Lemon blueberry ricotta pancakes

Serves: 2-4


  • 1-3/4 cups / 150g  All-Purpose Flour
  • 1 Tablespoon Baking Powder
  • 1  Teaspoon Kosher Salt
  • 1-1/2 cups/ 360 ml Buttermilk
  • 2 Eggs
  • 1 teaspoon Vanilla extract
  • 2 Tablespoons Vegetable Oil
  • 2 cups Fresh Ricotta Cheese
  • 4 Tablespoons caster sugar
  • 2 Tablespoons Lemon Zest (minced)
  • 100g blueberries
  • 2-1/2 teaspoons Vegetable Oil
  • For serving: Maple Syrup and Powdered Sugar


  1. Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined.  Set aside.
  2. Pour the buttermilk into another mixing bowl.  Add the eggs, vanilla and oil into the bowl.
  3. Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk.  Using a wire whisk, gently stir the ingredients together until evenly combined.
  4. Add the flour mix into the bowl with the buttermilk and ricotta cheese.  Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.
  5. Heat 1/4 tsp. of vegetable oil on a large non-stick pan.  Using a ladle, pour the batter onto the the non-stick pan, forming one pancake that is 3-4” in diameter. Drop about 4-5 blueberries into the batter.
  6. Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.
  7. Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.