Blueberry Lemon Ricotta Pancakes
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.
- 1/2 Block Firm tofu (Drained)
- 1 Tbsp Nutritional Yeast
- 2 Tsp Lemon Juice
- 2 Tbsp Plant-Based Milk
- 1/4 Tsp Salt
- 1/2 Tsp Vanilla Extract
- 1 Tsp Maple Syrup
- 1 Cup All-Purpose Flour
- 2 Tbsp Sugar
- 1 Tbsp Baking Powder
- 1/4 Tsp Salt
- 1 Cup Plant-Based Milk
- 2 Tbsp Plant-Based Milk
- 1 Tbsp Oil (Or melted vegan butter)
- 1 Tsp Vanilla Extract
- 3/4 Cup Fresh Blueberries (Or frozen)
- 1 Tbsp Flaxseed Meal
- 3 Tbsp Water
- Maple Syrup
- Extra Vegan Ricotta
- Lemon Zest
- Additional Blueberries
- 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. - 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. - 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. - Serve
Top pancakes with remaining vegan ricotta.
Drizzle with maple syrup.
Garnish with extra blueberries and a sprinkle of lemon zest.
Thank you for printing this recipe, I know you're going to love it!
Your foodie friend,
Roma B @itsromab