Blueberry Lemon Ricotta Pancakes
These Blueberry Lemon Ricotta Pancakes are super silky and creamy. They're packed with plump blueberries and brightened up with fresh lemon zest!
Recipe type: Breakfast
Cuisine: Pancakes
Serves: 4
  • 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
  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!
Recipe by Flying on Jess Fuel at