Next Post
This post may contain affiliate links, please see our privacy policy for details.
Bursting Blueberry Lemon Ricotta Pancakes. Everyone needs a go-to blueberry pancake recipe, and this is it! These pancakes are made with a touch of fresh ricotta cheese, a little squeeze of lemon, and each one is swirled with plenty of sweet blueberries. They’re light, extra fluffy, perfectly sweet, and all around delicious. And as if that wasn’t enough, they’re served drizzled with a lemony poppy-seed syrup. Perfect for a lazy weekend morning breakfast!
It’s become the time of year when I’ve decided I’m pretty over winter and ready for spring. This is a bit of a problem, since officially we still have over a month of winter left. It’s even more of a problem for me, because up here in the mountains we definitely have way more than a month of winter left. Usually we’ll have a snow into May. Very, very long winters around here.
Anyway, it’s not that I’m totally over winter, but more like a craving for more bright and fresh, you know? Pretty sure I’m not the only one feeling this way. So I thought I’d take it upon myself to share a more spring forward recipe today…
Blueberry pancakes!!
If I’m being honest, I threw up a photo of these pancakes cooking on the stove last week on Instagram. Soo many of you inquired about the recipe. When I realized my messages were full of blueberry pancake recipe requests, I figured I’d better share the recipe. And sooner rather than later. Since some of you seemed like you were in desperate need of the perfect blueberry pancake!
Trust me, I get it. Pancakes are a weekend staple around here. Nothing really beats a good blueberry pancake. I like to make mine with two additions that I find make the pancakes a smidge better than the rest.
Enter in a little whole milk ricotta cheese, and fresh lemon. The couple that can do no wrong.
Since pancakes are a morning thing, I like to keep mine very, very simple. No fancy whipped egg whites or overnight rises. I mean, those things can be good, but for everyday pancakes, simple is truly best.
SO. I just mix fresh ricotta (use whole milk ricotta cheese for best results) with a little buttermilk, vanilla, lemon, flour, and the traditional pancake ingredients. The ricotta really adds a nice lightness and sweet flavor to the pancakes that we truly love. While the lemon adds a fresh, almost spring like touch.
My other secret? In addition to plenty of fresh blueberries (or frozen, honestly either works just the same), I swirl in a little bit of blueberry jam as well. I know it might seem like overkill, but I’m telling you, it’s not. It’s delicious and leaves you with a blueberry pancake that’s actually bursting with BLUEBERRY flavor. So very good. The jam caramelizes a bit on the edges while it cooks, but also creates pockets of sweet jam throughout. A nice contrast to the whole blueberries.
AND then, as if that was not plenty enough right there. I love making a little poppy-seed syrup to drizzle over each pancake. It’s literally just lemon zest, poppy-seeds, and real maple syrup. But it feels special and tastes sweet and perfect.
When it comes to making a really good pancake, I have two tips.
One, keep the the batter loose. Meaning, don’t add too much flour. I prefer to have a batter that’s on the more liquidy side than thick. I’ve always found this to yield extra soft pancakes.
Two, let the batter sit/rest for at least 5 or so minutes before you begin cooking. This helps the batter to settle, and makes for an even lighter and more delicate pancake.
OK. And with that, here’s my recommendation. Find yourself some ricotta cheese, lemons, and blueberries and plan on making pancakes. It could be this weekend, but don’t feel constrained to only cooking pancakes on the weekends. These are easy enough for any day of the week. And let’s be real, they also make a great lunch…or even dinner…love breakfast for dinner!
Just be sure to enjoy them warm, with a small pat of butter, and a good drizzle of that poppy-seed syrup…
If you make these blueberry lemon ricotta pancakes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Blueberry Lemon Ricotta Pancakes.
Servings: 12 6 people
Calories Per Serving: 565 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 cups buttermilk, or use whole milk
- 3/4 cup whole milk ricotta cheese
- 2 large eggs
- 2 tablespoons salted butter, melted
- 1 tablespoon honey, adding in more honey if you like a sweeter pancake
- 2 teaspoons vanilla extract
- 1-2 tablespoons lemon zest and 2 tablespoons lemon juice
- 1 1/2 cups white whole wheat flour, or all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups fresh or frozen blueberries
- 3-4 tablespoons blueberry jam (optional)
Poppy-Seed Lemon Syrup
- 1/2 cup real maple syrup
- 1 tablespoon poppy-seeds
- 2 teaspoons lemon zest
Instructions
- 1. In a large mixing bowl, whisk together the buttermilk, ricotta, eggs, butter, honey, vanilla, lemon juice, and lemon zest. Stir in the flour, baking powder, and salt. Stir until just combined. It’s OK if the batter is a little lumpy. If the batter feels a little too thin, add 1/4 cup additional flour.2. Fold in the blueberries, and if desired 2-4 tablespoons of the blueberry jam, for an extra berry filled pancakes. Allow the batter to sit 5-10 minutes.3. Heat a large skillet or griddle over medium heat and add a little butter, or spray with cooking spray. Pour about 1/4 cup pancake batter onto the center of the hot pan. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.4. To make the syrup, warm the maple, poppy-seeds, and lemon zest over low heat.5. Serve the pancakes topped with the poppy-seed syrup, butter, and fresh blueberries, if desired.
