marisa mariella

easy mouthwatering recipes that unite your family and friends

Lemon Blueberry Ricotta Pancakes with Creamy Whipped Ricotta Topping

This recipe ruined me! I used to enjoy simple pancakes but after this recipe, I now expect so much more from this humble food! The ricotta and lemon zest in the batter awaken your taste buds! Fluffy and tender, these pancakes topped with lightly sweetened creamy ricotta make them truly memorable. Nutritious and flavourful, the batter keeps well for a couple of days in the fridge. Goodbye bland-tasting pancakes and good morning to bright-tasting delicious pancakes!
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast, Brunch
Cuisine American
Servings 6


Wet Ingredients

  • 1 cup ricotta
  • 2 tbsp sugar
  • 1 tsp lemon zest
  • ½ lemon juiced
  • 3 tbsp butter melted or salad oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup milk You may need a little more if the batter is too thick.


  • 1 tbsp butter or oil to grease griddle or skillet
  • 1 cup fresh or frozen blueberries

Dry Ingredients

  • 2 cups oat flour See below
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt

Creamy Lemon Ricotta Topping

  • 1 cup ricotta
  • 1 tbsp lemon zest
  • 2-3 tbsp whipping cream or milk
  • 2 tbsp sugar or maple syrup


  • In a large mixing bowl, whisk together all the dry ingredients. Set aside.
  • In a medium-size mixing bowl, use a fork to mix the ricotta with the sugar. Stir in the rest of the ingredients, mixing after each addition. Remember to reserve a little of the milk, in case the pancakes become too thin. This mixture will seem a little curdled but that’s okay.
  • Pour the milk mixture into the flour mixture and whisk just to combine. Do not over stir as you will want to leave the batter slightly lumpy. Add a little more milk if necessary. The batter should be thick but still pourable. Add the blueberries and stir lightly. Let the batter rest for about 10 minutes. In the meantime, preheat an electric griddle to moderately-high heat. Alternately, use a non-stick skillet set over medium heat.
  • Lightly grease the griddle or skillet with a little butter. Pour 1/3 cup batter to form round pancakes. Let cook until bubbles begin to appear on the surface and the bottom is golden brown. Then flip and cook the opposite side until golden brown. Make sure the pancakes have cooked through.
  • Serve warm with lemon ricotta topping. Dust with powdered sugar if desired and drizzle with warm maple syrup.

Creamy Lemon Ricotta Topping

  • Add all the ingredients to a food processor or blender. Process until smooth and creamy. Scoop out the topping and place in a bowl. Refrigerate until ready to use.


If you do not have oat flour, just add 1⅓ cups more of all-purpose flour. (Oat flour weighs less than all-purpose flour so you need less all-purpose flour to replace it.)
These pancakes produce a thicker batter than regular pancakes. Be sure to thin out the batter with a little more milk if needed.
The batter keeps well in the fridge for a few days. Just add a little milk and lightly incorporate it into the batter. Do not over stir.
Consider trying seasonal fruits like sliced strawberries or peaches instead of blueberries.
The ricotta topping is thick like whipped cream but if you prefer a thinner topping, stir in a little more milk.
Consider sprinkling toasted sliced almonds or granola for a little crunch.
To make oatmeal flour:
Place whole rolled oats or quick oats in a food processor or a high-speed blender. Process until a fine flour is formed, stopping to stir a few times. Steel-cut oats will need longer processing time. One cup old-fashioned or quick-cooking oats yields about one cup flour, whereas one cup steel-cut oats yields about two cups flour.
Keyword blueberry, lemon, maple syrup, Pancakes, ricotta