Lemon Blueberry Ricotta Pancakes (aka: Mama’s Moment of Pancake Glory)

Hey friends!

So, you guys all know that Miss Ivy and her brother Zander struggle with ARFID (Avoidant/Restrictive Food Intake Disorder). Meal planning around here is basically a high-stakes game of "Will they eat it?" with the constant fear of texture lurking around every corner like a food-based boogeyman.

That said... sometimes, mama has to eat something that doesn’t come from the sacred beige food group. And sometimes? Mama gets a craving—the kind that whispers, “Lemon. Blueberry. Ricotta. Pancakes. Right now.”

With Mother’s Day around the corner, I figured this was the perfect moment to unapologetically lean into that craving and share this recipe with you. Would Ivy or Zander even LOOK at one of these golden, fluffy, fruit-studded beauties? Absolutely not. Too many "things" happening. There are visible blueberries. There’s lemon zest. There’s ricotta, which I'm pretty sure they think is a fancy way of saying "poison."

But are they absolutely divine? Yes. Yes, they are. And today, we celebrate mom—and what mom wants, mom gets (for once, anyway).

🍋 Lemon Blueberry Ricotta Pancakes

Prep time: 10 mins
Cook time: 15 mins
Makes: about 8 pancakes, or one mom-sized stack if you're hiding from your family for breakfast

🧺 Ingredients:

• 1 cup ricotta cheese

• 2 eggs

• 3/4 cup milk (any kind works, even the kind in the suspiciously dented carton you've been meaning to use)

• Zest of 1 lemon

• 1 tbsp lemon juice

• 1 tsp vanilla extract

• 1 cup all-purpose flour

• 1 tbsp sugar

• 1 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

• 1/2 cup fresh or frozen blueberries (plus more for dramatic pancake-topping effect)

• Butter or oil for the pan

🥄 Directions:

1. In a medium bowl, whisk together the ricotta, eggs, milk, lemon zest, lemon juice, and vanilla. It will look like a weird breakfast smoothie, but stick with it.

2. In another bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Pretend you're on a baking show and you're definitely not doing this in your pajamas.

3. Gently fold the dry ingredients into the wet mixture. Try not to overmix unless you want your pancakes to double as coasters.

4. Carefully fold in the blueberries. If they start bleeding blue into the batter, just call it "artisanal."

5. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles form on top and the edges look set, about 2-3 minutes. Flip and cook for another 2 minutes, or until golden brown and cooked through.

6. Stack 'em high. Add a pat of butter, maybe a drizzle of maple syrup, maybe a dollop of Greek yogurt if you’re feeling fancy. Take a picture. Post it. Eat it before someone asks you to share.

So there you have it. Will my kids eat them? No. Will I make them again? Every chance I get. Because moms deserve something bright, sweet, and full of flavor—even if it comes with a side of judgmental stares from the nugget-only crowd.

Make them for yourself. Make them for your mom. Make them just because you need a win today.

Happy almost-Mother’s Day, from my chaos to yours 💛🥞