Lemon Blueberry Ricotta Pancakes with Honey Butter
Lemon Pancakes
Fluffy lemon ricotta pancakes studded with blueberries and finished with honey butter.
These Lemon Blueberry Ricotta Pancakes are my go-to for a leisurely weekend brunch — tender, slightly tangy from ricotta, bright with lemon zest, and studded with juicy blueberries. They feel indulgent yet light, and the ricotta gives them a pillowy texture that holds up beautifully when stacked.
Making them is simple: mix the wet ricotta base, fold into the dry ingredients, and cook gently until golden. Finish with a quick honey butter and a sprinkle of extra lemon zest for a sunny, irresistible plate that will make anyone linger at the table.
Nutrition (per serving)
Directions
-
1
In a large bowl whisk together the flour, baking powder, sugar, and salt until evenly combined.
-
2
In a separate bowl stir together the ricotta, milk, eggs, vanilla, lemon zest, and lemon juice until smooth and creamy.
-
3
Pour the wet mixture into the dry ingredients and gently fold until just combined — a few small lumps are fine. Avoid overmixing.
-
4
Fold in the blueberries gently so they don't burst and turn the batter purple.
-
5
Heat a large nonstick skillet or griddle over medium heat and add a small pat of butter, spreading it to coat the surface.
-
6
Pour about 1/4 cup batter per pancake onto the hot skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
-
7
Flip carefully and cook the second side until golden and cooked through, about 1–2 minutes more. Adjust heat as needed so they brown without burning.
-
8
While pancakes cook, make the honey butter: in a small bowl beat the softened butter with the honey and a pinch of salt until smooth and spreadable.
-
9
Serve pancakes warm stacked, topped with a generous dollop of honey butter, extra blueberries, a sprinkle of lemon zest, and powdered sugar if using. Drizzle additional honey if desired.
Ingredients
- All-purpose flour:1 1/2 cup
- Baking powder:1 1/2 tsp
- Granulated sugar:2 tbsp
- Salt:1/4 tsp
- Fresh lemon zest:1 1/2 tbsp
- Ricotta cheese (whole milk):1 cup
- Milk:3/4 cup
- Large eggs:2 pieces
- Vanilla extract:1 tsp
- Fresh lemon juice:2 tbsp
- Fresh blueberries:1 cup
- Unsalted butter (for skillet):2 tbsp
- Unsalted butter (softened, for honey butter):4 tbsp
- Honey (for honey butter and drizzling):2 tbsp
- Powdered sugar (optional, for serving):1 tbsp
Tips & Notes
- Use whole-milk ricotta for the creamiest texture; if it's very wet, drain it briefly in a fine-mesh sieve.
- Don’t overmix the batter — overworking develops gluten and makes pancakes tough.
- Keep cooked pancakes warm in a 200°F oven on a baking sheet while you finish the batch so everyone can eat together.
