Imagine stacking pillowy, tender lemon‑ricotta pancakes into a multilayered cake, each tier dotted with bursts of juicy blueberries, then drizzling the whole stack with a silky lemon‑maple glaze. That’s the magic of Blueberry Lemon Ricotta Pancake Cake—an over‑the‑top brunch centerpiece that feels celebratory yet is surprisingly simple to assemble. I first encountered the idea at a friends’ breakfast potluck, where someone had whimsically built a tower of ricotta‑enriched pancakes. When I added fresh lemon zest, fold‑in blueberries, and finished with a luscious lemon‑maple syrup, it became my signature brunch showstopper.
- Why You’ll Love This Pancake Cake
- Ingredient Spotlight
- Ingredients
- Nutrition Facts (per slice)
- Equipment Needed
- Step‑by‑Step Instructions
- 1. Prepare the Pancake Batter (10 minutes)
- 2. Cook Pancakes (10–12 minutes)
- 3. Make the Mascarpone Filling (5 minutes)
- 4. Stack & Fill (5 minutes)
- 5. Prepare Lemon‑Maple Glaze (3 minutes)
- 6. Glaze & Garnish (2 minutes)
- 7. Serve Immediately
- Expert Tips for Flawless Pancake Cake
- Flavor Variations & Add‑Ins
- Make‑Ahead & Storage
- Frequently Asked Questions
- Conclusion
This recipe layers six to eight pancakes—each flavored with bright lemon and creamy ricotta—into a cake that slices beautifully. Between each pancake, a smear of whipped mascarpone adds richness, while fresh blueberries provide tender contrast. Finished with a glossy lemon‑maple glaze and a sprinkling of lemon zest and extra berries, this Pancake Cake brings both visual drama and unforgettable flavor to your table. Whether you’re celebrating a birthday brunch, Mother’s Day, or simply craving something extraordinary for morning coffee, this Blueberry Lemon Ricotta Pancake Cake will delight every guest.
Why You’ll Love This Pancake Cake
- Pancake Meets Cake: Combines the casual comfort of pancakes with the celebratory form of a layer cake.
- Citrus Brightness: Lemon zest and juice wake up the mild ricotta batter, balancing sweetness.
- Creamy Texture: Ricotta and mascarpone create an ultra‑moist crumb and silky between‑layer filling.
- Bursting Berries: Fresh blueberries fold into batter and garnish between layers for juicy pops.
- Make‑Ahead Friendly: Pancakes and glaze can be prepared hours ahead; assemble just before serving.
- Customizable: Swap berries, use different fillings, or top with nuts for variation.
Ingredient Spotlight
| Ingredient | Role & Pro Tip |
|---|---|
| Ricotta cheese | Adds moisture and light tang—use whole‑milk ricotta for best creaminess; drain excess whey. |
| Lemon zest & juice | Provides bright citrus flavor without watering batter—always zest before juicing. |
| Fresh blueberries | Folded gently into batter—hold back some to decorate between layers. |
| Mascarpone cheese | Rich, lightly sweetened filling—temper at room temp for easy spreading. |
| All‑purpose flour | Forms the cake base—measure by weight (1 cup = 120 g) for accuracy. |
| Baking powder | Leavening agent—ensure freshness for best rise and fluffiness. |
| Maple syrup | Sweet glaze component—use pure Grade A for depth; balances lemon’s acidity. |
| Butter | Melted in batter and in glaze—unsalted butter allows you to control salt. |
| Eggs | Bind and leaven batter—room‑temperature for optimal incorporation. |
| Vanilla extract | Rounds out flavor—choose pure extract for best aroma. |
| Powdered sugar | Thickens glaze—sift to remove lumps for smooth drizzle. |
Ingredients
| Ingredient | Quantity |
|---|---|
| For the Pancakes: | |
| Whole‑milk ricotta cheese | 1 cup (245 g), drained |
| All‑purpose flour | 1 cup (120 g) |
| Baking powder | 2 teaspoons |
| Salt | ½ teaspoon |
| Granulated sugar | 2 tablespoons |
| Lemon zest | 1 tablespoon |
| Eggs, large | 2 |
| Milk (or buttermilk) | ½ cup (120 ml) |
| Melted unsalted butter | 2 tablespoons (30 g), plus more for cooking |
| Fresh blueberries | 1 cup (150 g), rinsed and patted dry |
| For the Filling & Assembly: | |
| Mascarpone cheese | 1 cup (225 g), room temperature |
| Powdered sugar | 2 tablespoons |
| Lemon juice | 1 tablespoon |
| For the Lemon‑Maple Glaze: | |
| Powdered sugar | 1 cup (120 g), sifted |
| Pure maple syrup | ¼ cup (60 ml) |
| Fresh lemon juice | 2 tablespoons |
| Melted unsalted butter | 2 tablespoons |
| For Garnish: | |
| Fresh blueberries | ½ cup (for topping) |
| Lemon zest | 1 teaspoon |
| Fresh mint sprigs (optional) | Few sprigs |
Nutrition Facts (per slice)
(Makes 8 slices)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Total Fat | 14 g |
| – Saturated Fat | 8 g |
| Sodium | 300 mg |
| Carbohydrates | 33 g |
| – Dietary Fiber | 1.5 g |
| – Sugars | 18 g |
| Protein | 6 g |
| Vitamin C | 10% DV |
| Calcium | 10% DV |
| Iron | 6% DV |
Equipment Needed
- Large nonstick skillet or griddle
- Measuring cups & spoons (or kitchen scale)
- Mixing bowls (one large, one medium)
- Whisk & rubber spatula
- Electric mixer (for filling & glaze, optional)
- Cake turntable or serving plate for assembly
- Spatula for spreading filling and flipping pancakes
Step‑by‑Step Instructions
1. Prepare the Pancake Batter (10 minutes)
- Combine dry: In a bowl, whisk 1 cup flour, 2 tsp baking powder, ½ tsp salt, and 2 Tbsp sugar. Stir in 1 Tbsp lemon zest.
