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Lemon Blueberry Ricotta Pancakes

Light and fluffy ricotta pancakes with bright pops of lemon and juicy, sweet blueberries makes for a fabulously delicious breakfast!
Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Dani


  • 1 1/2 cups whole wheat pastry flour
  • 1/4 cup honey
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup light ricotta cheese room temp.
  • 1 cup non-dairy milk room temp.
  • 1 teaspoon vanilla
  • Zest of 2 whole lemons
  • 1/4 cup lemon juice about juice of 1 lemon
  • 2 large eggs separated and at room temp.
  • 1 cup blueberries extra for topping
  • 1/2 cup greek yogurt for topping
  • Extra lemon zest for topping
  • 1/2 cup maple syrup or honey


  1. Separate the egg yolks and whites.
  2. Whisk together the flour, baking powder and soda, salt, and lemon zest. Set aside.
  3. In a separate bowl, whisk together the egg yolks, milk, ricotta cheese, lemon juice, vanilla and honey.
  4. Just combine wet ingredients with the dry ingredients - it is ok if there are lumps. Be careful not to over-mix.
  5. In a separate bowl, beat egg whites until they become whipped and soft peaks form, about 3 minutes. Gently fold them into the batter.
  6. Allow batter to rest for 5 minutes.
  7. Heat coconut oil or butter in a skillet or on a griddle on medium-low heat. Ladle equal amounts of the batter onto the hot skillet and top with a couple of blueberries. Once bubbles start to form, flip the pancake and continue to cook until they are fully cooked through and both sides are nicely browned. Continue process until all the batter is used.
  8. Top pancakes with greek yogurt, extra blueberries, lemon zest, and maple/honey.
  9. Serve and enjoy!