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Blueberry Ricotta Pancakes

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Fluffy and light Blueberry Ricotta Pancakes with a touch of lemon. This easy 30-minute recipe is perfect for a weekend breakfast or brunch.

 

Blueberry Ricotta Pancakes with Maple Syrup Poured Over the Pancakes

 

Fluffy, light, with creamy middles and crispy surface, topped with blueberry jam and maple syrup, these blueberry ricotta pancakes are created for slow weekend brunches. I mean, these pictures speak for themselves, don’t they? I made these pancakes many times and they always come out perfect. They are also easy to make and ready in 30 minutes! It’s a great alternative to my mom’s Russian syrniki with strawberry sauce, when we are craving a sweet and indulgent breakfast or brunch.

 

Blueberry Ricotta Pancakes with a Fork on the Side and a Missing Piece

 

I grew up eating Russian pancakes, thin and wide, stuffed with anything sweet or savory and rolled. I tried American-style thick blueberry pancakes for the first time with my husband, at a nice American café in Prague called Bohemia Bagel. Obviously, I fell in love with these fluffy pancakes loaded with blueberries and topped with maple syrup oozing from the top of the pile… They were really, really good. So no wonder I tried to recreate them at home. After many attempts I came up with these blueberry ricotta pancakes that we like the most. Whether you are a pancake person or not, you will love them, believe me.

 

Blueberry Ricotta Pancakes Served in a White Plate Full of Blueberry Jam

 

The secret sauce to my blueberry ricotta pancakes is the delightful combination of lemon and blueberries that gives a tangy touch and fresh ricotta cheese that makes them extra-fluffy and creamy from the inside. These pancakes are absolutely outstanding topped with blueberry jam and maple syrup, but I think lemon curd would also fit perfectly. They are mildly sweet, so you can adjust the sweetness by adding maple syrup to your taste.

 

Blueberry Ricotta Pancakes with a Fork on the Side and a Missing Piece

 

If you follow me on Instagram, you probably know that we picked more than 7 kilograms (15 lbs) of blueberries 2 weeks ago. That was a whole lot of blueberries to process! Obviously, we ate them raw with every meal. I also made blueberry smoothies, sugar-free blueberry jam with thyme and nutmeg (recipe coming soon, make sure to subscribe for my weekly newsletter), blueberry cheesecake ice cream with lavender, blueberry galettes and blueberry milkshakes. In addition, I made these blueberry ricotta pancakes twice. This helped to use them up, but I was still left with about a half of our harvest, so I decided to freeze it for later. The thing is, these pancakes also work with frozen blueberries! So when the berry season is over, you can still enjoy these pancakes (what about Thanksgiving or Christmas brunch?)

 

Blueberry Ricotta Pancakes Served in a Jar with a Spoon of Blueberry Jam at the Side

 

How to Make Blueberry Ricotta Pancakes

 

The recipe is really simple: combine all the dry ingredients: flour, baking soda, baking powder, a bit of sugar and salt. In a separate bowl mix all the wet ingredients: whisked eggs, milk, ricotta, vanilla extract, lemon juice and zest. Add some blueberries in the end. It’s really easy and takes no more than 30 minutes all together, which makes these pancakes an ideal weekend breakfast. I can’t think of anything better than these to start my Saturday morning.

 

Blueberry Ricotta Pancakes with Lemon and Blueberry Jam in the Background

 

Here is the recipe for you. Hope you enjoy these blueberry ricotta pancakes as much as we did and make them over and over again for breakfast or brunch!

Blueberry Ricotta Pancakes with Maple Syrup Poured Over the Pancakes
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5 from 2 votes

Blueberry Ricotta Pancakes

Fluffy and light Blueberry Ricotta Pancakes with a touch of lemon. This easy 30-minute recipe is perfect for a weekend breakfast or brunch.
Course Breakfast
Cuisine American
Keyword blueberry pancakes, healthy pancakes, ricotta pancakes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5 servings
Calories 267kcal

Ingredients

  • 200 grams or 1 3/4 cups flour I use 1/2 whole grain flour and 1/2 white flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 tablespoon brown sugar
  • 2 eggs
  • 180 ml or 3/4 cup milk
  • 125 grams or 1/2 cup ricotta cheese
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • zest of 1 lemon
  • 150 grams or 1 1/2 cups blueberries
  • maple syrup and blueberry jam to serve

Instructions

  • In a big mixing bowl, combine all the dry ingredients: flour, baking soda, baking powder, salt and sugar. In a separate bowl whisk together all the wet ingredients: eggs, milk, ricotta, vanilla extract, lemon juice and zest. Transfer the ricotta mixture into the flour mixture and whisk to combine. Add blueberries.
  • Set a large frying pan (or two) or a griddle over medium heat. Pour about half a laddle of batter on the pan and cook until edges start to firm up, about 3-4 minutes. Flip and cook for 2 more minutes. Repeat with the rest of the batter. Serve with maple syrup, blueberry jam and fresh blueberries. Enjoy!

Notes

This recipe yields about 15 medium-sized pancakes. Assuming you serve 3 pancakes per person, it makes 5 servings.

Nutrition

Calories: 267kcal | Carbohydrates: 41g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 174mg | Potassium: 325mg | Fiber: 1g | Sugar: 7g | Vitamin A: 280IU | Vitamin C: 5.2mg | Calcium: 178mg | Iron: 2.5mg
Tried this recipe?Follow @happykitchen.rocks on Instagram and show me the recipes you are making from my blog using the hashtag #happykitchenrocks!

What is your favorite kind of pancakes? Let me know in the comments below!

Love,

Elena

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MelissaT

Sunday 18th of September 2016

The pancakes look delicious and this is exactly what I was looking for. However, when I started to make the recipe I noticed that your instruction calls to mix wet ingredients including eggs. I don't see eggs in your list of ingredients. Can you amend either instructions or ingredients please. Going to wing it and use an egg but would love to know what you did to get these gorgeous pancakes. Thanks

Elena Szeliga

Sunday 18th of September 2016

Hi Melissa, hope I'm not too late! Please, add 2 eggs! I must have forgotten to put them in the list of ingredients. Thank you for pointing that out! Hope you will enjoy these pancakes as much as I did :)

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About Elena Szeliga

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Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

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