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    Home » Breakfast & Brunch Recipes » Blueberry Lemon Ricotta Pancakes

    Blueberry Lemon Ricotta Pancakes

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Aug 14, 2019 by Allyson

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for blueberry ricotta pancakes
    pinterest image for blueberry ricotta pancakes

    A low carb and sugar-free alternative to the traditional pancake, these Grain-free Lemon Ricotta Pancakes with Blueberries are fluffy pillows of perfection bursting with tart lemon and sweet blueberries. An easy but luxurious weekend breakfast or brunch treat! This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly. 

    blueberry ricotta pancakes stacked center on a square plate topped with a pad of butter and blueberries scattered on top and around plate. syrup is drizzled on pancakes and plate with fork resting next to pancakes

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    Free Guide! Feed a Family on a Low Carb Diet

    In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.

    Greetings! I’m Allyson from Noshin’ & Num Nums, super thrilled to be here at Joy Filled Eats sharing one of my decadent breakfast creations with you. A long-time carb-addict, I threw off the yoke of oppression over the past few years to switch to a low carb, sugar-free way of eating. My husband, in a similar predicament, jumped on board and we have collectively lost over 200 lbs. When I’m not scheming up ways to still enjoy my favorite foods in a healthier, low-carb way, I teach high school English, consume books and coffee at an alarming rate, and wrangle a 3-year-old and a Great Dane. 

    I’m a firm believer that eating clean, healthy food does not have to be boring; adventure can still be found in the kitchen whether you are a veteran at-home cook or a microwave-only master. You can find me blogging away at Noshin’ & Num Nums, on Instagram (@noshinandnumnums), or Facebook (/noshinandnumnums) sharing my latest creations with a dose of wit.

    blueberry ricotta pancakes stacked center on a square plate topped with a pad of butter and blueberries scattered on top and around plate. Plate is set on a blue table mat next to a up of coffee

    Weekend breakfast is a celebration at our house. My favorite meal of the day, I like to pull out all the stops for breakfast or brunch. Sometimes it’s a savory kind of day and you’ll find me mowing down on Green Shakshuka (an Israeli inspired cauliflower herb hash with an over-easy egg), but other days I have a hankering for sweet. When my tastebuds crave something of that ilk, we often have Crispy Low Carb Belgian Waffles. That recipe is hands-down my son’s favorite breakfast. I do not know where that little body puts two whole waffles. 

    But as we round out summer, blueberry season is in full swing in the Midwest, so it feels only natural to feature this special local treat in my latest breakfast creation. Our proximity to Michigan ensures that we have some of the best fresh blueberries, especially at the local farmers market. Pairing these beauties with lemon and whole-milk ricotta cheese creates something memorable in these Grain-free Blueberry Lemon Ricotta Pancakes. These are the kind of pancakes that you whip up when it’s time to “treat yo self”, or when your mother-in-law is in town and you want to impress her. But the best part is that since this recipe is low carb, keto-friendly, and sugar-free, there’s no guilt. 

    pancake batter in a large mixing bowl with mixing spoon next to a smaller bowl of blueberries

    How to make Grain-free Blueberry Lemon Ricotta Pancakes

    Ingredients

    • Blanched, ground almond flour
    • Whole-milk ricotta cheese
    • Eggs
    • Blueberries
    • Lemon
    • Vanilla
    • Baking powder
    • Erythritol (Swerve is my preferred sweetener)
    • Almond milk
    • Salt

    Some tips, tricks, and take-aways about the ricotta pancakes recipe and process:

    Prep the batter before whipping the egg whites. The fluffy texture of this pancake comes in part from the use of baking powder but also freshly whipped egg whites. You want to wait until the batter is prepared before whipping your whites to preserve as much air as possible yielding you the best rise on your pancake when it’s cooking away on the griddle.

    Cooking should be low and slow. Almond flour burns faster than wheat flour, but another issue that arises is the fact that you need to give the center ample time to cook up, so low and slow is best. Undercooked pancakes are a huge turn-off and that can and will happen here if you try to rush it. If you cook these pancakes on medium or high heat, the interior will be soggy while the exterior looks a perfect golden brown. Almond flour is not wheat; it has to be handled differently. I suggest a medium-low to low heat and about 2-4 minutes before flipping. Add your blueberries and then flip over the pancake to cook for another 2-4 minutes.

    stand mixer and whisk with ricotta cheese mixture in bowl and on tip of whisk

    What can I use to top Ricotta Pancakes?

    These blueberry pancakes are light, fluffy, and the perfect combination of tart and sweet from the combination of lemon and blueberry. I normally top with a pad of butter and keto pancake syrup, but you could easily enjoy them with a few extra blueberries on top and some homemade whipped cream. For an extra burst of blueberry flavor top with my keto blueberry sauce. Add a nice cup of coffee and you have breakfast luxury, which you absolutely deserve.

    What is ricotta cheese?

    Fluffy and versatile, ricotta cheese is an Italian soft cheese made from whey. It has a mild almost nutty flavor that can be used in a number of ways. It is not the same as cottage cheese, though some people do swap out these cheeses in lasagna recipes. I would not do that here; the batter would be thin and lumpy.

    You can make your own fresh ricotta, but most supermarkets will carry this cheese in the dairy section. I always buy whole-milk ricotta since we do eat a higher fat diet. Even though you only use a ¼ cup for this recipe, this cheese has a number of uses. It’s great on pizza, but I’m especially fond of using ricotta in baked goods. Go scope out my Blackberry Lemon Ricotta Scones if you need to use up the rest of the container. You won’t regret it.

