Blueberry Ricotta Pancakes

Blueberry Ricotta Pancakes are fluffy, lightly lemony, and bursting with juicy blueberries in every bite. They sit right in that sweet spot between breakfast and dessert, which explains why they are a happy place for this family and usually disappear fast.

When the pancake craving hits here, it hits hard. So I did a quick fridge search to see what I could pull together without a grocery run, and ricotta happened to be staring back at me. That small addition turned a simple stack into something extra special, soft, rich, and just indulgent enough to feel like a treat without going overboard.

A stack of Blueberry Ricotta Pancakes on a plate with maple syrup. Topped with fresh blueberries - 1

What Makes This Recipe So Good
What Goes Into Blueberry Ricotta Pancakes
How To Make Blueberry Ricotta Pancakes
Tips For Making Blueberry Ricotta Pancakes
Recipe FAQ’s
Blueberry Ricotta Pancakes Recipe

What Makes This Recipe So Good

Blueberry Ricotta Pancakes have a noticeably better texture than regular pancakes, thanks to the ricotta folded straight into the batter. Instead of cooking up dry or bready, these pancakes stay soft and moist inside with lightly crisp edges, while the blueberries burst as they cook and add natural sweetness without needing extra sugar.

This blueberry ricotta pancakes recipe also balances richness with freshness. A touch of lemon keeps the flavor bright, the batter comes together quickly, and the pancakes cook evenly without sticking or falling apart. The result is a stack that feels indulgent but still light, making these easy blueberry ricotta pancakes something you will want to make again and again. If blueberries are not your thing I have another 20 pancake recipe ideas just for you.

What Goes Into Blueberry Ricotta Pancakes

Flat lay photo of ingredient shot of smooth ricotta, vanilla extract, self raising flour, fresh blueberries, fresh lemon juice, milk, baking powder, fine granulated sugar, salt, eggs - 2

These Blueberry Ricotta Pancakes use simple pantry staples, but a few key ingredients make all the difference in texture and flavor.

Ricotta: Smooth ricotta gives the pancakes their signature soft, creamy texture. It keeps the batter moist and prevents the pancakes from becoming dense or bready as they cook.
Fresh Blueberries: Blueberries add natural sweetness and juiciness, bursting slightly as the pancakes cook and creating pockets of fruit throughout each stack.
Lemon Juice: Freshly squeezed lemon juice brightens the batter and balances the richness of the ricotta. It also helps keep the pancakes tasting light rather than heavy.
Self-Raising Flour: This provides reliable lift and structure, ensuring the pancakes cook evenly and stay fluffy without needing extra mixing or resting time.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Blueberry Ricotta Pancakes

In a large bowl, whisk together the eggs, ricotta, lemon juice, vanilla extract, and milk - 3

Whisk the Wet Ingredients: In a large bowl, whisk together the eggs, ricotta, lemon juice, vanilla extract, and milk until smooth and well combined with no large lumps.

Sift in the self-raising flour, sweetener or sugar, baking powder, and salt. - 4

Add the Dry Ingredients: Sift in the self-raising flour, sweetener or sugar, baking powder, and salt. Gently mix until just combined, being careful not to overbeat the batter.

The batter should be thicker than regular pancake batter but still spoonable. - 5

Check the Batter: The batter should be thicker than regular pancake batter but still spoonable. This thicker consistency helps keep the pancakes soft and fluffy.

Gently fold the blueberries through the batter, - 6

Fold in the Blueberries: Gently fold the blueberries through the batter, taking care not to crush them so they stay intact during cooking.

Place a nonstick pan or skillet over low to medium heat and lightly grease with butter or oil - 7

Heat the Pan: Place a nonstick pan or skillet over low to medium heat and lightly grease with butter or cooking spray to prevent sticking.

Pour about 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the underside is golden and set. - 8

Cook the First Side: Pour about 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the underside is golden and set.

Carefully flip the pancakes and cook the other side until golden, cooked through. - 9

Finish Cooking: Carefully flip the pancakes and cook the other side until golden, cooked through.

Serve warm with blueberries, maple syrup, or your favorite toppings. - 10

Serve: Serve warm with blueberries, maple syrup, or your favorite toppings.

Blueberry Ricotta Pancakes pair beautifully with something warm and slightly indulgent on the side, like Peanut Butter Chocolate Chip Banana Bread , which adds a rich, nutty contrast without overpowering the pancakes. If you want something savory to balance the sweetness, Spinach and Ricotta Grilled Cheese works surprisingly well, especially for brunch-style spreads where breakfast and lunch overlap. For something lighter but still comforting, Goats Cheese and Smoked Salmon English Muffin adds a salty, creamy element that rounds out the meal and makes it feel café-worthy.

Tips For Making Blueberry Ricotta Pancakes

If the batter feels very thick, resist the urge to add more flour. This recipe relies on a thicker batter to keep the pancakes soft and tender instead of flat or rubbery.
Keep the heat on the lower side and be patient. Ricotta pancakes take a little longer to cook through, and gentle heat prevents the outside from browning too fast while the center finishes cooking.
Fold the blueberries in gently and right at the end. This keeps them from bleeding into the batter and helps the pancakes cook evenly without streaking.
If you are cooking for a crowd, keep finished pancakes warm in a low oven while you finish the batch. They hold their texture well and stay fluffy without drying out.

Ricotta makes this batter thicker than regular pancake batter, and that is exactly what you want. A thicker batter helps the pancakes cook up soft and fluffy instead of flat.

Flip when the edges look set and small bubbles appear on the surface. If the pancake releases easily from the pan, it is ready to turn.

The heat is likely too high. Ricotta pancakes need lower, steady heat so the inside cooks through before the outside becomes too dark.

Cutting into a stack of Blueberry Ricotta Pancakes on a plate with maple syrup. Topped with fresh blueberries - 11

Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 12

Get afreeeBook!

IngredientsUSMetric1x2x3x

▢ 2 large eggs
▢ 9 oz tub smooth ricotta
▢ 1/2 cup freshly squeezed lemon juice
▢ 2 teaspoons vanilla extract
▢ 1/2 cup milk (I use almond milk but normal milk is fine)
▢ 5 oz self raising flour
▢ 2 tablespoons natural sweetener or caster/fine granulated sugar, adjust to your tastes
▢ 2 teaspoons baking powder
▢ 1 pinch salt
▢ 1 1/4 cups fresh blueberries plus extra to serve

Instructions

Whisk together the eggs, ricotta, juice and vanilla extract and milk until well combed and smooth. Sift in the flour, sweetener (or sugar), baking powder and salt; mix until just combined. Don’t over beat the batter. It will be thicker than normal pancake batter. Gently fold in the blueberries.
Heat a nonstick pan or skillet over low-medium heat. Grease with a small amount of butter (or oil spray) and pour 1/4 cup of batter onto the pan. Fry until golden and set on the underside; gently flip and cook the other side until browned and cooked through. Repeat with remaining batter.
Serve with extra blueberries, maple syrup or any toppings you desire. These would go beautifully with the Blueberry Sauce from this Lemon Blueberry French Toast recipe.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.