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 toppings can I add to these lemon, ricotta and blueberry pancakes?

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.

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. The whipped honey butter can be made to 5 days in advance, covered and chilled in the fridge. Allow it to come to a softened room temperature before using.

Lemon Ricotta Blueberry Pancakes with Whipped Honey Butter

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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)!

Author: Margie Nomura
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

Scale

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 tbsp runny honey
Pinch of flakey sea salt, to taste

To serve: (optional)

Whipped honey butter (optional) or salted butter
Maple syrup
Fresh blueberries
Icing sugar
Sprigs of fresh mint

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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 10 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.

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: you can make the whipped honey butter up to 5 days in advance and keep covered and chilled in the fridge. Allow it to come to a softened room temperature before using. I tend to cook my batter straight after resting, although you can cover and chill it in the fridge for a few hours.

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).

Find it online: https://desertislanddishes.co/lemon-ricotta-blueberry-pancakes/