I am in love with these Lemon Blueberry Ricotta Pancakes. They are light and fluffy, with a bright lemon aroma and just the right balance of zest and sweetness. These pancakes make a flavorful, tender breakfast everyone will enjoy.
You may also enjoy my cottage cheese pancakes or chocolate chip pancakes—both are easy and delicious alternatives to try.
These Ricotta Pancakes are tangy with a touch of sweetness. The ricotta keeps them moist and tender, producing light, fluffy pancakes that are hard to resist. They’re a favorite with kids and adults alike—especially when fresh blueberries are on hand.
They’re also simple to prepare: most ingredients go straight into a blender until smooth, which means minimal prep and few dishes. These pancakes work well for meal prep, family breakfasts, or special brunches like Easter and Mother’s Day.
Why you will love this recipe
- Easy: Everything blends together, so you don’t need multiple bowls or complicated steps.
- Perfect for special occasions: Bright, fresh flavors make these pancakes a hit for birthdays, holiday brunches, and weekend mornings.
Ingredients needed
Here’s a quick overview of the ingredients for these lemon ricotta pancakes. Full amounts are included in the recipe card below.
- Oil: Any neutral oil works; coconut oil is used here for flavor.
- Ricotta cheese: Adds tenderness and protein. Swap for Greek yogurt or sour cream if needed.
- Milk: Any milk, including dairy-free options, will work.
- Lemon juice & zest: Use 1/4 cup freshly squeezed lemon juice and the zest from one lemon; reduce to taste if you prefer a lighter lemon flavor.
- Oats: Quick oats are used, though rolled oats will work; do not use steel-cut oats.
- Eggs
- Pure maple syrup for serving
- Vanilla extract
- Baking powder
- Salt
- Fresh blueberries: Fresh is best; frozen blueberries can be used if thawed and drained first.
How to make Lemon Ricotta Pancakes
- Add ingredients: Combine oil, ricotta, milk, lemon juice, lemon zest, 1 1/2 cups oats, eggs, maple syrup, vanilla, baking powder, and salt in a blender.
- Mix: Blend until the batter is nearly smooth, pausing to scrape down the sides as needed.
- Stir in oats and blueberries: Fold in the remaining 1/2 cup oats and the fresh blueberries (no blending). Let the batter rest for 10 minutes to thicken.
- Cook: Heat a large nonstick pan over low heat and lightly coat with oil. Pour about 1/4 cup batter per pancake. Cook 3–4 minutes per side, until golden and cooked through.
- Serve: Serve warm with maple syrup, extra fresh blueberries, or blueberry preserves if desired.
Recipe tips
- Ricotta: Full-fat or low-fat ricotta gives a better texture than nonfat versions.
- Oat type: Quick or rolled oats both work; avoid steel-cut oats.
- Flipping: Wait for small bubbles on the surface and slightly firm edges before flipping. Cook each side about 3–4 minutes and avoid flipping repeatedly to keep the pancakes fluffy.
- Keep warm: Store cooked pancakes in a 200°F oven on a baking sheet while finishing the batch.
Frequently asked questions
Yes. Lemon extract is more concentrated than juice. Use 1–2 teaspoons of lemon extract to replace the lemon juice and zest, and adjust to taste.
Yes, though milk creates a thicker, richer batter. Using whole milk adds more tenderness and flavor than water or low-fat milk.
Yes. Use thawed and drained frozen blueberries to avoid adding excess moisture to the batter.
Greek yogurt or cottage cheese can be used as substitutes for ricotta with good results.
Variations
The basic recipe is excellent as written, but you can customize it to suit your tastes. A few ideas:
- Different berries: Substitute raspberries or chopped strawberries, or use a mix of berries.
- Use orange: Swap lemon zest and juice for orange zest and juice for a different citrus note.
- Almond extract: Try almond extract in place of vanilla for a lemon-almond twist reminiscent of lemon poppy seed treats.
- Syrups and preserves: Top with pure maple syrup, blueberry preserves, or a quick blueberry syrup made by simmering 1 cup blueberries with 1/4 cup maple syrup until thickened.
Storage recommendations
Leftovers keep well in the refrigerator or freezer, making these pancakes a convenient make-ahead breakfast. Follow these tips to store them properly:
- Refrigerator: Store cooled pancakes in an airtight container for up to 4 days.
- Freezing: Flash-freeze pancakes on a baking sheet (not touching) for about 30 minutes, then transfer to freezer-safe bags or containers for up to 3 months. Label with the date.
- Reheating: Reheat from frozen in the microwave for 30–60 seconds, or warm them in a toaster, toaster oven, or air fryer until heated through.
More pancake recipes
- Gingerbread Pancakes
- Healthy Pumpkin Pancakes
- Blueberry Banana Pancakes
- Chocolate Oatmeal Pancakes
- Red Velvet Pancakes
- GF Banana Protein Pancakes
- Vegan Pancakes
- Banana Oatmeal Pancakes
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Lemon Blueberry Ricotta Pancakes
Video
Equipment
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Non Stick Frying Pan
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Blender
Ingredients
- 2 tablespoons coconut oil, or vegetable oil
- 3/4 cup ricotta cheese
- 3/4 cup milk of choice, I mostly use 2%
- 1/4 cup freshly squeezed lemon juice
- Zest from 1 large lemon
- 1 1/2 cups quick oats, divided (or rolled oats; do not use steel cut)
- 2 large eggs
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon fine kosher salt
- 1 cup fresh blueberries
- pure maple syrup Optional: or blueberry preserve
Instructions
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Place the oil, ricotta, milk, lemon juice, lemon zest, one cup of the oats, eggs, maple syrup, vanilla, baking powder, and salt in a blender.
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Blend until the batter is nearly smooth, stopping to scrape down the sides a couple of times.
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Stir in the remaining 1/2 cup oats and 1 cup fresh blueberries (do not blend). Let the batter rest for 10 minutes.
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Heat a large nonstick pan over low heat and lightly oil it. Pour 1/4 cup batter per pancake and cook 3–4 minutes per side until golden.
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Serve with pure maple syrup, extra fresh blueberries, and blueberry preserves if you like.
Notes
- In the refrigerator: Store leftovers in an airtight container for up to 4 days.
- To freeze: Flash-freeze pancakes on a pan (not touching) for about 30 minutes, then transfer to freezer-safe bags or containers for up to 3 months. Label with the date.
- Reheat: Reheat from frozen in the microwave for 30–60 seconds, or use a toaster, toaster oven, or air fryer until warm.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.