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Ricotta Blueberry Pancakes

Ricotta Blueberry Pancakes

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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 mins
Cook Time 10 mins
Total Time 20 mins


  • 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