These light and fluffy lemon, ricotta and blueberry pancakes are unbelievably delicious. Imagine beautifully tender pancakes bursting with blueberries and zesty lemon. All topped off with a sweet, creamy whipped honey butter. So good. Perfect for breakfast, brunch or dessert - and ideal for Shrove Tuesday (pancake day)!
Lemon and blueberry is always a winning flavour combination. However, normally when someone mentions lemon pancakes, you immediately think of British pancakes with a classic lemon and sugar topping. Honestly, it is such a deliciously simple combination - and one of the most popular pancakes to make in the UK on Shrove Tuesday (pancake day). However, much as I love a thin crêpe-style pancake, sometimes you just want a stack of thicker, fluffier pancakes - more like American or Scotch pancakes. On those occasions, these lemon, ricotta and blueberry pancakes are guaranteed to hit the spot.
The addition of ricotta may seem a bit unusual but, trust me, you will get the softest, fluffiest pancakes you have ever eaten (it has the same effect in my super soft raspberry, almond and ricotta cake). They are so easy too. It is simply a case of mixing together the dry and wet ingredients until you have a smooth batter. You then set it aside for a bit to rest while you whip up a delicious honey butter (this is entirely optional - you can skip this step and crack on with the cooking if you prefer). Then all you need to do is fry spoonfuls at a time, sprinkling with blueberries as you go. Once they are golden underneath, you gently flip them over and continue to cook until fluffy and golden on both sides. That’s all there is to it!
What’s more, unlike other pancakes like poffertjes (Dutch mini pancakes) or crêpes, you don’t need any special equipment. A good non-stick frying pan will do an excellent job. If you want to cook several at once, go for the largest non-stick frying pan you have - but always take care not to overcrowd the pan. Otherwise, you will end up with a giant splodge-like lemon, ricotta and blueberry pancake. Of course, it will still taste delicious, but it isn’t quite what we are going for!
Once you have fried your lemon, ricotta and blueberry pancakes, you can get creative with the toppings. I have included a recipe for the most delicious whipped honey butter which is utterly dreamy on top of warm pancakes. However, you can add a dollop of softly whipped cream or clotted cream if you prefer. Sometimes I go for mascarpone or yoghurt - even crème fraîche for a bit of a tang. I also love to scatter extra blueberries or serve with warm homemade blueberry compote (blueberry jam works well too). A drizzle of maple syrup/runny honey is also very good.
Jump to:
- Why you will love this recipe:
- Ingredients:
- Substitutions and Variations:
- Here's how to make Lemon Ricotta Blueberry Pancakes with Whipped Honey Butter:
- Step 1: Make the Pancake Batter
- Step 2: Make the Whipped Honey Butter
- Step 3: Fry the Pancakes & Serve!
- Cooking Tips:
- Frequently Asked Questions
- Storage & Make Ahead Instructions
- Other recipes you might enjoy:
- Made this recipe and loved it?
- Lemon Ricotta Blueberry Pancakes with Whipped Honey Butter
Why you will love this recipe:
- They are quick and simple to make. You can have them on the table in under 30 minutes.
- They are packed full of flavour and texture. Imagine light and fluffy pancakes filled with blueberries and lemon. All topped off with sweet, creamy whipped honey butter.
- They are perfect for a sweet breakfast, brunch, light dessert or Shrove Tuesday (pancake day) treat.
- They are a real crowd-pleaser.
- They are versatile. Enjoy getting creative with different toppings.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Butter - I recommend unsalted butter so you can control the salt level in the whipped honey butter and lemon, ricotta and blueberry pancakes. Make sure your butter is suitably soft if making the whipped honey butter, or melted and slightly cooled before adding to the pancake batter (it helps to give a rich, moist texture). I like to fry my pancakes in butter as I think it gives them more flavour.
Double cream - also known as ‘heavy’ cream. This helps create a smooth and creamy whipped honey butter.
Honey - this adds sweetness and a beautiful floral flavour to the whipped honey butter. You could use set honey too, it will just need a good old whip so runny honey is easier. You can also use some for drizzling over your finished lemon, ricotta and blueberry pancakes.
Plain flour - also known as ‘all-purpose’ flour. This gives structure to the lemon, ricotta and blueberry pancake batter.
Caster sugar - this adds a hint of sweetness to the lemon, ricotta and blueberry pancake batter.
Baking powder - this is a raising agent which helps give these lemon, ricotta and blueberry pancakes a light and fluffy texture.
Bicarbonate of soda - another raising agent (A.K.A ‘baking soda’) which also gives these lemon, ricotta and blueberry pancakes a bit of a ‘lift’.
