Karen's Gluten-Free Wild Blueberry Lemon Ricotta Pancakes - Maine Crisp Company
Wild Blueberry Lemon Ricotta Pancakes on a white plate with whipped cream and a fruit patterned table cloth.

Karen's Gluten-Free Wild Blueberry Lemon Ricotta Pancakes

January 28, 2021

This recipe is adapted from the family's well-loved Laurel's Kitchen Cookbook and makes roughly 15 small pancakes. Karen added a wild blueberry sauce and whipped cream to this recipe, tweak it to your liking!


½ cup buckwheat flour

½ cup oat flour

1 tsp baking powder

¼ tsp salt

1 ½ tsp brown sugar

1 ½ tsp avocado oil

1 egg, beaten

1 cups ricotta

Zest of 1 lemon

Juice of 1 lemon

2 tsps ghee or butter


Wild Blueberry Sauce

1 ½ cup fresh or frozen wild blueberries

1 tsp sugar

¼ cup water

½ tsp cornstarch



Grind up the oats with a food processor until you have a fine flour and some remaining pieces for texture.


Mix all dry ingredients together and set aside.


In a medium sized bowl, whisk together the egg, avocado oil, ricotta, lemon juice, and zest.


Add the wet ingredients into the dry ingredients, adding small amounts of milk until the batter is a consistency that will spread on the griddle. Set aside.


For the wild blueberry sauce, combine all ingredients in a small saucepan and place over medium-low heat until the sauce thickens. Gentle stirring will keep your wild blueberries mostly whole.


Heat your stovetop griddle to medium and melt 1 tsp ghee. Pre-heat oven to 250F degrees.


Using a ladle or clean measuring cup, scoop batter onto hot griddle until they've spread to 3-4" discs. Flip when the surface is covered in bubbles.


Place finished pancakes on a tray and hold warm in the oven as you finish each batch.


When finished, serve pancakes with warmed maple syrup, wild blueberry sauce, whipped cream...whatever you fancy. Enjoy!

Leave a comment

Comments will be approved before showing up.


A gluten-free parfait with Cinnamon Maple Crisps, fresh berries, and dairy-free yogurt on a white sheet.
Verry Berry Parfait

July 11, 2022

Read More
A gluten-free cheese board made up of a round charcoal slate, wild blueberry walnut crisps, brie, almonds, grapes, vine tomatoes and hummus.
How to Build a Gluten-Free Cheese Board

May 23, 2022

Read More
Blood Orange, Two Ways
Blood Orange, Two Ways

April 19, 2022

Winter citrus + warmly spiced cinnamon crisps! No better way to breakfast.
Read More

First-Time Customer?