Blueberry & Ricotta Hotcakes Recipe

Taking a bite of these light and fluffy hotcakes is like heaven in a mouthful. Full of wholesome ingredients yet deliciously decadent, they make the perfect Sunday treat to spoil mum with, or a special someone to you. These hotcakes are naturally high in nourishing protein and complex carbohydrates. Antioxidant-rich blueberries top them off and pair perfect with the smooth, creamy ricotta and refreshing hints of zesty lemon. 


Serves: 2-3

  • 2 eggs, whisked
  • ¾ cup smooth ricotta
  • 1 lemon, zested & juiced 
  • ¼ cup milk of choice, we used dairy
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract 
  • ½ tsp bicarb soda
  • 1 tsp baking powder
  • 1 cup wholemeal spelt flour, or flour of choice
  • ¾ cup blueberries

To serve:

  • 3/4 cup blueberries
  • 3 tbsp maple syrup
  • ½ cup yoghurt or coconut yoghurt, optional


  1. Combine the eggs, ricotta, lemon zest, lemon juice, milk, maple, vanilla, bicarb soda and baking soda in a mixing bowl. Whisk until smooth. Sift in the flour and stir until just combined. Fold in the blueberries. 
  2. Heat a non-stick fry pan over a medium heat and grease lightly with coconut oil or butter. Use a 1/3 cup measuring cup to spoon some of the batter into the pan. Cook each pancake for 3 minutes on one side, or until bubbles start to form, before flipping and cooking for a further 1-2 minutes. Transfer to a plate and repeat with the remaining batter.  
  3. Serve topped with blueberries, maple syrup and yoghurt, if using.

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