Lemon Blueberry Ricotta Pancakes

Lemon Blueberry Ricotta Pancakes
If we are being honest here, I’m more of a waffle girl. But these pancakes are ridiculously delicious and worthy of straying from team waffle every now and then. They’re lemony, fluffy and truly spectacular. These pancakes are made with ricotta, which is a twist on a traditional pancake recipe, and is the reason they are so fluffy and rich.


  • 1 cup ricotta cheese
  • 2 eggs
  • 2/3 cup plant based milk
  • 2 teaspoons pure vanilla extract 
  • 1/3 teaspoon lemon extract
  • 2 tablespoons lemon juice
  • Pinch of salt
  • 1/8 teaspoon ground nutmeg
  •  3/4 cup flour
  • 1 tablespoon baking powder
  • 1 tablespoon plus 1 teaspoon coconut sugar
  • The zest of half a lemon 
  • Optional: Blueberries 
  • Butter for pan
  • Pure maple syrup for serving


  • In a bowl mix together the ricotta cheese, eggs, milk, vanilla and lemon extract, lemon juice, salt and nutmeg. Then add in the flour, baking powder, coconut sugar and lemon zest. Mix until everything is well incorporated. 
  • Over medium heat, with a little bit of butter in the pan, add 2/3 cup of batter. If you’re adding blueberries, sprinkle them onto the pancake. Flip them once the top is covered in little bubbles. Cook the other side for another 2 minutes.
  • Serve with pure maple syrup 
Original recipe, original photo

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