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Prep time: 15 min            |              Cook time: 15 min             |              Total: 30 min             |              Makes about 6 pancakes


1 1/2 cups buttermilk

3/4 cup whole milk ricotta cheese

2 large farm eggs

2 tablespoons salted butter, melted

1 tablespoon honey

2 teaspoons vanilla extract

1-2 tablespoons lemon zest + 2 tablespoons lemon juice

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

1 1/2 cups fresh or frozen blueberries

Vermont maple syrup, for pouring


In a large mixing bowl, whisk together the buttermilk, ricotta, eggs, butter, honey, vanilla extract, lemon zest, and lemon juice.


Whisk together the flour, baking powder, and salt, separately, and mix into the wet ingredients until combined. Don't overmix the batter. Some lumps are ok.

Fold in blueberries and jam if desired. Let the batter sit for 5 - 10 minutes.

Heat a large skillet or griddle over medium-high heat and grease with butter or cooking spray. Pour 1/4 cup pancake batter onto greased skillet and cook until the batter starts to bubble on top. Flip carefully with a spatula and cook until golden brown. Repeat with the remaining batter. 

Top the pancakes with a pat of butter, maple syrup, and fresh blueberries, and serve immediately.


Recipe borrowed from Half Baked Harvest

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