Lemon Ricotta Blueberry Pancakes with Whipped Honey Butter
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)!
Servings: 12 pancakes
Ingredients
For the pancakes:
- 220 g plain flour
- 40 g caster sugar
- 2 tsp baking powder
- ¼ tsp bicarbonate of soda
- ½ tsp salt
- 225 ml full-fat milk
- 180 g full-fat ricotta drained
- 3 large eggs
- ½ tsp vanilla extract
- 15 g unsalted butter melted, plus extra for frying
- Zest of 1 lemon
- Juice of ½ lemon
- 150 g fresh blueberries
- For the whipped honey butter: optional
- 250 g unsalted butter softened
- 4 tbsp double cream optional
- 1-2 tbsp runny honey
- 1 tsp flakey sea salt to taste (use less if it's fine sea salt e.g. 1/2 tsp)
- To serve: optional
- Whipped honey butter optional or salted butter
- Maple syrup
- Fresh blueberries
- Icing sugar
- Sprigs of fresh mint
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 5 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. Leftover honey butter lasts for up to a month, covered/in an airtight container in the fridge. Bring to room temperature before serving as it has the best texture that way. It may need re-whipping once it has come to room temperature to re fluff it up. Just beat it again with an electric whisk for 2-3 mins.
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: 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 a month in advance, covered and chilled in the fridge. Allow it to come to a softened room temperature before using. It may need re-whipping once it has come to room temperature to re fluff it up. Just beat it again with an electric whisk for 2-3 mins.
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).