These light and fluffy vegan pancakes are filled with juicy whole blueberries and a creamy vegan ricotta—layered both into the batter and generously between each pancake. The ricotta, made from blended tofu with nutritional yeast and lemon, adds a rich, protein-packed creaminess without weighing the pancakes down. This hearty, plant-based breakfast feels like something you’d order at a restaurant, yet it’s completely homemade with simple pantry ingredients and comes together in about 35 minutes.
Blueberry Lemon Ricotta Pancakes
Description
Ingredients
Vegan Ricotta
Pancakes
Flax Egg Replacer
For Serving
Instructions
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Vegan Ricotta
Combine tofu, nutritional yeast, lemon juice, plant milk, salt, vanilla, and maple syrup in a food processor or blender.
Pulse until crumbly and ricotta-like.
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Pancake Batter
Whisk together flour, sugar, baking powder, and salt in a bowl.
In another bowl, mix plant milk, oil, vanilla, flax egg.
Pour wet ingredients into dry ingredients.
Stir until just mixed.
Fold in 1/4 cup of the prepared vegan ricotta and the blueberries.
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Cook the Pancakes
Heat a lightly oiled nonstick pan over medium heat.
Pour 1/3 cup of batter per pancake.
Cook until bubbles form and edges set, about 3 minutes.
Flip and cook for 1–2 more minutes until golden.
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Serve
Top pancakes with remaining vegan ricotta.
Drizzle with maple syrup.
Garnish with extra blueberries and a sprinkle of lemon zest.