Ricotta, Lemon & Blueberry Pancakes

1606 ricottalemonandblueberrypancakes

Whip up a stack of these zesty ricotta pancakes for a leisurely weekend brunch.


  • 250g smooth ricotta
  • 2/3 cup milk
  • 1 lemon, rind finely grated
  • 1 tsp baking powder, for pancake
  • 2 Tbsp caster sugar, for pancake
  • 2 eggs, for pancake
  • 1 tsp vanilla extract, for pancake
  • ¼ cup melted butter, plus extra to grease, for pancake
  • 250g blueberries
  • Cream or extra ricotta to serve
  • Lemon curd to serve
  • Icing sugar to serve
View Method Ricotta, Lemon & Blueberry Pancakes


  1. Whisk ricotta, milk and lemon rind together in a bowl.
  2. Sift flour, baking powder and a pinch of salt together in a bowl. Stir in sugar. Add white choc chips.
  3. Whisk eggs, ricotta mixture and vanilla in a bowl. Add to dry ingredients with melted butter and stir until smooth.
  4. Stir in half the blueberries.
  5. Heat a large frying pan or flat grill plate over medium-low heat. Grease with a little extra butter.
  6. Add 1/3 cup batter to the pan for each pancake. Cook pancakes in batches, being careful not to crowd the pan, for 2-3 minutes or until edges are set and bubbles appear on surface. Flip over and cook for 1 minute. Keep warm.
  7. Stack pancakes, alternating with cream or extra ricotta and lemon curd. Top with remaining blueberries and dust with icing sugar.
View Ingredients Ricotta, Lemon & Blueberry Pancakes
View Method Ricotta, Lemon & Blueberry Pancakes
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