Lemon Blueberry Ricotta Pancakes

Celebrate any occasion with these lemon-blueberry ricotta filled pancakes. These pancakes will impress any guest and can make breakfast, brunch or brinner special. Top with a dollop of sweeten ricotta cheese or drizzle with maple syrup, but however you prepare them, seconds will be had.
By / Photography By Jennifer Rubenstein | April 12, 2015


In a medium bowl, mix flour, sugar, salt and baking powder.  In a separate bowl whisk together buttermilk, egg yolks, ricotta, lemon juice and lemon zest, add the dry mixture and stir until incorporated.

In another bowl, beat egg whites & a pinch of salt with an electric mixer until they hold stiff peaks. Gently fold the egg whites into the ricotta mixture, then fold into the batter mixture.  Stir in blueberries just until mixed. Do not over mix.

Heat a griddle over low-medium heat. Brush the griddle with coconut oil. Working in batches, pour the batter onto the griddle  and cook the pancakes 1 to 2 minutes on each side, or until they are golden, brushing the griddle with additional coconut oil as needed.

Serve pancakes with drizzled maple syrup, powder sugar or with a dollop of sweeten ricotta cheese.

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  • 1 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs, separated
  • 1 1/3 cups buttermilk
  • 1 cup ricotta
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 cups blueberries (fresh or frozen)
  • Coconut oil
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