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Ricotta Pancakes

Lemon Blueberry Ricotta Pancakes

Author Amanda


  • 2 cups flour all-purpose
  • 1/2 teaspoon baking soda
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 2 large eggs
  • 1/2 cup ricotta cheese
  • zest from 1 lemon
  • 2 tablespoon lemon juice
  • ½ cup blueberries

Blueberry Compote

  • 2 cups blueberries
  • Zest and juice of one lemon
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract



  1. Make the compote first and let cool. Combine blueberries, lemon zest and juice, and sugar in a small saucepan and heat on medium until blueberries burst and sauce thickens slightly. Turn off heat, add vanilla, and stir. Let cool while you make the pancakes.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, sugar and salt. Set aside.
  3. In a smaller bowl, whisk together the vanilla extract, milk, eggs, ricotta cheese, lemon zest and lemon juice until smooth.
  4. Gradually add the wet ingredients to the dry mixture and gently whisk until incorporated.
  5. Heat skillet or griddle on medium high; grease with butter.
  6. Pour ½ cup batter onto hot griddle, place 4-5 blueberries on top of pancake, and cook for 3 minutes, until the edges start to firm up and bubbles appear on surface. Flip the pancakes and cook for another 1 to 2 minutes on the other side. Repeat with remaining batter.
  7. Serve hot with blueberry compote.