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Blueberry Ricotta Pancakes with Maple Syrup Poured Over the Pancakes

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


  • 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


  • 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!


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


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