 am

    […] Blueberry Lemon Ricotta Pancakes […]

    Reply

Leave a Reply to Mona Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Fueling my Navy Pilot, one meal at a time…

Welcome to Flying on Jess Fuel! I love to cook and share my recipes and adventures in the kitchen with everyone. Take a look around... you might just find tonight's dinner!

Search Flying on Jess Fuel

Subscribe via Email

Enter your email address to subscribe to Flying on Jess Fuel and receive notifications of new posts by email.

ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

Check out these healthy recipes!

Dilly Cucumber Bites
Kale and Black Bean Enchiladas with Avocado Cream and Homemade Enchilada Sauce (Vegan)
Banana Almond Chia Seed Pudding

*Click Here* to read Flying on Jess Fuel’s Privacy Policy.
This site contains affiliate links, meaning that if you make a purchase through them, we will receive a small commission.

Copyright © 2021 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.