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Weekend Pancakes: Lemon, Blueberry, Ricotta

Uncategorized Apr 10, 2022


Weekend mornings are a treasured time for family. It's hard to think of a more nostalgic, homey scene than Saturday morning in Dad's kitchen: fresh coffee with cream, the sizzle of bacon or sausage, a seemingly bottomless pancake pan, thick pat of butter instantly melting on the hot golden pancakes deluged by a cascade of warm berries and syrup.

We had a lot of kinds of pancakes growing up: buckwheat, buttermilk, seven grain, high protein. But the fairest of them all was the ricotta pancake, moist, fluffy, and a meal unto itself. This fresh lemon ricotta pancake with blueberries is sure to make any day feel like a special occasion. Though this pancake's decadent flavor may trick you into thinking it's dessert, the protein rich eggs and ricotta, high ratio of fruit, and light lemony zest make it a satisfying meal that leaves your tummy as happy as your tongue.


1 cup blueberries (thaw and drain ahead if frozen)

3/4 cup white flour (or gluten-free flour blend)

1-2 tablespoons sugar, sucanat, or equivalent sweetener

1 scant teaspoon salt

1 1/2 teaspoons baking powder

3 eggs

3/4 cup ricotta

1/4 cup milk

Splash of vanilla (optional)

1 lemon (zest & juice)


  1. Blend dry ingredients, including zest of one lemon.
  2. Add eggs, juice of one lemon, and vanilla. Whisk until foamy.
  3. Whisk in ricotta and milk.
  4. Place the blueberries near the stove.
  5. Heat pan and coat with medium to high heat tolerant oil. (Sunflower or ghee work best for flavor & heat, but olive oil or coconut work too!) Medium heat works best on most stoves. Sprinkle a couple drops of water into the pan. When the water sizzles, the pan is the right temperature.
  6. Use a ladle to pour the batter into the pan. Next, sprinkle a small handful of blueberries into the batter.
  7. Wait to flip until top is bubbly and sides & bottom are cooked smooth. These pancakes are thicker and take a little extra time on each side.
  8. Once the pancake is fully cooked, serve with more berries and a dash of syrup.

 As Dad says when he serves up breakfast, "Mangia!" (Eat!)

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