Lemon Ricotta Blueberry Pancakes with Whipped Honey Butter

Name: Lemon Ricotta Blueberry Pancakes with Whipped Honey Butter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 220 g plain flour; 40 g caster sugar; 2 tsp baking powder; ¼ tsp bicarbonate of soda; ½ tsp salt; 225 ml full-fat milk; 180 g full-fat ricotta (drained); 3 large eggs; ½ tsp vanilla extract; 15 g unsalted butter (melted, plus extra for frying); Zest of 1 lemon; Juice of ½ lemon; 150 g fresh blueberries; 250 g unsalted butter (softened); 4 tbsp double cream (optional); 1-2 tbsp runny honey; 1 tsp flakey sea salt (to taste (use less if it's fine sea salt e.g. 1/2 tsp)); Whipped honey butter (optional or salted butter); Maple syrup; Fresh blueberries; Icing sugar; Sprigs of fresh mint

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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)!

a stack of lemon ricotta blueberry pancakes with whipped honey butter.

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).

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.

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 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.

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 optional Whipped Honey Butter
Step 3: Fry the Pancakes & Serve!
Cooking Tips:
Frequently Asked Questions
Other recipes you might enjoy:
Lemon Ricotta Blueberry Pancakes with Whipped Honey Butter Recipe

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.

sliced lemon ricotta blueberry pancakes.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Plain flour – also known as ‘all-purpose’ flour.

Caster sugar – you could also use granulated sugar.

Bicarbonate of soda – another raising agent (A.K.A ‘baking soda’).

Milk – opt for full-fat (whole) for the best results.

Ricotta – a delicious Italian cheese made from whey. In this case, it helps to create beautifully moist pancakes. Opt for full-fat ricotta for best results.

Blueberries – I use fresh berries but frozen works. I would mix them into the batter frozen and let them defrost in the batter. It may turn the batter a little purple coloured but it will still be delicious.

Substitutions and Variations:

Almond: 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.

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.

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

adding baking powder to lemon ricotta blueberry pancakes.

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 optional 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!

frying lemon ricotta blueberry pancakes.

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.

topping with blueberries when frying lemon ricotta blueberry pancakes.

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

Do I need to let this lemon, ricotta and blueberry pancake batter rest?

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.

Why add ricotta to pancakes?

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.

Do I need a special pan to make these lemon, ricotta and blueberry pancakes?

No, a good non-stick frying pan will do the job perfectly.

What is the best way to reheat lemon ricotta blueberry pancakes?

Reheat the lemon, ricotta and blueberry pancakes in the microwave in a loosely covered microwave-proof container – 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.

Can I make these lemon ricotta blueberry pancakes ahead of time?

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.

Can I freeze these pancakes?

You can freeze the cooked lemon ricotta and blueberry pancakes between sheets of non-stick baking paper in a sealed container (or freezer bag) for up to 3 months. Defrost thoroughly before reheating.

Other recipes you might enjoy:

If you like these lemon, ricotta and blueberry pancakes, you will love my fluffy banana pancakes or my chocolate chip pancakes. Also, don’t miss my raspberry, almond and ricotta cake or lemon loaf cake.