Sunny Mornings with Wild Blueberry Lemon Ricotta Pancakes

Indulge in a delightful morning treat with our Wild Blueberry and Lemon Ricotta Pancakes, infused with the goodness of buttermilk. These pancakes not only satisfy your cravings but also pack a nutritious punch. Wild blueberries, rich in antioxidants and vitamins, add a burst of vibrant flavor to every bite, while zesty lemon zest and creamy ricotta create a symphony of taste.

wild blueberry and lemon ricotta pancakes recipe

Incorporating wild blueberries into your breakfast routine is a genius move for your health. These little blue powerhouses have been linked to improved brain function, heart health, and reduced oxidative stress. As you savor these pancakes, you’re treating your taste buds and your body to a breakfast that’s as delightful as it is nourishing.

Our Wild Blueberry and Lemon Ricotta Pancakes with buttermilk take your morning ritual to new heights. The tangy richness of buttermilk adds depth to the batter, resulting in fluffy, melt-in-your-mouth pancakes that are both wholesome and delicious. Whether you’re looking to start your day on a healthy note or simply craving a delightful breakfast, these pancakes are a mouthwatering way to infuse your morning with a burst of flavor and nutrition.

A very generous thank you to  Canadian Wild Blueberries for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you.

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wild blueberry and lemon ricotta pancakes recipe

Wild Blueberry and Lemon Ricotta Pancakes

  • Author: The Kilted Chef
  • Yield: Serves 4-6 1x


Units Scale
  • 1 1/2 cups flour
  • 3 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 3/4 cup ricotta cheese
  • 3 large eggs, lightly beaten
  • 1 tsp vanilla
  • 1 tbsp melted butter
  • 2 tbsp lemon zest
  • 1/4 cup lemon juice
  • 1 cup frozen wild blueberries
  • 1 tbsp butter ( for the griddle)


  1. Preheat a griddle to medium high temperature.
  2. Combine the dry ingredients into a bowl,.
  3. In a second bowl whisk the buttermilk, ricotta, eggs and vanilla until  well blended, add the butter, lemon zest and lemon juice and mix.
  4. Add the liquid to the dry ingredients and mix just to combine, the batter will be lumpy.
  5. Gently fold in the frozen wild blueberries.
  6. Butter the grill and add 1/4 cup of the batter to the grill, let cook until bubbles appear, turn and cook until golden/
  • Category: Breakfast, Entrees, recipes

Keywords: Wild blueberry pancakes, lemon ricotta pancakes, blueberry lemon breakfast, ricotta pancake recipe, healthy pancake ideas, fresh fruit breakfast, fluffy pancake recipe, wild blueberry benefits, summer breakfast recipes, blueberry lemon flavor