This post was originally published on February 22, 2019
Unfortunately not the best recipe for several reasons: not enough flour despite me measuring precisely, the batter was far too runny resulting in thin pancakes.
Second, way too much salt considering there’s both salted butter and ricotta in here, the additional salt isn’t needed and made the pancakes too savory. Finally, because of the salt more baking powder should have been added but the recipe didn’t call for enough so they are flat and gummy.
Hi Sarah,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed!
These were great, but I had to add way more flour to get them to stop being so runny (I added about 1 cup more than called for).
Hi Maddie! Thanks for sharing! Sounds like adding extra flour was a smart fix to get the right texture, glad they still turned out great! xT
Have you tried making this recipe gluten-free? Could I substitute oat flour for wheat flour?
Hi Pamela! So sorry, I haven’t ever tried this with GF flour before! Let me know if you give it a try! Have a great day! xT
These were delicious, but not fluffy. I wasn’t even mad. The batter was pretty runny and I feel like they weren’t as floofy because the baking powder may have been a bit on the older side. But, also I didn’t use buttermilk. My Slavic self was reminded of crepes that my Gramma used to make. Suggestions on the recipe were from my Mamas who thought they pulled a bit salty, so I would use less, if any. She felt the ricotta was salty enough on its own. I would definitely use the four tablespoons of jam! Maybe a bit heaping next time. I found that my choice of using frozen wild blueberries was a great decision! Thanks for the recipe. This is a keeper for suresies! 😀
Hi Suzanne! Thanks so much for sharing your experience! Older baking powder and no buttermilk can definitely affect fluffiness, so those tweaks might help next time. Love that the pancakes reminded you of your grandma’s crepes, that’s such a sweet connection! And great tip on the salt and extra jam. So glad this one’s a keeper for you! xT
Can I freeze this batter
Hey David,
I have never tried that, I probably wouldn’t recommend it. I would make the pancakes and then freeze those:) Please let me know if you have any other questions! xx
For the first time, I am utterly bummed. I followed the recipe exactly, adding a little flour to a very thin batter. The pancakes were flat and didn’t fluff up around the blueberries, so the bottoms couldn’t cook. In the second round, I tried adding slightly more flour to no avail. Then I tried a teensy bit more flour and baking powder. No matter what I did, they were rubbery and flat. Had to dump the rest. Now we’re waiting for our Chinese food because we had nothing else in the house to cook tonight. LOL… WOMP wommmmppp…
I’d love to know how the others got theirs to come out right, though!
Hi Kristie,
Thanks so much for trying this recipe and sharing your feedback, so very sorry to hear these did not turn out for you! This batter isn’t thin so is it possible there was a measurement that was off? Again, so sorry!! xx
Really disappointed with this recipe. My batter was thin, so I added more flour like the recipe suggested, but it didn’t help. I ended up adding even more flour, but still ended up with thin, rubbery pancakes that didn’t fluff up at all. I followed the measurements exactly and read every direction before beginning. Will not be making these again!
Sorry to hear this, Alyssa. I’m not sure what went wrong for you!
So yummy !! Made these yesterday for my husband and me. We both loved them! Will be making again as soon as we can. We re-heated in a skillet this morning the leftovers… didn’t waste any of them! I have a beautiful photo to share with you but I don’t see how to do that lol…. just know we loved them! 🙂
Hey Cristina,
Amazing!! So glad to hear that this recipe was enjoyed, I appreciate you making it! Sorry, we don’t allow photos to be shared here:) Happy Monday! xT
“Servings: 6 about pancakes per serving” – what’s that meant to mean? How many pancakes does it make per person and for how many people?
Hi Peter,
So sorry about that! This recipe will make 6 servings, about 2 pancakes per serving. I hope you love this recipe! xT
Hi Tiegan,
I am having trouble printing out recipes on my phone now since things switched to the Juniper format. They won’t print at all. 🥲What would I need to do to change that help please!
Best,
Sherri
Sorry forgot the “H”
Hi Sherri,
So sorry to hear this!! Are you using the print button the recipe card and then again on the Jupiter page? Let me know how I can help! xx
Hi! After following HBH and printing out these recipes for years (easier than using my phone which either times out or gets messy 😁), when I went to “print” today, the format is totally different and just doesn’t look as nice as how they printed out previously. What has changed? Thanks!
Hi Vicki,
Thanks for making and printing so many recipes! The print format is now through the Jupiter page which allows readers to order ingredients needed to make a recipe. You obviously do not have to use that feature, but it did change the format. Sorry about that!! xx
Hey Teighan, are there adjustments that would work for gluten and lactose free variants of these? Thanks
Hey Lauren,
You could try using gluten free flour and your favorite dairy free substitutes. Please let me know if you give this recipe a try, I hope you love it! xT
Made this recipe for our “breakfast for dinner” night and they are so delicious! They are the perfect balance of flavor and so light too.
Hi Tara,
Awesome! I love to hear that this recipe turned out well for you, thanks so much for making it and your comment! xT
I made these pancakes for a girl’s weekend. When I tell you they were sooooo good! Everyone enjoyed them!
I did add a second tablespoon of honey for sweetness as well as a homemade blueberry jam. I would recommend cooking them longer than you would usually cook pancakes to make sure they are done inside. The crispiness adds to the pancakes yumminess!
Aww, love to hear this!! Thanks so much for making these pancakes and sharing your feedback! Have a great week! xx