Whenever springtime rolls around, it brings to mind bright, zesty lemons. And if you’re looking for a perfect way to enjoy those lemons (like I was): these lemon pancakes with ricotta are IT.
Oh, and the accompanying blueberry chia jam for topping? Completely divine.
We’ve been on a pancake kick at our house lately and these are our new favorites – they are so delicious!
Fluffy Lemon Ricotta Pancakes
Feast your eyes (and your taste buds) on this breakfast/brunch delicacy! These pancakes are light and fluffy – partially thanks to the creamy ricotta – and packed with lemony flavor. They’re perfectly crispy on the outside, too.
And if you needed any more reasons to try these, let’s talk about the super easy, ridiculously tasty blueberry chia jam that goes on top.
Of course, it’s not a necessity. But believe me, you’ll want to try it. The blueberry lemon combination is out of this world, and it adds a lovely texture.
These pancakes might look fancy, but they’re actually quite simple to make, even with a toddler underfoot! Let’s get to it.
Lemon Ricotta Pancake Ingredients
Here’s what you’ll need to make these lemon ricotta pancakes:
- all-purpose flour
- white whole wheat flour (you can substitute more all-purpose flour for this if you don’t have it, OR you can use entirely whole wheat PASTRY flour)
- ricotta cheese (whole milk or part-skim)
- milk (I recommend whole milk, but any other dairy or non-dairy milk should work too)
- vanilla extract
- baking powder
Blueberry Chia Jam Ingredients
Now, if you want to make the blueberry jam topping (which I highly recommend!), you’ll also need:
- more lemons
- frozen blueberries
- maple syrup
- chia seeds
This only takes about 10 minutes to make, and it’s so worth it.
How to Make Lemon Pancakes with Ricotta Cheese
And now, on to the main event: how to make these tasty pancakes! The full recipe is in the recipe card at the end of the post, but here’s a little preview!
Start by zesting and juicing your lemons. Then, in a large mixing bowl, stir together the dry ingredients (two types of flour, sugar, baking power, and salt).
In a separate bowl, mix together the wet ingredients (ricotta, milk, vanilla, eggs, lemon juice, and lemon zest).
Pour the wet mixture into the mixing bowl with the dry ingredients, and stir until just combined. Don’t over-mix!
Over medium heat (on a griddle or skillet), add a small amount of butter or cooking spray.
Pour 1/4 cup of batter onto the hot pan and cook for a couple minutes, until the pancake’s edges are set. Flip, then cook about 2 more minutes until the pancake is cooked through.
Serve right away! Add additional lemon zest if desired.
(You’ll find more topping ideas – including the homemade blueberry chia jam recipe – below).
The full lemon ricotta pancakes recipe is at the bottom of this post.
Pancake Variations & Toppings
There are a LOT of ways to enjoy these pancakes. But first, I want to share how to make the tasty blueberry chia jam!
In a medium saucepan over high heat, add frozen blueberries, maple syrup, and lemon juice.
Once boiling, cook for about 10 minutes (you can reduce the heat a bit if it seems like it’s about to burn). The blueberries should burst with the heat, and the mixture should get saucy.
Pour in the chia seeds and stir, cooking for 1 additional minute.
Remove the pan from the heat and wait for the jam to thicken while it cools. Then, spoon over the lemon pancakes for the ultimate flavor combo!
The full blueberry chia jam recipe is at the bottom of this post – it has its own recipe card (after the lemon pancakes recipe card).
Other toppings that would be delicious:
- lemon curd
- raspberry, blackberry, or strawberry chia jam (same recipe as the blueberry chia jam, but with different berries)
- Greek yogurt
- shredded coconut
- maple syrup
- chopped berries
No matter how you enjoy them, these pancakes make a wonderful brunch dish. So gorgeous and flavorful!
What’s your favorite brunch recipe to make? Let me know in the comments!
Looking for more tasty brunch & breakfast recipes? I’ve got you covered:
- Overnight Crockpot French Toast Casserole
- Berry Lemon Quinoa Breakfast Bake
- Goat Cheese Frittata with Spinach
- Savory French Toast with Herbs & Avocado
- Banana Protein Pancakes (Gluten Free)
- Sausage Egg Casserole
- Gluten Free Pumpkin Spice Pancakes
- 1 cup all-purpose flour*
- 1/2 cup white whole wheat flour (or more all-purpose flour)*
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup ricotta (whole milk or part-skim)
- 1 cup milk (dairy or non-dairy milk )
- 1 teaspoon vanilla extract
- 2 eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- butter, for cooking
- Combine flours, sugar, baking powder, and salt in a large bowl.
- Combine ricotta, milk, vanilla, eggs, lemon juice, and lemon zest in a medium bowl. Add the wet ingredients into the dry ingredients and mix until just barely combined.
- Heat a griddle or saute pan over medium heat and add a pat of butter to the pan to coat. Drop batter by 1/4 cup spoonfuls on the hot griddle and cook until edges are set, about 2 minutes. Flip and cook until batter is cooked through, about 2 more minutes.
- Repeat until all the batter is used up, top with desired toppings, and enjoy!
*This recipe has also been tested using entirely whole wheat pastry flour (in place of both the other flours). It's less dense and more fluffy than regular whole wheat flour, and it worked great.
- 2 cups frozen blueberries (or any other frozen berry)
- 1/4 cup maple syrup
- 1/4 cup lemon juice
- 3 tablespoons chia seeds
- Combine the blueberries, maple syrup, and lemon juice in a medium pot over high heat. Bring to a boil and cook for about 10 minutes, until the blueberries are burst and the mixture is saucy.
- Stir in the chia seeds and cook for 1 more minute. Remove from heat and let the jam thicken as it cools.