Easy Blueberry Lemon Ricotta Pancake Recipe

Start with pancake mix and water, then simply add lemon juice, ricotta, and a handful of blueberries. Your breakfast just got fancy.

Ingredients for Easy Blueberry Lemon Ricotta Pancakes

• 1 cup pancake mix (just-add-water mix), such as Krusteaz Complete Buttermilk Pancake Mix
• 2/3 cup water
• 2 tablespoons ricotta cheese
• 2/3 cup fresh blueberries, plus more for serving, if desired
• Juice from half a lemon
• Oil for frying
• Butter and syrup for serving

How to Make Easy Blueberry Lemon Ricotta Pancake Recipe

1. In a medium bowl, whisk together pancake mix and water until smooth.

2. Whisk in ricotta and lemon juice just until smooth and fold in the blueberries.

3. Add just enough oil to a skillet to cover the bottom. Heat the oil over medium heat.
4. Pour batter into the skillet, about 1/4 cup of batter per pancake.

5. When bubbles appear in the middle of each pancake, flip and cook on the other side until golden. It typically takes 2-3 minutes on the first side and 1-2 minutes on the second side. Between batches, add enough oil to coat the bottom so the edges stay golden and crispy.

6. Serve warm with butter, syrup, and more fresh blueberries, if desired.
7. Enjoy!

Best Sides for Blueberry Lemon Ricotta Pancakes

• Splatter-Free Baked Sausage Patties
• Oven-Baked Bacon
• Creamy Scrambled Eggs

Frequently Asked Questions

• Do you add berries to pancake batter before or after pouring? If using fresh blueberries, fold them into the batter before pouring. If using frozen berries, scatter them on top of the batter after pouring so they don’t turn the batter purple.
• Can I use lemon juice concentrate if I don’t have fresh lemon? Yes, although fresh lemon juice is best.
• Can I substitute another ingredient for the ricotta cheese? Although there’s no close substitute for ricotta in this recipe, if you don’t have ricotta, greek yogurt works okay in this recipe, too.
• Can I make the pancake batter ahead of time? For best quality, make this recipe fresh. The real beauty of this recipe is in its ease and convenience. Since you’re starting with boxed pancake mix, it’s quick and easy, and it’s best to make it up at the same time you plan to cook the pancakes.
• Can I use frozen berries in pancakes? Absolutely. Fresh blueberries are best, but if you don’t have them available, frozen berries work fine too. Instead of folding them into the batter, scatter them on top of the batter after pouring batter into the skillet so they don’t turn your batter purple.

Easy Blueberry Lemon Ricotta Pancakes

Start with pancake mix and water, then simply add lemon juice, ricotta, and a handful of blueberries. Your breakfast just got fancy.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast

Servings 6 pancakes

Ingredients

  

• 1 cup pancake mix just-add-water mix, such as Krusteaz Complete Buttermilk Pancake Mix
• 2/3 cup water
• 2 tablespoons ricotta cheese
• 2/3 cup fresh blueberries plus more for serving, if desired
• Juice from half a lemon
• Oil for frying
• Butter and syrup for serving

Instructions

 

• In a medium bowl, whisk together pancake mix and water until smooth.
• Whisk in ricotta and lemon juice just until smooth and fold in the blueberries.
• Add just enough oil to a skillet to cover the bottom. Heat the oil over medium heat.
• Pour batter into the skillet, about 1/4 cup of batter per pancake.
• When bubbles appear in the middle of each pancake, flip and cook on the other side until golden. It typically takes 2-3 minutes on the first side and 1-2 minutes on the second side. Between batches, add enough oil to coat the bottom so the edges stay golden and crispy.
• Serve warm with butter, syrup, and more fresh blueberries, if desired.
• Enjoy!

Keyword Breakfast, brunch, cheese, easy, fancy, fresh fruit, fresh lemon, kid-friendly, pancakes, quick and easy, recipe

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