Blueberry Lemon Ricotta Pancakes

Blueberry Lemon Ricotta Pancakes are made with whole wheat flour, studded with blueberries and a bright flavor from the lemon. These are a wonderful breakfast treat!
Blueberry Lemon Ricotta Pancakes |

Recently, my favorite (well,…only) pancake turner met an early and unfortunate demise.  Let’s just say the combination of a very hot pan, quesadillas sticking to said pan and a non-silicone turner resulted in a slightly melted pancake turner (and a slightly not pleased Alida).  Now I am armed and dangerous with a fancy silicone pancake turner, ready to take on the world…of pancakes!

What better way to christen this handy new tool than by making ricotta pancakes.  Ricotta pancakes are delicate to flip, so they’re sure to put this new device to the test.

Blueberry Lemon Ricotta Pancakes |

Not just any ricotta pancake recipe would do, however.  It was time to liven up my go-to ricotta pancake recipe from Everyday Food.  First I swapped lemon zest for the orange zest, and whole wheat pastry flour for the all-purpose flour.  I then decided to add vanilla and blueberries to the recipe.

The result was fabulous!  We thought they were perfect without any topping, though you could add a little confectioners’ sugar or maple syrup, if desired.  While these pancakes are easy to make, the batter is quite thick, thus requiring a few extra minutes to cook and extra care when flipping. In the end, it is all worth it – trust me!
Blueberry Lemon Ricotta Pancakes |
Whole Wheat Blueberry Lemon-Ricotta Pancakes
Yields: 4 servings
  • 15 ounces low fat ricotta cheese
  • ⅓ cup granulated sugar
  • 2 large eggs
  • zest of 1 lemon
  • 1 teaspoon vanilla extract
  • ⅔ cup whole wheat pastry flour (or all-purpose flour)
  • 1 cup blueberries
  • cooking spray
  • confectioners' sugar or maple syrup, for serving (optional)
  1. In a medium bowl. whisk together ricotta cheese, sugar, eggs, grated lemon zest and vanilla extract.
  2. Fold in flour until just combined; add blueberries, gently mixing until combined.
  3. Spray large non-stick skillet with cooking spray and heat to medium-low heat. Add batter, using a scant ¼ cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper towel-lined plate.
  4. Serve hot, with confectioners' sugar or maple syrup, if desired.
  Adapted from Everyday Food
Blueberry Lemon Ricotta Pancakes |


for new recipes
and blog updates!


  1. Thank you Ann! Blueberries are so tasty in pancakes! Your cakes looked delicious too!

  2. I had blueberry pancakes this weekend too! These look so delicious! 🙂

  3. Thank you Kelly! They were quite tasty. ‘Tis the season for blueberry pancakes!

  4. Alida – those look delicious! I made whole wheat blueberry pancakes a week or two ago, but no lemon or ricotta. Beautiful!

  5. My family adores all kinds of pancakes and these look like they will be no exception. Bummer about the turner… I’ve been there!!
    Love these pancakes, they will definitely be on our summer menu!

  6. Thanks Kim! Next time I am making a double batch of these…they flew out of here way too quickly! I hope you enjoy when you make them!

  7. We’ve had to go GF in our house, bummer, but I still love reding about and looking a great blueberry pancakes! I can smell them, yum!

  8. Hi Mary! Thanks so much for your comment!

  9. I must say I love this recipe! Yummy pictures Alida, very well done!!!

  10. @Sandra: Thank you so much! They tasted yummy! I hope you give the recipe a try. Thanks for your comment!

  11. Gursahiba@exquisite-niche says:

    Oh my! I love pancakes and blueberries make great combination. Your blog is interesting great to have found it.

  12. These pancakes are splendid!

  13. I’m sharing this on my blog’s Daily Foodporn with proper backlink. Keep up your good work.