Elevate your breakfast experience with Lemon Blueberry Ricotta Pancakes – fluffy clouds of pancake perfection, kissed by the fruity essence of blueberries and the delicate creaminess of ricotta, making every morning a delicious celebration.

blueberry ricotta pancakes
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Check out these reader favorites: Lemon Ricotta Pancakes or Ricotta Hotcakes.

Reasons to Love These Lemon Blueberry Ricotta Pancakes

  • Flavorful: Unlike traditional pancakes or Danish pancakes, these ricotta pancakes with blueberries have a tangy flavor that is balanced with refreshing notes of citrus and sweet blueberries. 
  • Easy to make: All you have to do is combine the ingredients, whip the egg whites, and cook. With minimal prep time, these pancakes are ready to eat in just over 30 minutes.  
  • Light and fluffy: The addition of whipped egg whites makes the batter almost pillow-like, resulting in a soft, fluffy texture. 


See the recipe card for full information on ingredients and quantities.

ingredients for blueberry ricotta pancakes.
  • All-purpose flour: the foundation of the pancake batter. 
  • Ricotta cheese: adds a tangy flavor and helps create a light, airy consistency. 
  • Eggs: act as a binder and add richness. 
  • Sugar: we use cane sugar to enhance the sweetness. 
  • Milk: for flavor and texture.
  • Baking powder and salt: both essential in making these pancakes work.
  • Blueberries: fresh blueberries fold into the batter, creating pockets of texture and fruity flavor. 

Substitutes, Additions, and Variations

This wonderful blueberry ricotta pancakes recipe is perfect just as it is, but if you’re in the mood to get creative, you can try some of these ideas. 

  • Replace the ricotta cheese with cream cheese or buttermilk
  • Use a little brown butter in the pan before pouring in the batter for a richer flavor. 
  • Add in one or two tablespoons of yellow cornmeal to give your pancakes a slightly coarser texture. 
  • If you want to skip the step of beating the egg whites into stiff peaks, you can add the entire egg to the wet ingredients and whisk. Your pancakes won’t be quite as light and fluffy but they will still be delicious. 

How to Make

Make these easy ricotta pancakes with blueberries for a restaurant-worthy breakfast or brunch from the comfort of your home! Check out the recipe card below for detailed instructions. 

  • Whisk the dry ingredients together in a large bowl. Whisk the ricotta, egg yolks, sugar, and milk together in another bowl.  
dry ingredients in a bowl
  • Combine the wet ingredients with the dry ingredients. Fold in the fresh blueberries. 
wet ingredients in a bowl
  • Beat the egg whites until stiff peaks form. Stiff peaks are when you lift up your beater and you get a nice peak and it holds its shape.
egg whites in a bowl
  • Gently fold them into the batter. 
whipped egg whites in a bowl
  • Pour ¼ cup of the batter into a hot skillet and flip the pancakes when the edges are slightly dry and the batter is bubbly. Serve immediately. 
cooked ricotta pancakes in a skillet

Recipe Tips

Create perfect ricotta pancakes with blueberries with our expert tips: 

  • Avoid overmixing: Be careful to combine the ingredients just until no streaks remain, and avoid overwhipping the egg whites! It’s okay to have some puffs of egg white still visible. 
  • Spread the batter: Use the back of your measuring cup or a spoon to spread the batter 4 inches in diameter as soon as you place it on the griddle. This creates perfectly round pancakes and helps them cook evenly! 
  • Grease the pan well: To prevent sticking, make sure to grease your pan well, and continue to grease it between each pancake. 
  • Keep the pancakes warm: Keep your individual pancakes warm as you whip up a whole batch by storing them in a 200F oven until you’re ready to eat. 
ricotta pancakes with blueberries

How to Store and Freeze

Let your pancakes cool completely before storing them. Otherwise, they’re likely to become soggy and spoil. For longer storage, wrap each pancake individually with plastic wrap before placing them in an airtight container or large sealable bag.

  • Store your blueberry ricotta pancakes in the fridge for up to 3 days. 
  • Freeze leftovers for up to 3 months. Defrost them in the microwave when you’re ready to eat. 
  • Reheat your pancakes in 30-second increments in the microwave, or enjoy them cold! 

Recipe FAQs

Can I use frozen blueberries? 

You can use fresh or frozen blueberries for this recipe. Just be aware that frozen blueberries may bleed liquid as they cook and can alter the color of the batter. 

Can I make this recipe gluten-free? 

Yes, feel free to use a 1:1 gluten-free all-purpose flour to keep these pancakes gluten-free. 

Can I make this recipe dairy-free? 

Yes, substitute the regular ricotta with vegan ricotta cheese for a dairy-free lemon blueberry ricotta pancakes recipe. Note that the taste and texture may change slightly, depending on the brand you use. 

How should I serve my lemon blueberry ricotta pancakes? 

Feel free to enjoy this recipe on its own, or add your favorite toppings. Maple syrup, blueberries, lemon curd, or powdered sugar are all great options if you’re looking for ideas. 

If you try Blueberry Ricotta Pancakes, please leave a star rating and let me know how you like the recipe in the comments below.

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blueberry ricotta pancakes recipe

Blueberry Ricotta Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Breakfast
  • Method: Pan fry
  • Cuisine: American


Blueberry ricotta pancakes are light and airy and are made with ricotta cheese, whipped egg whites, and fresh blueberries. 


Units Scale
  • 3/4 cup all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 1/4 cup ricotta cheese
  • 4 large eggs, whites, and yolks separated
  • 3 Tbsp. cane sugar
  • 1/2 cup milk
  • 1 1/2 cups fresh blueberries


  1. Whisk flour, baking powder, and salt. In another bowl, whisk ricotta cheese, egg yolks, sugar, and milk. Add flour mixture to the ricotta and stir until combined. Fold in blueberries.
  2. Beat egg whites until stiff peaks form. Gently fold beaten egg whites into batter. Do not overmix. It’s okay to have some puffs of egg white visible. 
  3. Heat lightly greased griddle or skillet over medium heat. Pour 1/4 cup batter onto a hot pan. Spread batter into a circle about 4-inches in diameter. Cook for 1-2 minutes per side or until golden brown.
  4. Serve immediately. Makes about 18 pancakes.


  • Serving Size: 2 pancakes
  • Calories: 190
  • Sugar: 8.3 g
  • Sodium: 154.9 mg
  • Fat: 8.1 g
  • Carbohydrates: 20.7 g
  • Protein: 9.4 g
  • Cholesterol: 114.3 mg

Recipe originally published April 2022.