There’s something undeniably comforting about breakfast. Breakfast for dinner? Yes, please! The memories it evokes – the scent of sizzling bacon wafting from my grandparent’s kitchen during summer visits and the fluffy pancakes my parents would whip up on weekend mornings. And who could resist cheesy grits and perfectly fried fish in that mix?
Since I started my plant-based journey four years ago breakfast looks a little different. Weekdays are all about green juice and quick bites like tofu scramble and avocado toast. But weekends? Weekends are for indulging in nostalgic flavors that transport me back to those carefree mornings.
Enter these vegan blueberry lemon ricotta pancakes. Thick and fluffy with warm, juicy blueberries bursting in every bite, these pancakes will be the star of the show for your next breakfast or brunch. The tangy lemon ricotta adds a delightful counterpoint, making each mouthful an absolute delight.
Ready to recreate those cherished breakfast memories with a plant-based twist? Let’s get cooking!
Here’s what you’ll need.
- Vanilla dairy-free yogurt
- Vegan ricotta cheese
- Sugar
- Vanilla plant-based milk
- Lemon juice and zest
- Vanilla extract
- Flour
- Baking soda
- Baking powder
- Salt
- Blueberries
- Vegan butter
- Powdered sugar
Start by adding the yogurt, 1/4 cp. ricotta cheese, 1 tbsp. sugar, 2 tbsp. lemon juice, lemon zest, milk, and vanilla extract into a medium bowl and mix until it’s well combined.
Next, in a large bowl combine the dry ingredients and mix until everything is well combined.
Slowly pour the wet mixture into the bowl with the dry ingredients and mix until everything is well incorporated before folding in the blueberries. Fresh blueberries are best here but if they’re not in season then thaw out some frozen ones.
I like to let my batter sit for a few minutes to make them fluffier. While my batter is resting I get started making the lemon ricotta by mixing the remaining ricotta, remaining lemon juice, and powdered sugar in a small bowl.
Now let’s cook the most amazing pancakes ever! Melt 1 tablespoon of butter in a skillet over medium heat. These are thicker pancakes so you want to cook over medium heat so you don’t burn the outside while the inside isn’t fully cooked. Pour about 1/4 cup of batter for each pancake and cook until bubbles start to form and edges are set. This takes about 2-3 minutes.
Flip your pancakes and cook on the other side for another 2-3 minutes. Use the remaining butter to make the second batch.
Serve them with the lemon ricotta, some extra blueberries, and syrup.
Enjoy!
These pancakes are delicious you probably won’t have leftovers but…if you do here’s how to store and reheat the pancakes.
Pancake Batter
- Refrigerator: If you don’t use all the batter it can be stored in an airtight container in the fridge for up to 2 days.
- Freezer: Freeze serving-size portions in freezer bags. Lay the bags flat for up to 1 month. Thaw in the refrigerator when you’re ready to use the batter.
Cooked Pancakes
- Refrigerator: Store in an airtight container or wrapped in foil for a week.
- Freezer: Let the pancakes cool then freeze in a single layer. Once frozen store in a freezer bag with sheets of parchment paper in between each pancake so they don’t stick together for up to 3 months.
Blueberry Lemon Ricotta Pancakes
Ingredients
- 1/4 cp. Vanilla dairy-free yogurt
- 1 1/4 cp. Vegan ricotta cheese divided
- 2 tbsp. Sugar divided
- 1/2 cp. Vanilla plant-based milk
- 4 tbsp. Lemon juice (from 2 lemons) divided
- 1/4 tsp. Lemon zest
- Splash of vanilla extract
- 1 cp. Flour
- 1 tsp. Baking soda
- 1 tsp. Baking powder
- 1/4 tsp. Salt
- 1/2 cp. Blueberries fresh or thawed if frozen
- 2 tbsp. Vegan butter
- 1/4 cp. Powdered sugar
Instructions
- In a medium bowl combine yogurt, 1/4 cp. ricotta cheese, 1 tbsp. sugar, milk, 2 tbsp. lemon juice, lemon zest, and vanilla extract. Mix until well combined.
- In a large bowl combine flour, baking soda, baking powder, salt, and remaining sugar. Whisk until well combined.
- Pour the wet mixture in the bowl with the dry ingredients and whisk until thoroughly combined.
- Fold in the blueberries.
- Heat skillet over medium heat and melt 1 tbsp. butter. Pour about 1/4 cp. of batter for each pancake in the skillet. Flip when bubbles appear and edges have hardened. Cook for another 1-2 minutes.
- In a small bowl combine the remaining ricotta, remaining lemon juice, and powdered sugar and mix until well combined.
- Top the pancakes with some lemon ricotta, blueberries, and syrup.
- Enjoy!
Homemade Ginger Ale
