Name: Lemon Ricotta Pancakes Stuffed with Blueberries
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 tablespoons granulated sugar; 1 cup ricotta cheese; 3/4 cup milk; 2 large eggs; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 1 teaspoon vanilla extract; 1 cup fresh blueberries; Butter or oil, for cooking

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These Lemon Ricotta Pancakes Stuffed with Blueberries are soft, fluffy, and bursting with flavor. I love how the ricotta makes the pancakes tender and rich, while the lemon adds brightness and the blueberries bring a juicy pop in every bite. They’re perfect for a weekend brunch or anytime I want a breakfast that feels extra special.

Why You’ll Love This Recipe

I love this recipe because it turns ordinary pancakes into something elegant and memorable. The ricotta keeps them moist, the lemon zest lifts the flavor, and the blueberries give them natural sweetness. I also enjoy how versatile they are—I can serve them simply with powdered sugar or dress them up with maple syrup, whipped cream, or a blueberry compote. Lemon Ricotta Pancakes Stuffed with Blueberries

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Ricotta cheese
Milk
Eggs
Lemon zest
Lemon juice
Vanilla extract
Fresh blueberries
Butter or oil (for cooking)

Directions

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In another bowl, mix ricotta cheese, milk, eggs, lemon zest, lemon juice, and vanilla until smooth.
Gently combine the wet ingredients with the dry ingredients, stirring until just incorporated (the batter will be slightly thick).
Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of batter onto the skillet, then gently press a few fresh blueberries into the center of each pancake.
Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 2 minutes until golden.
Repeat with the remaining batter, keeping pancakes warm until serving.

Servings and timing

This recipe makes about 10–12 pancakes, serving 4 people. Prep time is 15 minutes, cook time is 20 minutes, and total time is around 35 minutes.

Variations

Sometimes I use raspberries or blackberries instead of blueberries for a different flavor. If I want extra richness, I top the pancakes with a dollop of mascarpone or Greek yogurt. For a sweeter option, I drizzle with honey or lemon glaze instead of maple syrup.

storage/reheating

I store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze them in a single layer before transferring to a freezer bag for up to 2 months. To reheat, I warm them in a toaster oven or skillet for the best texture.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries straight from the freezer, but I don’t thaw them first to avoid excess liquid.

Do I need to strain the ricotta?

If the ricotta is very wet, I strain it briefly to prevent the batter from becoming too runny.

Can I make the batter ahead of time?

I prefer making the batter fresh, but I sometimes whisk together the dry ingredients the night before to save time.

Can I make these pancakes gluten-free?

Yes, I use a 1:1 gluten-free all-purpose flour blend, and they turn out just as fluffy.

What toppings go best with these pancakes?

I like powdered sugar, maple syrup, blueberry compote, or a lemon glaze for an extra burst of flavor.

Conclusion

I love how these Lemon Ricotta Pancakes Stuffed with Blueberries feel light yet indulgent. The combination of creamy ricotta, zesty lemon, and juicy blueberries makes them a breakfast I look forward to every time. Whether I serve them for a cozy family morning or a brunch with friends, they’re always a hit.