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Lemon Ricotta Pancakes Stuffed with Blueberries

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These Lemon Ricotta Pancakes Stuffed with Blueberries are soft, fluffy, and bursting with flavor. The ricotta adds richness, lemon zest brings brightness, and the blueberries give a juicy pop in every bite. Perfect for a special breakfast or weekend brunch.

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

Instructions

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

Notes

  • Swap blueberries with raspberries or blackberries for variation.
  • Top with mascarpone, Greek yogurt, or whipped cream for richness.
  • Drizzle with honey, maple syrup, or a lemon glaze for sweetness.
  • Strain ricotta if it’s too wet to avoid runny batter.
  • Use frozen blueberries directly without thawing to prevent excess liquid.

Nutrition

Find it online: https://recipesbyliza.com/lemon-ricotta-pancakes-stuffed-with-blueberries/