Milk - opt for full-fat (A.K.A ‘whole’) for the best results.
Ricotta - a delicious Italian cheese made from whey. It is traditionally a by-product of making other cheeses such as mozzarella and provolone and can be used in sweet or savoury recipes. In this case, it helps to create beautifully moist pancakes. Opt for full-fat ricotta for best results.
Eggs - I always recommend cooking with free-range large eggs stamped with the British Lion mark.
Vanilla extract - this adds a subtle vanilla sweetness to the lemon, ricotta and blueberry pancakes.
Lemon - this adds a refreshing flavour to the pancakes and helps balance out the sweetness of the blueberries.
Blueberries - a key ingredient in these lemon ricotta blueberry pancakes. They add a delicious burst of fruity sweetness.
Icing sugar - a dusting of icing sugar adds a hint of sweetness and a pretty decorative finish to these lemon, ricotta and blueberry pancakes.
Substitutions and Variations:
Sugar: you can use any kind of sugar you like in this recipe. Granulated or golden caster will work just as well (you won’t notice much difference). Or opt for soft light brown sugar for a more caramel flavour.
Vanilla: you can use vanilla bean paste if you prefer. Just avoid vanilla essence as that uses artificial ingredients and will give these lemon, ricotta and blueberry pancakes a synthetic taste.
Almond: a hint of almond works really well with these lemon, ricotta and blueberry pancakes. Sometimes I add a couple of drops of natural almond extract to the batter and/or sprinkle the cooked pancakes with toasted flaked almonds just before serving.
Berries: other berries work really well too. Try with pitted halved cherries or raspberries if you prefer. Blackberries are also lovely for an autumnal version.
Toppings: just like British pancakes you can try all sorts of toppings with these lemon, ricotta and blueberry pancakes. Homemade blueberry compote or warm blueberry jam is lovely - so is my easy lemon curd. You can also serve with a drizzle of maple syrup or runny honey for extra sweetness.
White chocolate: if you have tried my frozen berries with white chocolate sauce you will know white chocolate and berries are a match made in heaven. Try pouring some melted white chocolate, or grating some white chocolate curls, over a warm stack of these lemon, ricotta and blueberry pancakes.
Cream: a dollop of softly whipped cream is a delicious topping for these lemon, ricotta and blueberry pancakes. You can also serve with clotted cream or mascarpone is very good too. If you prefer a tangier flavour, sour cream, crème fraîche and yoghurt are all lovely.
Here's how to make Lemon Ricotta Blueberry Pancakes with Whipped Honey Butter:
Here's a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
Step 1: Make the Pancake Batter
ONE: To make the pancakes: in a large bowl, mix together the flour, caster sugar, baking powder, bicarbonate of soda and salt.
TWO: In a separate bowl, whisk together the milk, ricotta, eggs and vanilla extract until combined.
THREE: Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter.
FOUR: Add the lemon zest and juice and whisk again to combine. Set aside for 10 minutes to rest.
Step 2: Make the Whipped Honey Butter
FIVE: Meanwhile, if making the whipped honey butter: place the softened butter into a large mixing bowl and add the double cream (if using).
SIX: Add the honey and salt.
SEVEN: Using an electric whisk, whisk together for about 5 minutes - or until gorgeously soft and fluffy.
EIGHT: Taste once whipped and adjust the flavours. Cover with cling film and set aside. Or scoop like I did onto a plate with a hot spoon to create these beautiful quenelles. Top with flakey salt.
Step 3: Fry the Pancakes & Serve!
NINE: Place a large non-stick frying pan over a medium heat. Add a knob of butter and swirl until melted and foaming. Add a ladle of batter into the pan, allowing it to spread into a circle shape. Repeat about 3 times, depending on how big your pan is.
TEN: Sprinkle with a few fresh blueberries. Cook for about 2-3 minutes - or until golden underneath and bubbly on top. Using a spatula or palette knife, gently flip over before cooking for a further 1-2 minutes - or until golden on both sides.
Cooking Tips:
Drained ricotta: depending on which ricotta you buy, you will notice there is some liquid at the top (a bit like when you get big pots of yoghurt). Make sure you drain this off before weighing out your ricotta or you will end up with soggy pancakes.
Patience: watch the pancakes closely as they are cooking, but don’t fiddle with them. Although you don’t want them to overcook, they do need time to turn golden or you won’t be able to flip them.
