Gordon Ramsay’s Blueberry Pancakes Were the Soft Start My Heart Needed

The First Time I Made These, I Didn’t Need Perfect—Just Soft

I didn’t want a showstopper. I wanted quiet. Something warm that didn’t demand precision or performance. That morning, the kitchen wasn’t buzzing. It was still. The kind of still you only feel when your heart’s tired and your brain won’t shut up.

I saw blueberries. Ricotta. A lemon that felt like it’d been waiting for this exact moment. I didn’t follow Gordon’s steps exactly—I followed the feeling. Stirred slowly. Poured gently. Ate the first one over the sink, eyes closed.

These aren’t just pancakes. These are soft armor.

Why These Work (And Why Most Pancakes Don’t)

Let’s get this straight—most “blueberry pancakes” are just sugar disks with sad, sunken berries. Too sweet. Too dense. No contrast. No lift.

Ramsay’s version is different:

• Ricotta gives you custard-soft centers with none of the wet-cake sog.
• Lemon juice adds brightness that makes every bite taste intentional, not heavy.
• Self-raising flour and baking powder team up for gentle puff—not an airless balloon.
• Blueberries burst right at the moment you need them, like emotional landmines in the best way.

You’re not just making breakfast. You’re building a mood.

Ingredients That Actually Matter

• 2 eggs – Structure and richness. Don’t skip.
• 255g ricotta – Makes the inside creamy and luscious. Full-fat only. Don’t bother with watery substitutes.
• 120ml fresh lemon juice – Brightens the batter, balances the ricotta. Bottled won’t hit the same.
• 2 tsp vanilla extract – Rounds the flavor. Calms the citrus.
• 120ml milk – Just enough to loosen the batter. Whole milk preferred.
• 150g self-raising flour – You want that easy lift. Don’t use plain flour unless you’re ready to adjust.
• 30g sugar or natural sweetener – Either works. These aren’t meant to be dessert-sweet.
• 2 tsp baking powder – Even with self-raising flour, this gives insurance lift.
• Pinch of salt – Because without it, it’s flat.
• 185g blueberries – Fresh or frozen. Don’t thaw frozen ones. Let them do their thing in the pan.

How To Make Gordon Ramsay’s Blueberry Ricotta Pancakes

• Start with a medium bowl. Whisk together the ricotta, eggs, lemon juice, vanilla, and milk. No need to separate yolks. This isn’t a soufflé. You’re building comfort.
• Sift (or lazily toss) the flour, sweetener, baking powder, and salt into the wet mix. Stir until combined. Do not overmix. If it looks like a dreamy cloud and smells like lemon cake batter, you nailed it.
• Fold in the blueberries gently. No smashing. This isn’t jam—yet.
• Heat a non-stick skillet on medium-low. Add butter. Don’t let it brown yet. You want mellow heat, not sear.
• Scoop the batter in ¼-cup portions. Let it spread slightly. When you see bubbles forming on the surface and the edges look set but soft, flip with confidence. About 2–3 minutes per side.
• Stack. Breathe. Serve with more berries and real maple syrup. Bonus points for powdered sugar or a dollop of whipped ricotta on top.

What Gordon Ramsay Says About These Pancakes

“Ricotta gives the pancakes that beautiful creaminess without making them too rich.”

He’s right. Ricotta is the textural secret. Not heavy, not dry. Just plush.

“Lemon zest or juice brings balance. You want acidity to lift the batter.”

The lemon isn’t a garnish here. It’s structural. Without it, they taste sleepy.

“Don’t press down on pancakes. You’re squeezing the air out.”

He says this like you should know better. He’s right again. Let them rise. Don’t flatten the joy.

What I Got Wrong (And Fixed)

• First pancake? Burned. My pan was too hot. Ricotta slows cooking. You need patience heat—not aggressive sear.
• Too much stirring. Overmixed once. Got rubbery pancakes. Now I stop when it’s barely together.
• Used low-fat ricotta once. Big mistake. Watery, weird texture. Full-fat only.
• Forgot lemon once. Felt like a sad diner pancake. Never again.

Variations That Actually Hold Up

• No ricotta? Use mascarpone or thick Greek yogurt, but expect a different vibe.
• No fresh berries? Frozen work beautifully. Just toss them in frozen—no thaw.
• Gluten-free? Use a good 1:1 GF flour with baking powder. Pancakes will still puff if your mix has xanthan gum.
• Add-ins: Lemon zest, a pinch of cinnamon, or swap vanilla for almond extract.

What not to do: Don’t use buttermilk and lemon. It curdles the batter into soup.

Pro Tips That Change the Game

• Let the batter sit for 5–10 minutes before cooking. Hydrates the flour and fluffs better.
• Cook low and slow. Ricotta = slow cook. Rushing gives you raw centers and burned outsides.
• Use a wide spatula for flipping. These are tender babies.
• Wipe the pan between batches to avoid blueberry scorch marks.
• Serve on warm plates. Cold pancakes are a sin against softness.

Storage + Leftover Moves

Fridge: Store cooked pancakes in an airtight container for 2–3 days.

Reheat: Best in a dry skillet over low heat or 30 seconds in the microwave with a damp paper towel.

Freeze: Stack with parchment between each. Reheat in toaster or oven at 175°C (350°F) for 5–8 minutes.

Leftover glow-up: Slather with almond butter. Or layer like cake with yogurt and honey. Midnight snack material.

FREQUENTLY ASKED QUESTIONS

Q: Can I skip the ricotta?
Sure, but they won’t feel like a hug. You’ll just get pancakes.

Q: What if I only have frozen blueberries?
Throw them in frozen. No need to thaw. The purple swirls are edible art.

Q: Why’s my batter too thick?
Ricotta brands vary. Add a splash of milk to loosen it. Go slow.

Q: Can I make these ahead?
Yes. Mix wet and dry separately the night before. Combine in the morning. Don’t store fully mixed batter overnight—baking powder loses power.

Q: Why did my pancakes not rise?
Check your flour and baking powder. Old ingredients = flat stack.

Try More Recipes:

• Gordon Ramsay’s Buttermilk Pancakes Were the Pause My Morning Needed
• Gordon Ramsay Scotch Pancakes Recipe
• Gordon Ramsay American Pancakes Recipe
• Gordon Ramsay Coconut Pancakes Recipe