Ricotta Blueberry Pancakes

Summer is bursting with berries and I enjoy using them for various breakfast dishes like in this delicious Ricotta Blueberry Pancakes. Blueberries have always been great in pancakes, and are amazing in these made with ricotta.

What I love about this recipe is the fact that the whites are whipped separately and then folded into the pancake mixture. That makes the pancakes fluffy and soft.

The addition of ricotta and lemon zest takes the pancakes to a next level.  They will soon become a family favorite and you might consider doubling the recipe as they will be gone in seconds.

Hope you will try these Ricotta Blueberry Pancakes as they are worth all the effort. Enjoy!

Ricotta Blueberry Pancakes Closeup

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Recipe was slightly adapted after Driscoll’s

Ricotta Blueberry Pancakes

Ricotta Blueberry Pancakes

5 from 1 vote
Blueberries has always been great in pancakes, and are totally amazing in these delicious pancakes made with ricotta cheese.The whites are whipped separately and then folded into the pancake mixture. That makes the pancakes really fluffy and soft.
Servings 8 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 2 eggs
  • 2 tbsp (30g) sugar
  • 1 cup (240g) ricotta cheese
  • 1/2 cup (120g) buttermilk
  • 1 tsp (5g) vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 tsp (3g) salt
  • 1 1/2 tsp (6g) baking powder
  • Zest from a lemon
  • Fresh blueberries
  • Maple Syrup/Honey for serving


  • Separate the egg whites from the yolks. Whisk together the egg yolks, sugar, ricotta cheese, buttermilk and vanilla extract. Add the flour, baking powder, lemon zest and salt and whisk until no lumps remain.
  • Beat egg whites until soft peaks form. Gently fold the whipped whites into pancake mixture.
  • Lightly grease with butter a nonstick pan over medium heat. Add about ¼ cup of pancake batter and spread to form a 4 inch (10cm) pancake.
  • Add blueberries on top  and cook for about 2-3 minutes on each side until golden brown.
  • Garnish with fresh blueberries and serve with maple syrup or honey on top.



Serving: 1gCalories: 141kcalCarbohydrates: 19.2gProtein: 7.1gFat: 3.8gSaturated Fat: 2gCholesterol: 51mgSugar: 4.9g
Calories: 141kcal
Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberry pancakes, breakfast recipes, lemon blueberry pancakes, lemon ricotta blueberry pancakes, pancakes, ricotta blueberry pancakes

Did you make this recipe?

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Join the Conversation

  1. Ms. Chin Author says:

    Not just wonderful recipe, but wonderful attention to details! I love how you take the time to include the nutritional information and provide a printing option.
    — Ms. Chin’s Education News

    1. Ella-HomeCookingAdventure Author says:

      Thank you for you appreciation. Details matters – that's my motto:) And i love to have people like you in our community. 


  2. Jessica Author says:

    Can we skip the lemon zest? Will it affect the flavor?

  3. Ella Author says:

    Hi! I love your website and made over 10 of your recipes already which are all amazing! Want to make these pancakes next but don’t have buttermilk..what a good substitute?

    1. Ella-HomeCookingAdventure Author says:

      I am so glad to hear that..Ella:)  you can always substitute buttermilk with 3/4 part yogurt + 1/4 part milk

  4. Lilly Author says:

    I want to make this recipe but I don’t have ricotta cheese, I have instead Philadelphia chesse. What do you think? Thank you.

  5. Scarlet Author says:

    Can I use diffrent cream chease instead of the ricota? Maybe Mascrpone?

    1. Ella-HomeCookingAdventure Author says:

      Hi Scarlet.

      Yes, you can.

  6. Lainy Fenwick says:

    Hi is the carb content (19g) for one pancake ??

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