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Lemon Blueberry Pancakes

April 3, 2019 Breakfast, Gluten-Free/Dairy-Free, Recipes, Vegetarian

This post may contain affiliate links which won’t change your price but will share some commission.

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Lemon ricotta blueberry pancakes

These lemon blueberry pancakes are so fluffy and delicious! Ricotta cheese gives them their light texture, and the homemade blueberry sauce gives them the best flavor.

These lemon blueberry pancakes are so fluffy and delicious! Ricotta cheese gives them their light texture, and the homemade blueberry sauce gives them the best flavor.

Pancakes are an essential part of weekend breakfast in my house. We make lots of different varieties, including oat flour pancakes and banana pancakes.

These lemon blueberry pancakes are the lightest, fluffiest version I have in my rotation. Nobody misses the wheat in these gluten free ricotta pancakes. The texture is perfection.

The blueberry factor in this recipe is mostly in the sauce. But I do also add some small wild blueberries to the batter. The berry flavor goes so well with lemon, and the ricotta gives these pancakes the perfect light texture.

Blueberry sauce is the perfect topping for these lemon ricotta blueberry pancakes.

Lemon Blueberry Pancakes Tips

I like to use small wild blueberries for the pancake batter, but regular fresh blueberries work, too. If you use frozen berries for the pancakes, defrost them first and then rinse them before adding them to the pancake batter. If you use them while they’re still frozen, it’s hard to cook the pancakes completely because the frozen berries slow down the process.

For the blueberry compote, I prefer regular sized fresh blueberries. You could use frozen berries as well for the sauce if that’s what you have, though. Either way is delicious.

You can make your own ricotta for these lemon blueberry pancakes to save money. If you don’t have ricotta on hand, you can substitute plain yogurt. The texture won’t be quite as fluffy, but it’ll be similar.

These lemon ricotta blueberry pancakes are so easy to make!

These pancakes are a bit sensitive to over-browning, so keep the burner between medium and medium low for the best results. Even if they’re a bit creamy in the middle, the taste is still wonderful.

Check out these other sweet and savory gluten free pancakes for more easy recipe ideas.

Lemon Blueberry Pancakes

These lemon blueberry pancakes are so fluffy and delicious!
$1.42 per serving
5 from 9 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 331kcal
Author: Annemarie Rossi

Ingredients

For the Batter

  • 1 1/2 cups gluten free flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 1 cup ricotta cheese
  • 1/2 cup milk
  • 3 tbs pure maple syrup
  • 2 tsp vanilla extract
  • Juice of one lemon about 1/4 cup
  • Zest of one lemon about 2 tsp
  • 1/4 cup wild blueberries defrosted

For Blueberry Sauce

  • 2 1/2 cups blueberries
  • 3 tbs pure maple syrup
  • 1/2 tsp arrowroot starch

Instructions

  • In a small bowl, mix together the flour, baking powder, baking soda, and salt.
  • In a large bowl, mix together the eggs, ricotta, milk, maple syrup, vanilla extract, and lemon juice. Add the dry ingredients and stir just to combine. Do not overmix. Then carefully stir in the lemon zest and blueberries.
  • Heat a griddle or large pan over medium heat. Then turn the heat down to medium low, and pour 1/4 cup of batter on the griddle for each pancake. They may stick a little, so you can heat up a bit of coconut oil or butter on the griddle before pouring on the batter if you’re not using a non-stick surface. Watch the pancakes carefully, and flip after a minute or two. Peek at the bottom of the pancakes by lifting an edge with a spatula and seeing if they’re starting to brown. Flip the pancakes, and cook on the other side for an additional minute or two.
  • To make the sauce, heat the blueberries and maple syrup, covered, over medium heat for five minutes. Stir the arrowroot starch together with ½ tsp of water and add it to the blueberry mixture. Stir for a minute, or until it reaches the desired thickness. Add a bit more arrowroot starch mixed with water if needed.
  • This recipe yields 16 pancakes if you use ÂĽ cup of batter per pancake. This is about 6 servings.

Nutrition Estimate

Calories: 331kcal
Tried this recipe?Mention @realfoodrecipes or tag #realfoodrealdeals!

Price Breakdown

This recipe costs $8.52 to make, or $1.42 per serving. This price assumes fresh blueberries are $1.50 per cup, so your cost will vary according to the price of blueberries at your market. Try this delicious lemon blueberry pancake recipe for a special breakfast treat!

Note: This post was originally published in 2012. The recipe, text, and images were updated in 2019.

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Comments

  1. Renee D Kohley says

    April 10, 2019 at 6:35 am

    5 stars
    Oh the ricotta is so special and decadent in there! What a special flavor of pancakes – my girls love fruit sauce over theirs!

    Reply
  2. Kelly says

    April 9, 2019 at 7:57 pm

    5 stars
    I love lemon and blueberry together. These are some winning flapjacks!

    Reply
  3. Jean says

    April 9, 2019 at 7:09 pm

    5 stars
    Lemon and blueberries are the best combo, and these sound perfect. Gotta bookmark it for my weekend brunch!

    Reply
  4. Hope says

    April 8, 2019 at 3:36 pm

    5 stars
    The pancakes were so light and fluffy! I love the lemon and blueberry combination!

    Reply
  5. Kari - Get Inspired Everyday! says

    April 8, 2019 at 12:36 pm

    5 stars
    These look so perfect for spring with that bright lemon flavor and I bet the ricotta makes them extra fluffy!

    Reply
  6. Tessa Simpson says

    April 8, 2019 at 12:17 pm

    5 stars
    That ricotta addition was simply magical! And the lemon set it ll off, it felt like a dessert to me!

    Reply
  7. athleticavocado says

    October 27, 2014 at 3:39 pm

    these look so good! I love ricotta! thanks for sharing!

    Reply
  8. REMCooks says

    December 7, 2012 at 12:52 am

    I would eat this any morning, noon or night! Looks and sounds wonderful.

    Reply
    • Annemarie says

      December 7, 2012 at 7:28 am

      Thanks, Richard. I eat pancakes any time of day too. Sometimes that’s all I can come up with for dinner (and the kids are grateful!).

      Reply
  9. Annemarie says

    December 6, 2012 at 10:17 am

    Thanks, Jill. They’re sooo good.

    Reply
  10. Jill says

    December 6, 2012 at 9:44 am

    They look delicious!

    Reply
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Welcome!

Annemarie Rossi

I’m Annemarie, a regular mom who got tired of feeding my family processed food. Read more. . .

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