    And these Keto Blueberry Lemon Shortbread Cookies have amazing flavor!

    stack of blueberry ricotta pancakes center on a square plate cut in half by a fork with smaller pieces of pancake still on plate. Pancakes are topped with a pad of butter, drizzled in syrup and blueberries scattered on top and around plate

     

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    blueberry ricotta pancakes stacked center on a square plate topped with a pad of butter and blueberries scattered on top and around plate. syrup is drizzled on pancakes and plate with fork resting next to pancakes

    Ricotta Pancakes with Blueberries

    Lemon Ricotta Blueberry Pancakes are fluffy pillows of perfection bursting with tart lemon and sweet blueberries. An easy but luxurious weekend breakfast or brunch treat!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 4 minutes
    Total Time: 14 minutes
    Course: Breakfast, brunch
    Cuisine: American
    Servings: 6
    Calories: 301
    Author: Taryn

    Ingredients

    • 2 cups blanched ground almond flour
    • 1 ½ teaspoon baking powder
    • 3 tablespoon erythritol
    • 1 teaspoon lemon zest
    • Pinch salt
    • 3 large eggs separated
    • 1 teaspoon pure vanilla extract
    • 2 teaspoon lemon juice
    • ½ cup unsweetened almond milk
    • ¼ cup whole-milk ricotta cheese
    • Pint of fresh blueberries
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    Instructions

    • In a large mixing bowl, combine almond flour, baking powder, erythritol, lemon zest, and salt, Whisk to combine. Set aside.
    • In a medium mixing bowl, add three egg yolks, vanilla, lemon juice, almond milk, and ricotta cheese. Whisk vigorously to combine ingredients. Add wet ingredients into dry and mix with a wooden spoon until just combined to form a batter. Batter will be slightly thicker at this point, but add additional almond milk 1 tablespoon at a time if the batter looks too much like a cake batter.
    • In a clean mixing bowl, add the egg whites. Using a mixer beat on high power until stiff peaks form. Add the whipped egg whites into the batter by hand, mixing in slowly with a wooden spoon until just combined. Do not overmix. Batter should be a pourable consistency at this point.
    • Heat a large non-stick skillet over medium-low heat and grease lightly with a neutral-tasting oil. Pour about 2 to 3 tablespoons of batter for each pancake; smaller pancakes will be easier to work with. Cook for 2-4 minutes until the edges and bottom are set. Drop a few blueberries on top and carefully flip. Continue to cook for another 2-4 minutes on the other side until both sides are a golden brown. Remove to a large serving plate and repeat until all batter is gone.
    • Top with additional berries, butter, sugar-free maple syrup, or cream. Serve immediately.

    Nutrition

    Calories: 301 | Carbohydrates: 9g | Protein: 12g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 87mg | Sodium: 76mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 1.1mg | Calcium: 211mg | Iron: 1.9mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

    Looking for more Low Carb Pancakes? Try these recipes:

    Almond Flour Pancakes with Chocolate Chips

    Spinach Feta Savory Pancakes

    Keto Crepes

    Pumpkin Pancakes

    Keto Blueberries and Cream Crepes

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    Comments

    1. Annette says

      August 29, 2021 at 12:07 pm

      I made these this morning and they were wonderful! I cut the recipe in half since it was just my husband and I. That being said, I used the full 1/4 cup of ricotta and 2 eggs. I also used quite a bit more almond milk because the batter was thick. This one is definitely a keeper!5 stars

      Reply
    2. Maria says

      March 12, 2021 at 9:22 am

      Flavour is delicious.
      They took waaaayyyy long to cook and didn’t hold together when flipping. Not sure I’d make again due to prep and time. But again delish flavour combo.3 stars

      Reply
    3. Eli says

      November 29, 2020 at 6:36 pm

      Cooking with Almond Flour is horrible! Pancakes just fell apart when I was trying to flip them. Followed the recipe, but they came out dry. Also, takes way too long. Need to start making them an hour before everyone wakes up; and that is after mixing the batter so add another 30 minutes. Is there a good substitute to almond flour?

      Reply
      • Taryn says

        November 29, 2020 at 10:37 pm

        You could look for a recipe that uses coconut flour instead. Cooking with almond flour definitely has a learning curve. I find waffles or crepes easier than pancakes.

        Reply
    4. KC says

      July 24, 2020 at 1:53 pm

      My husband and I loved this recipe!! It is so delicious, moist, and filling. Perfect balance for getting our pancake crave without compromising health benefits. Loved it! Thank you!4 stars

      Reply
      • Cindy says

        June 14, 2021 at 8:32 am

        Very delicious!! I made 2 at a time. One was perfect, second one had trouble. I’ll make smaller next time!! Must be nonstick pan, butter or coconut oil in pan!!! I’ll make again!! Delish.4 stars

        Reply
    5. heather says

      July 04, 2020 at 4:58 pm

      What is the correct serving size for this recipe? About how many Pancakes?
      These are delicious and the recipe is wonderful. I used 1tbsp of stevia in place of the 3tbsps erythritol.

      Reply
      • Taryn says

        July 06, 2020 at 9:41 am

        This has 6 servings. It depends on how big you make your pancakes. I make them pretty small and get 4-5 per serving.

        Reply
    6. Adrienne says

      March 29, 2020 at 2:02 pm

      These were tremendous! I didn’t add any sweetener because I don’t think it’s necessary and usually a little maple syrup is added before eating. Also, I only had vanilla unsweetened almond milk and that work out just fine. I only added a few blueberries on top because that is all I had. Thanks for sharing the recipe. It’s definitely a keeper! 💕5 stars

      Reply
    7. Katrina says

      November 20, 2019 at 8:36 pm

      Could you use THM baking blend instead of all almond flour?

      Reply

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