Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Blueberry and lemon baked French toast
A soft-centred breakfast bake with blueberries and a golden bread top.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the centre sets in 25 to 30 minutes with 120 ml of milk, reduced from the library's 180 ml
- Photograph the finished bake
- Time
- About 45 min
- estimated
- Serves
- 2
- see below
- Energy
- 410 kcal
- per serving
- Protein
- 19 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, gluten, milk. Check the labels on packaged ingredients:
- white bread. Bread often contains soya and can contain milk, egg or sesame; check the label.
Cooking steps
Brush a small baking dish, about 18 by 13 cm, with the oil.
Whisk the eggs, milk, ricotta and lemon zest in a large bowl until smooth.
Fold in the bread and blueberries, tip into the dish and press down lightly. Leave for 10 minutes so the bread soaks up the custard, and heat the oven to 180°C / 350°F (160°C fan) meanwhile.
Bake for 25 to 30 minutes, until the top is golden and the centre is set, with no liquid custard when you press it.
Cooked when: 71°C / 160°F in the centre. A food thermometer is the reliable way to tell.
Leave for 5 minutes, then divide between two plates.
The useful detail
Slightly stale bread absorbs the custard without collapsing. Very fresh bread soaks it up too quickly and turns heavy in the middle.
Make it work for you
One serving is Half the bake, from a dish about 18 by 13 cm. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Wholemeal bread instead of white
Denser and nuttier, with more fibre.
Per serving: about 10 kcal less, about 2 g more protein, about the same fat.
Part-skim ricotta
A slightly less rich custard.
Per serving: about 5 kcal less, about 2 g more protein, about 1 g less fat.
Frozen blueberries
Use them straight from frozen; the bake may need a few minutes longer. Nutrition is not recalculated for this swap.
Gluten-free bread
Works, but it has not been tried with this recipe and it changes the nutrition. Not recalculated.
Allergens: Removes gluten if the bread is certified gluten-free.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
The sweetness comes from the blueberries rather than added sugar, and the bread is counted in full, which makes this one of the more substantial breakfasts in the collection.
| Energy | 410 kcal |
|---|---|
| Protein | 19 g |
| Fat | 16 g |
| of which saturates | 6 g |
| Carbohydrate | 48 g |
| of which sugars | 14 g |
| Fibre | 3 g |
| Sodium | 460 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| rapeseed or other neutral oil | 4.5 g | FDC 172336Oil, canola | 41 kcal | 0.0 g |
| eggs | 110 g | FDC 171287Egg, whole, raw, fresh | 160 kcal | 14.1 g |
| milk | 125 g | FDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D | 62 kcal | 4.1 g |
| ricotta | 100 g | FDC 170851Cheese, ricotta, whole milk | 150 kcal | 7.5 g |
| lemons | zest of ½ | Not calculatedThe zest of half a lemon weighs a few grams and adds flavour rather than measurable energy. | · | · |
| white bread | 120 g | FDC 174924Bread, white, commercially prepared (includes soft bread crumbs) | 319 kcal | 10.6 g |
| blueberries | 150 g | FDC 171711Blueberries, raw | 86 kcal | 1.1 g |
| Whole recipe | Divided by 2 | 817 kcal | 37.4 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 3 kcal to the whole recipe. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of baking. Eat within 3 to 4 days.
- In the freezer
- Freeze in wrapped portions. Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout in the centre.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
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About 35 min · 300 kcal · 22 g protein per serving
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