Blueberry Lemon Ricotta Pancakes

Updated: Jul 15


April 19 2020

One of my favorite food memories was when I was visiting my closest friend, Shelley, in Vancouver, BC.  We, along with husbands & kids, went to stay at a bed & breakfast on Vancouver Island, near Qualicum Beach.  One morning, the proprietor, Gillian, served us the most amazing lemon ricotta pancakes.  They

were light, lemony, and the most refreshing little pancakes I had ever eaten!

I have figured out how to replicate these delights, but I have a new addition to the pancake repertoire:  these Blueberry Lemon Ricotta Pancakes!

I love the combination of sweet blueberries with the lemon juice & zest, and the ricotta cheese tends to lighten them up.  I like to think that the whole-wheat flour makes them somewhat healthy,  but if you're going for healthy, you might want to omit the syrup, and why would you want to do that??!!  The poppyseeds in the syrup give that lovely little crunch to each bite, so you gotta have it!  Aw, just go for it!


Enjoy these for breakfast, brunch or a late-night snack, like I do!

Blueberry Lemon

Ricotta Pancakes


Makes 12 pancakes

Prep Time: 15 minutes

Total Time: 30 minutes


1 1/2 cups buttermilk, or use whole milk

3/4 cup whole milk ricotta cheese

2 large eggs

2 tbsp salted butter, melted

1 tbsp honey, adding in more honey if you like a sweeter pancake

2 tsp vanilla extract

1-2 tbsp lemon zest and 2 tablespoons lemon juice

1 1/2 cups white whole wheat flour, or all-purpose flour

2 tsp baking powder

1 tsp kosher salt

1 1/2 cups fresh or frozen blueberries

3-4 tbsp blueberry jam (optional)

Poppyseed-Lemon Syrup:

1/2 cup real maple syrup

1 tbsp poppy-seeds

2 tsp lemon zest

In a large mixing bowl, whisk together the buttermilk, ricotta, eggs, butter, honey, vanilla, lemon juice, and lemon zest. Stir in the flour, baking powder, and salt. Stir until just combined. It's OK if the batter is a little lumpy. If the batter feels a little too thin, add 1/4 cup additional flour.

Fold in the blueberries, and if desired 2-4 tablespoons of the blueberry jam, for an extra berry filled pancakes. Allow the batter to sit 5-10 minutes.

Heat a large skillet or griddle over medium heat and add a little butter, or spray with cooking spray. Pour about 1/4 cup pancake batter onto the center of the hot pan. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.

To make the syrup, warm the maple, poppy-seeds, and lemon zest over low heat.

Serve the pancakes topped with the poppy-seed syrup, butter, and fresh blueberries, if desired.


Recipe from Half Baked Harvest

Print or Save Recipe

BLUEBERRY LEMON RICOTTA PANCAKESpdf


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