Chef’s perk: like any pancake, you may find the first pancake looks a little rustic. Don’t panic! You will soon get the hang of it as you familiarise yourself with the pan, batter and technique. Just set the first one aside as a chef’s perk. Quality control is very important…
Softened butter: it is really important that the butter for the whipped honey butter is softened to begin with. Otherwise it won’t become gorgeously fluffy and creamy.
Frequently Asked Questions
I rarely let pancake batter rest, I honestly find I’m not usually organised for it. However, I have written this recipe so that the pancake batter rests whilst you make the whipped honey butter. However, if you are in a hurry and a) don’t have time/want to make the whipped honey butter, you can skip this step and cook straight away. If you do want to make this ahead and leave your pancake batter to rest, make sure you cover and chill it in the fridge if leaving for anything over 30 minutes.
Adding ricotta to pancakes adds moisture which helps create a beautifully light and fluffy texture. It also adds a luxuriously rich flavour which makes these lemon, ricotta and blueberry pancakes taste even more special.
No, a good non-stick frying pan will do the job perfectly.
Unlike many other pancake recipes, these lemon, ricotta and blueberry pancakes have lots of flavour in them already. That means they are absolutely delicious on their own, simply served slightly warm. But more is more with pancakes so I would highly recommend the whipped honey butter. If you are short on time, a dollop of whipped cream, mascarpone, clotted cream or a swirl of squirty cream (this Président one is rather impressive) are all delicious.
I love to add extra fruity flavour too. Homemade blueberry compote is divine (follow the raspberry compote recipe for these racuchy, but use blueberries instead), although you can use warm blueberry jam or a handful of fresh blueberries if you are short on time. I also love to add a spoonful of my easy lemon curd for some more brightness (shop-bought is fine if you are in a rush). Top with maple syrup or runny honey. Even some melted white chocolate. A sprinkle of toasted almonds adds a bit of crunch too.
Storage & Make Ahead Instructions
Any leftover cooked lemon, ricotta and blueberry pancakes can be left to cool completely, covered and chilled in the fridge for up to 3 days. Leftover honey butter lasts for up to a month, covered/in an airtight container in the fridge. Bring to room temperature before serving as it has the best texture that way. It may need re-whipping once it has come to room temperature to re fluff it up. Just beat it again with an electric whisk for 2-3 mins.
Reheat the lemon, ricotta and blueberry pancakes in the microwave in a loosely covered microwave-proof container. The exact time will depend on the number you are reheating and the strength of your microwave - I like to do 15-second blasts until hot. Watch closely as you don’t want to overheat them or they will become rubbery. Alternatively, preheat the oven to 180°C/160°C Fan and bake on a lined baking sheet for about 6 minutes - or in an airfryer at 180°C for about 4 minutes. You can also reheat in a buttered non-stick frying pan over a low heat for a couple of minutes, flipping to cook on both sides.
You can freeze the cooked lemon ricotta and blueberry pancakes between sheets of non-stick baking paper in a sealed container (or sandwich bag) for up to 3 months. Defrost thoroughly before reheating.
I tend to cook my batter straight after resting, although you can cover and chill it in the fridge for a few hours then get it out and fry when ready. The whipped honey butter can be made to a month in advance, covered and chilled in the fridge. Allow it to come to a softened room temperature before using. It may need re-whipping once it has come to room temperature to re fluff it up. Just beat it again with an electric whisk for 2-3 mins.
Other recipes you might enjoy:
If you like these lemon, ricotta and blueberry pancakes, you will love my fluffy banana pancakes. Also don’t miss my raspberry, almond and ricotta cake or lemon loaf cake.
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
PrintLemon Ricotta Blueberry Pancakes with Whipped Honey Butter
These light and fluffy lemon, ricotta and blueberry pancakes are so good. Imagine beautifully tender pancakes bursting with blueberries, infused with zesty lemon. All topped off with a sweet, creamy whipped honey butter. Perfect for breakfast, brunch or dessert - and ideal for Shrove Tuesday (pancake day)!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Makes 12-15 pancakes 1x
- Category: Pancakes
- Method: Stove
- Cuisine: Global
- Diet: Vegetarian
Ingredients
For the pancakes:
- 220g plain flour
- 40g caster sugar
- 2 tsp baking powder
- ¼ tsp bicarbonate of soda
- ½ tsp salt
- 225ml full-fat milk
- 180g full-fat ricotta, drained
- 3 large eggs
- ½ tsp vanilla extract
- 15g unsalted butter, melted, plus extra for frying
- Zest of 1 lemon
- Juice of ½ lemon
- 150g fresh blueberries
For the whipped honey butter: (optional)
- 250g unsalted butter, softened
- 4 tbsp double cream (optional)
- 1-2 tablespoon runny honey
- 1 tsp flakey sea salt, to taste (use less if it's fine sea salt e.g. ½ tsp)
To serve: (optional)
- Whipped honey butter (optional) or salted butter
- Maple syrup
- Fresh blueberries
- Icing sugar
- Sprigs of fresh mint
Instructions
- To make the pancakes: in a large bowl, mix together the flour, caster sugar, baking powder, bicarbonate of soda and salt. In a separate bowl, whisk together the milk, ricotta, eggs and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter. Add the lemon zest and juice and whisk again to combine. Set aside for 10 minutes to rest.
