Lemon Ricotta Blueberry Pancakes

As a busy mom who loves anything quick, fresh, and practical, these Lemon Blueberry Ricotta Pancakes check every box for an easy make ahead breakfast that my whole crew loves. The bright pop of fresh lemon with the tart burst of blueberries is absolute delicious, according to my kids, and the ricotta makes every bite extra fluffy and tender. They feel like a fancy brunch but come together fast, making them perfect for meal prep or those chaotic weekdays when you just need breakfast handled.

Ingredient Preview

Dry Ingredients

• Einkorn flour
• Baking powder
• Salt

Wet Ingredients

• Whole milk ricotta cheese
• Milk
• Maple syrup
• Lemon zest
• Lemon juice
• Vanilla extract
• Eggs

Mix-In

• Blueberries

Other Recipes You Will Love!

Greek Yogurt Pancakes

Pancake Casserole

Print Recipe

No ratings yet

Lemon Blueberry Ricotta Pancakes

Prep Time10 minutes mins

Cook Time8 minutes mins

Total Time18 minutes mins

Equipment

• 2 medium bowl
• 1 griddle

Ingredients

Dry

• 1⅓ cup einkorn flour
• 2 tsp baking powder
• ¼ tsp salt

Wet

• 1 cup whole milk ricotta cheese
• ¾ cup milk
• ¼ cup maple syrup
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 2 tsp vanilla extract
• 2 large eggs

Mix-In:

• 1 ½ cups blueberries rinsed and dried

Get Recipe Ingredients

Instructions

• In a bowl, combine all of the dry ingredients. 1⅓ cup einkorn flour, 2 tsp baking powder and ¼ tsp salt.
• In another bowl, mix together 1 cup whole milk ricotta cheese, ¾ cup milk, ¼ cup maple syrup, 2 tbsp lemon zest, 2 tbsp lemon juice, 2 tsp vanilla extract, 2 large eggs.
• Add the dry ingredients to the wet ingredients and mix together with a wooden spoon.
• After combined, add in 1 ½ cups blueberries. Mix again with a wood spoon.
• Get a griddle hot- about 325℉. Use butter or a little bit of extra virgin olive oil to coat.
• Use a large scoop- about ¼ cup and pour onto the griddle. Do this for each pancake and be sure to space out.
• Cook about 3-4 minutes until bubbles form and pop. Flip and cook on the other side about 4 minutes until the center is cooked through. Remove the pancakes.
• Keep going with the rest of the batter until the batter is used up.

Storage & Freezer Tips

• Fridge: Store in an airtight glass container for 3–4 days.
• Freezer: Freeze flat on a sheet pan, then transfer to Stasher bags or ZipTop silicone containers. Keeps up to 2 months.
• Reheat: Pop them in the toaster or air fryer for the best texture.

Substitutions & Variations

• Swap ricotta for blended cottage cheese.
• Use a 1:1 gluten-free flour if needed.
• Try raspberries or blackberries.
• Add extra lemon zest for stronger citrus.
• Add protein powder + a splash more milk for a high-protein option.

Did you make this?

Tag me @healthierhomemade.co