- Whisk wet: In another bowl, beat 2 eggs lightly. Add 1 cup ricotta, ½ cup milk, and 2 Tbsp melted butter; whisk until smooth.
- Combine: Fold wet into dry ingredients until just combined; batter will be thick. Gently fold in 1 cup blueberries.
2. Cook Pancakes (10–12 minutes)
- Heat skillet: Over medium, brush with butter.
- Scoop batter: Pour ~¼ cup batter per pancake; spread slightly.
- Cook: 2–3 minutes until edges set and bubbles form. Flip and cook 1–2 minutes more until golden. Transfer to a plate; keep warm under foil. Repeat, brushing skillet as needed, until you have 8 pancakes.
3. Make the Mascarpone Filling (5 minutes)
- Whip: In a bowl, beat 1 cup mascarpone, 2 Tbsp powdered sugar, and 1 Tbsp lemon juice until creamy and spreadable. Chill briefly if too soft.
4. Stack & Fill (5 minutes)
- Layer pancakes: Place first pancake on turntable or plate. Spread ~2 Tbsp mascarpone mixture evenly, sprinkle a few blueberries.
- Repeat: Continue layering pancakes, filling, and berries until stack is complete.
5. Prepare Lemon‑Maple Glaze (3 minutes)
- Whisk: In a bowl, combine 1 cup powdered sugar, ¼ cup maple syrup, 2 Tbsp lemon juice, and 2 Tbsp melted butter until smooth.
6. Glaze & Garnish (2 minutes)
- Drizzle glaze: Pour over top of pancake cake, letting it drip down sides.
- Garnish: Scatter remaining ½ cup blueberries, 1 tsp lemon zest, and mint sprigs.
7. Serve Immediately
- Slice: Use a sharp knife, wiping blade between cuts for clean slices.
- Enjoy: Serve at breakfast or brunch alongside coffee or tea.
Expert Tips for Flawless Pancake Cake
- Uniform Size: Use a ¼ cup measure for consistent pancakes.
- Batter Rest: Let batter rest 5 minutes to hydrate flour for tender cakes.
- Heat Control: Maintain medium heat—too hot and pancakes burn; too cool and they’re pale.
- Even Filling: Warm mascarpone slightly if too stiff to spread without tearing pancakes.
- Holding: Keep finished cake in a warm oven (200 °F) for up to 15 minutes before serving.
Flavor Variations & Add‑Ins
- Mixed Berry Medley: Use raspberries, blackberries, and blueberries in the batter and topping.
- Nutty Crunch: Add 2 Tbsp chopped toasted almonds or pecans between layers.
- Cream Cheese Frosting: Swap mascarpone filling for whipped cream cheese sweetened with honey.
- Vanilla‑Berry Syrup: Drizzle homemade berry compote instead of maple glaze.
- Citrus Swap: Replace lemon with orange zest and juice for a sweet‑orange version.
Make‑Ahead & Storage
- Pancakes: Stack between parchment and freeze for up to 1 month; thaw before assembling.
- Filling & Glaze: Prepare up to 24 hours ahead; store covered in fridge.
- Assembled Cake: Best assembled just before serving; refrigerate up to 2 hours if needed, then bring to room temperature for 10 minutes.
Frequently Asked Questions
Q1: Can I use Greek yogurt instead of ricotta?
A1: Yes—substitute 1 cup Greek yogurt for ricotta for tangy flavor; texture will be slightly less creamy.
Q2: Why are my pancakes dense?
A2: Overmixing batter or using too much flour causes density. Fold gently and measure flour by weight.
Q3: How do I keep pancakes from sticking?
A3: Ensure skillet is fully heated and lightly buttered before each batch.
Q4: Can I halve the recipe?
A4: Yes—use a smaller pan and reduce ingredients proportionally; stack 4–5 pancakes.
Q5: How do I transport this cake?
A5: Chill briefly to set glaze, then carefully wrap or place in a cake carrier for short trips.
Conclusion
This Blueberry Lemon Ricotta Pancake Cake transforms humble breakfast staples into an unforgettable brunch centerpiece—layers of citrus‑kissed ricotta pancakes, creamy mascarpone, and juicy berries crowned with a lemon‑maple glaze. Ready to wow your guests or treat yourself to something special? Visit BlessedDish.com for more inventive breakfast and dessert recipes. If you try this pancake cake, please leave a ★★★★★ review, share your creation on Instagram with #BlessedDish, and subscribe for weekly culinary inspiration delivered straight to your inbox. Enjoy every tender, tangy, berry‑filled bite!
