Lemon Blueberry Ricotta Pancakes

Made with DivineKuizine Pancake Mix

Fluffy, Bright & Brunch-Worthy Pancakes

These Lemon Blueberry Ricotta Pancakes are soft, fluffy, creamy, and packed with fresh citrus flavor. Made with DivineKuizine Pancake Mix, creamy ricotta cheese, juicy blueberries, and fresh lemon zest, this brunch recipe feels bakery-quality right at home.

To make them even more indulgent, these pancakes are topped with homemade vanilla whipped cream, fresh blueberries, powdered sugar, and extra lemon zest for the perfect bright and creamy finish.

Whether you’re planning a cozy breakfast, weekend brunch, or creating beautiful brunch content for social media, these pancakes are guaranteed to impress.

Why You’ll Love These Pancakes

• Extra fluffy and soft texture

• Bright fresh lemon flavor

• Creamy ricotta richness

• Juicy blueberries in every bite

• Homemade vanilla whipped cream topping

• Beautiful brunch presentation

• Easy recipe using DivineKuizine Pancake Mix

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Health Benefits

Blueberries are rich in antioxidants and vitamin C while lemons add freshness and immune-supporting nutrients. Ricotta cheese adds protein and creates a rich but light texture. Making homemade whipped cream also allows you to control the sweetness and ingredients compared to store-bought toppings.

Tips for the Best Pancakes

• Fresh lemon zest gives the brightest flavor.

• Don’t overmix the batter.

• Let the batter rest for 5 minutes before cooking.

• Cook on medium heat for even golden pancakes.

• Chill your bowl before making whipped cream for the best texture.

Lemon Blueberry Ricotta Pancakes Recipe

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Servings

Makes about 8 pancakes

Ingredients

Pancakes

• 2 cups DivineKuizine Pancake Mix

• 3/4 cup ricotta cheese

• 11/4 cup half and half

• 2 egg yolks

• 2 egg whites

• 2 teaspoons sugar-optional

• 1 teaspoon vanilla extract

• Zest of 1 lemon

• 1/2 fresh lemon juice

• 1 cup fresh blueberries

• 2 tablespoons melted butter

• Butter or oil for the skillet

Homemade Vanilla Whipped Cream

• 1 cup heavy whipping cream

• 2 tablespoons sugar

• 1 teaspoon vanilla extract

Garnish

• Homemade whipped cream

• Fresh blueberries

• Powdered sugar

• Fresh lemon zest

• Maple syrup (optional)

Instructions

Make the Pancake Batter

1. Separate the egg yolks and egg whites into two bowls.

2. In a large bowl, whisk together ricotta cheese, sugar, milk, egg yolks, vanilla extract, melted butter, lemon zest, and lemon juice.

3. Add the DivineKuizine Pancake Mix and gently stir until combined. Do not overmix.

4. In a separate bowl, whisk the egg whites until soft peaks form.

5. Gently fold the whipped egg whites into the pancake batter to keep the mixture light and airy.

6. Carefully fold in the fresh blueberries.

Cook the Pancakes

1. Heat a skillet or griddle over medium heat and lightly grease with butter or oil.

2. Pour about 1/4 cup batter onto the skillet for each pancake.

3. Cook until bubbles form and the edges begin to set, about 2–3 minutes.

4. Flip and cook another 1–2 minutes until golden brown.

Make the Homemade Whipped Cream

1. In a chilled bowl, combine heavy whipping cream, sugar, and vanilla extract.

2. Beat with a hand mixer or whisk until soft fluffy peaks form.

3. Keep chilled until ready to serve.

Assemble & Garnish

Stack the warm pancakes and top with homemade vanilla whipped cream, fresh blueberries, powdered sugar, and fresh lemon zest for the perfect brunch finish.