Go Back
–+ servings
Lemon Blueberry Ricotta Pancakes

Fluffy Lemon Blueberry Ricotta Pancakes for Bright Mornings

Enjoy delightful Lemon Blueberry Ricotta Pancakes, combining sweet blueberries and tart lemon for a bright breakfast treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 tablespoons Coconut Oil or Vegetable Oil Adds moisture and prevents sticking.
  • 1 cup Ricotta Cheese Can be swapped with Greek yogurt or cottage cheese.
  • 1 cup Milk 2% suggested, dairy-free alternatives are fine.
  • 2 tablespoons Fresh Lemon Juice Can substitute with lemon extract (1-2 tsp).
  • 1 large Lemon Zest From one large lemon.
  • 1.5 cups Quick Oats Avoid using steel-cut oats.
  • 2 large Eggs Binds the ingredients together.
  • 3 tablespoons Pure Maple Syrup Can swap with honey or agave syrup.
  • 1 teaspoon Vanilla Extract Adds depth of flavor.
  • 1 tablespoon Baking Powder Acts as a leavening agent.
  • 0.5 teaspoon Fine Kosher Salt Enhances flavor.
  • 1 cup Fresh Blueberries Frozen blueberries can be used.
Optional Toppings
  • Pure Maple Syrup or Blueberry Preserves Delightful toppings.

Equipment

  • Blender
  • Nonstick Pan
  • Spatula

Method
 

Directions
  1. In a blender, combine 2 tablespoons of coconut oil, 1 cup of ricotta cheese, 1 cup of milk, 2 tablespoons of fresh lemon juice, zest from 1 large lemon, 1.5 cups of quick oats, 2 large eggs, 3 tablespoons of maple syrup, 1 teaspoon of vanilla extract, 1 tablespoon of baking powder, and 1/2 teaspoon of fine kosher salt. Blend until smooth to create a creamy batter.
  2. Gently stir in the remaining 1/2 cup of oats and 1 cup of fresh blueberries. Let the batter rest for about 10 minutes.
  3. Heat a large nonstick pan over low heat and lightly grease it with a bit of oil.
  4. Pour 1/4 cup of batter per pancake onto the hot pan. Cook for 3-4 minutes on each side or until golden brown.
  5. Enjoy warm, drizzled with pure maple syrup and topped with extra blueberries.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 25gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 300IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Allow the batter to rest for 10 minutes to hydrate the oats for perfectly fluffy pancakes.

Tried this recipe?

Let us know how it was!