- Meanwhile, if making the whipped honey butter: place the softened butter into a large mixing bowl and add the double cream (if using), salt and honey. Using an electric whisk, whisk together for about 5 minutes - or until gorgeously soft and fluffy. Taste and adjust the flavours. Cover with cling film and set aside.
- Line a baking sheet with non-stick baking paper and set aside.
- Place a large non-stick frying pan over a medium heat. Add a knob of butter and swirl until melted and foaming.
- Add a ladle of batter into the pan, allowing it to spread into a circle shape. Repeat about 3 times, depending on how big your pan is. Sprinkle with a few fresh blueberries. Cook for about 2-3 minutes - or until golden underneath and bubbly on top. Using a spatula or palette knife, gently flip over before cooking for a further 1-2 minutes - or until golden on both sides.
- Place onto the lined baking sheet and cover with a clean tea towel to keep warm. Repeat with the remaining batter until all has been used up, adding more butter to grease the pan, as necessary.
- To serve: stack the warm pancakes onto plates, top with a spoonful of the whipped honey butter (or a knob of butter), drizzle with maple syrup and dust with icing sugar. Scatter with fresh blueberries and decorate with sprigs of fresh mint. Enjoy!
Notes
Scroll up for a helpful step by step guide on how to make lemon, ricotta and blueberry pancakes.
To store: Any leftover cooked lemon, ricotta and blueberry pancakes can be left to cool completely, covered and chilled in the fridge for up to 3 days. Leftover honey butter lasts for up to a month, covered/in an airtight container in the fridge. Bring to room temperature before serving as it has the best texture that way. It may need re-whipping once it has come to room temperature to re fluff it up. Just beat it again with an electric whisk for 2-3 mins.
To reheat: you can reheat the lemon, ricotta and blueberry pancakes in the microwave in a loosely covered microwave-proof container. The exact time will depend on the number you are reheating and the strength of your microwave - I like to do 15-second blasts until hot. Watch closely as you don’t want to overheat them or they will become rubbery. Alternatively, preheat the oven to 180°C/160°C Fan and bake on a lined baking sheet for about 6 minutes - or in an airfryer at 180°C for about 4 minutes. You can also reheat in a buttered non-stick frying pan over a low heat for a couple of minutes, flipping to cook on both sides.
To freeze: you can freeze the cooked lemon ricotta and blueberry pancakes between sheets of non-stick baking paper in a sealed container (or sandwich bag) for up to 3 months. Defrost thoroughly before reheating.
Make ahead: I tend to cook my batter straight after resting, although you can cover and chill it in the fridge for a few hours then get it out and fry when ready. The whipped honey butter can be made to a month in advance, covered and chilled in the fridge. Allow it to come to a softened room temperature before using. It may need re-whipping once it has come to room temperature to re fluff it up. Just beat it again with an electric whisk for 2-3 mins.
Patience: watch the pancakes closely as they are cooking, but don’t fiddle about with them. Although you don’t want them to overcook, they do need time to turn golden or you won’t be able to flip them.
Chef’s perk: like any pancake, you may find the first pancake looks a little less than perfect. Don’t panic! You will soon get the hang of it as you familiarise yourself with the pan, batter and technique. Just set the first one aside as a chef’s perk. Quality control is very important…
Softened butter: if you are making the (delicious!) whipped honey butter, it is really important that the butter is softened to begin with. Otherwise it won’t become gorgeously fluffy and creamy.
Serving suggestions: these lemon, ricotta and blueberry pancakes are utterly delicious on their own. However, the whipped honey butter really does take them to the next level. You can also serve them with a homemade blueberry compote and whipped cream or clotted cream for all out indulgence. For a super quick alternative, you can use squirty cream or yoghurt and a dollop of warm blueberry jam. A drizzle of melted white chocolate is also really lovely, or some of my easy lemon curd (see Substitutions and Variations for more ideas).
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