These Lemon Blueberry Ricotta Pancakes are light, fluffy, and bursting with fresh flavor. Perfect for slow mornings, with or without the ricotta.

When the Cat Is Your Alarm Clock

My insomnia won again last night. I lay in bed long before dawn, staring up at the octagonal window at the peak of our bedroom, watching the tree branches sway ever so slightly as the sky began to brighten. It was peaceful, almost meditative, until the familiar and deeply unpleasant sound of our cat coughing up a hairball jolted me into reality.

My husband and I are convinced she does this on purpose. A 6:00 AM performance, just to get us out of bed and into the kitchen. Glamorous, right?

Morning Fog and Ricotta Whispers

Still foggy-headed and running on fumes, I ignored my first call of the day; my brain hadn’t yet connected the wires between thought and speech. In the background, I heard Ric chatting animatedly on the phone. The way his voice softened and lifted, I knew it was an old friend, probably a musician he hadn’t heard from in a while. That familiar rhythm in his tone brought a bit of warmth back into the morning.

Outside, sunlight filtered through the pine trees that surround our home, affectionately nicknamed “The Birdhouse” by neighbors, dappling the floor in golden patches. I wandered into the kitchen, half-heartedly surveying our so-called pantry (Ric likes to refer to it as “the larder,” which makes it sound far more grand than the cramped cabinet it is).

We’ve been trying to eat clean lately, whole foods, fewer processed ingredients, and a lot of saying no to things like pancakes. But when I opened the fridge and saw a bowl of perfect blueberries staring back at me, I swear I heard a voice whisper: lemon, blueberry, ricotta pancakes. And I caved.

Pancakes for the Win

By the time Ric got back from his morning run, I was already halfway through a stack of golden, fluffy pancakes. I wasn’t feeling guilty. Not one bit. They were everything I wanted in that moment: tangy, soft, lightly sweet, and swirled with lemon zest and warm blueberries.

Of course, he sat down and joined me in the carb-fest, and suddenly, our chaotic morning felt calm, cozy, and full of joy.

Why You’ll Love These Pancakes

• Light and fluffy texture thanks to the ricotta

• Bright citrus flavor from fresh lemon zest and juice

• Sweet bursts of blueberry in every bite

• Perfect for a weekend brunch or a weekday pick-me-up

• Can be made without ricotta — just sub in a bit of milk or plain yogurt

No Ricotta? No Problem

If you’re missing ricotta in your fridge, don’t skip this recipe. A few spoonfuls of plain yogurt or sour cream plus a splash of milk will get you there. The result won’t be quite as creamy, but it will still be utterly delicious.

The Magic of Slowing Down

There’s something about making pancakes that forces you to slow down, just for a moment. Maybe it’s the quiet rhythm of the batter meeting the hot skillet, or the smell of citrus and sugar melting together. Whatever it is, this recipe is a small reminder that sometimes, the best part of the day is when you sit down, take a breath, and enjoy something a little decadent and satisfying.

Lemon Blueberry Ricotta Pancakes

Eva Marie

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Course Breakfast

Ingredients

  

• 1 ½ cups self-rising flour
• ¼ cup sugar
• 4 eggs separated
• 1 ½ cups buttermilk make buttermilk by adding a tablespoon of vinegar or lemon juice to the milk and letting it sit for 5 minutes
• 1 ½ teaspoons vanilla
• ½ cup ricotta cheese
• 1 heaping tablespoon lemon zest
• 1 1/2 cups fresh or frozen blueberries
• 1/4 teaspoon salt
• 1/8 teaspoon cream of tartar

Instructions

 

• Place the flour, sugar and salt in a large bowl and give them a quick stir.
• Add the egg yolks, buttermilk, ricotta, vanilla, lemon zest and mix just until combined (don’t worry about the lumps).
• In another bowl, whisk the egg whites and cream of tartar with an electric beater until stiff peaks form.
• Add the blueberries and egg whites to the batter and fold the mixture together.
• Cook on a medium/high griddle or pan that has been lightly coated with butter.
• Ladle the batter onto the hot griddle or pan (I use approximately 1/3 cup of batter per pancake).
• Allow to cook long enough for bubbles to appear on the tops of the pancakes before flipping them. Cook until golden brown.
• Serve with warm maple syrup and a handful of fresh berries.