Not only is this a beautiful dish, but these light and fluffy blueberry pancakes are indulgent and moist. Have them for breakfast, lunch, dinner, or dessert!

I had a big morning this morning – I registered my baby for kindergarten. Huge. I sort of expected it to be more of a ceremony, but I handed some papers over and was out of the office three minutes later. I cannot believe that next year he will be at big kid school with his brother and sister. Where did the time go? It is a scary and exciting time here at the Hester house.
I make a lot of pancakes. Obviously for breakfast, but more times than not, I make them for dinner. I love how fast they come together and how everyone in my house loves them. It makes a random weeknight feel special. As you know, I love anything with lemon, and had some beautiful thyme in my fridge that needed to be used, so I added them to my fluffy blueberry pancakes. And they were heavenly.
Not only did they taste delicious, but how gorgeous are these? I love how light and fluffy they are, and the ricotta cheese keeps these pancakes really moist. Using fresh herbs when cooking and baking really takes your recipes from okay to outstanding.

Ingredients //
Fluffy Pancakes
- 1 1/2 cups flour
- 1/2 cup cornmeal
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 tbsp fresh thyme leaves
- 2 eggs
- 1 1/4 cups milk
- 1/2 cup whole milk ricotta cheese
- 2 tbsp melted butter
- 1 tbsp honey
- 1 tsp lemon zest
- 1 cup fresh blueberries
Blueberry Sauce
- 2 cups fresh blueberries
- 1 cup blueberry jam
- 1 lemon, zested and juiced

How to Make Indulgent Fluffy Blueberry Pancakes // The Steps
Step 1: I like to start with the blueberry sauce. Add the fresh blueberries, jam, lemon zest, and lemon juice to a saucepan. Melt over low heat until the berries pop and the jam melts. Keep warm until the pancakes are ready.

Step 2: In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, and thyme.

Step 3: In another bowl, whisk together eggs, milk, ricotta cheese, butter, honey, and lemon zest.

Step 4: Pour the wet ingredients into the dry ingredients.

Step 5: Stir until just combined. You can stir the blueberries in at this point, but I like to add them when the pancakes are cooking.

Step 6: Heat a griddle over medium heat, spray with cooking spray or melt butter. Spoon a ladle of batter onto it and cook for 2 to 3 minutes on one side. Flip over when bubbles form on the edges. Serve with blueberry sauce and extra thyme leaves if you would like.

Variations //
Fluffy pancakes are synonymous with variety, meaning you can change up the ingredients and get a completely new dish every time! I love the flavor of blueberries, lemon, and thyme together but you could include strawberries, bananas, diced apples, or chocolate chips instead.
You can also swap out the blueberry sauce for raspberry sauce, melted peanut butter, Nutella, whipped cream, or caramel sauce.
Serving Suggestions //
Like I said, these fluffy blueberry pancakes are a great dessert, but I find myself making them for dinner more often than not. If you’re indulging in these tasty pancakes for breakfast, I would recommend a side of eggs and bacon or sausage, or a big bowl of fruit to go along with them.
For dinner, they would go well with some roasted veggies, cornflake chicken, or a light salad to get your five a day in.

FAQs //
Of course you can! Instead of pouring the pancake batter onto a griddle, pour it into your waffle iron! They’ll have a lovely crispiness on the outside while the inside stays nice and fluffy.
There are several alternatives that will keep your pancakes fluffy and light, but the flavor might change slightly. You can use cream cheese, unflavored Greek yogurt, cottage cheese, or silken tofu. I would recommend blending the latter two, as the texture can make for some lumpy pancakes.
You can, but I can’t recommend fresh blueberries enough. I would defrost your blueberries if you’re putting them into the batter, but frozen blueberries will make a delicious sauce (just give them a little bit of extra time).

How to Store Indulgent Fluffy Blueberry Pancakes //
This is a great make-ahead recipe, because these fluffy blueberry pancakes keep well in the refrigerator for up to 3 days. Just stack them in an airtight container, separated by parchment paper so they don’t stick together. You can reheat them for a couple of minutes in the microwave, toaster oven, or in a skillet with a little bit of butter. Note that these pancakes taste much better fresh, so I would store the batter in the refrigerator rather than storing the cooked pancakes.
You could also freeze these pancakes for up to 2 months. Simply seal them in a container (separated by parchment paper) and when you want to heat them up, give them a couple of extra minutes – whichever heating method you choose.
The blueberry sauce can also be kept in the refrigerator for up to 4 days, and heated gently over the stove to reheat.

Indulgent Fluffy Blueberry Pancakes
Ingredients
Fluffy Pancakes:
- 1 1/2 cups flour
- 1/2 cup cornmeal
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 tbsp fresh thyme leaves
- 2 eggs
- 1 1/4 cups milk
- 1/2 cup whole milk ricotta cheese
- 2 tbsp melted butter
- 1 tbsp honey
- 1 tsp lemon zest
- 1 cup fresh blueberries
Blueberry Sauce:
- 2 cups fresh blueberries
- 1 cup blueberry jam
- 1 lemon zested and juiced
Instructions
- For the blueberry sauce, add the fresh blueberries, jam, lemon zest, and lemon juice to a saucepan. Melt over low heat until the berries pop and the jam melts. Keep warm until the pancakes are ready.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, and thyme.
- In another bowl, whisk together eggs, milk, ricotta cheese, butter, honey, and lemon zest.
- Pour the wet ingredients into the dry ingredients.
- Stir until just combined. You can stir the blueberries in at this point, but I like to add them when the pancakes are cooking.
- Heat a griddle over medium heat, spray with cooking spray or melt butter. Spoon a ladle of batter onto it and cook for 2 to 3 minutes on one side. Flip over when bubbles form on the edges. Serve with blueberry sauce and extra thyme leaves if you would like.
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Barbara
Sunday 5th of April 2020
These "waffles" are unbelievably delicious--my go-to for waffles every time I make waffles!!! And I have not even bothered making the blueberry sauce yet! I usually skip the thyme, double the lemon zest (and add some lemon juice to the wet ingredients), usually use sour cream instead of ricotta (since that is more likely to be in my fridge), and add 1 tsp+ of vanilla to the final batter. mmmmmmmmmmmmmmmm!!!!!
Bree Hester
Tuesday 7th of April 2020
Good to know that this works for waffles too. Glad that you like them so much.