Go Back
Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Indulge in the ultimate breakfast delight with Lemon Ricotta Pancakes. They are light, fluffy, and bursting with zesty flavor, crowned with rich blueberry sauce. Perfect for a special brunch or a cozy weekend morning, these pancakes will satisfy your cravings and leave you wanting more!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 5 servings
Calories 220 kcal

Equipment

  • Skillet
  • Frying Pan
  • Whisk
  • Large Pot
  • Saucepan
  • Grater
  • Wooden Spoon
  • Mixing Bowl

Ingredients
  

  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons cornstarch
  • 2 cups fresh or frozen blueberries
  • 2-3 tablespoons granulated sugar
  • 2 tablespoons water
  • 1 1/4 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup ricotta cheese
  • 1 large egg
  • 2 large egg whites
  • 1/2 cup fresh lemon juice
  • 2 teaspoons grated lemon zest
  • 1 tablespoon oil (canola, vegetable, or avocado)

Instructions
 

  • First, make the blueberry sauce. In a small bowl, combine lemon juice and cornstarch and set aside. This mixture will help thicken your sauce while adding a tangy flavor.
  • In a medium saucepan, combine blueberries, granulated sugar, and water. Bring to a boil over high heat, and revel in those gorgeous blueberry aromas filling your kitchen!
  • Once the mixture is boiling, reduce to a simmer. Stir in the lemon juice and cornstarch mixture. You’ll notice the sauce thickening slightly; keep stirring until it reaches your desired consistency.
  • Now, cover the sauce to keep it warm and set it aside. It’ll be the perfect topping when your pancakes are done!
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined. This is the dry base for our pancake batter.
  • In a separate medium bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and oil. This mixture should be creamy and smooth.
  • Gently fold the ricotta mixture into the dry ingredients until just combined. Be careful not to over mix; you want to keep that light texture!
  • Heat a griddle or a nonstick skillet over medium heat. Lightly spray with cooking spray to prevent sticking.
  • Drop about ⅓ cup of batter onto the hot griddle. Watch it sizzle! Cook until browned on the underside and beginning to set, about 2 minutes.
  • Flip the pancakes and cook the other side for about two minutes longer, or until golden brown. Continue making pancakes until all the batter is used up.
  • Serve your pancakes warm with the blueberry sauce drizzled on top. Enjoy every mouthful of your delicious creation!

Notes

Store leftover pancakes in an airtight container in the refrigerator for up to three days. They reheat beautifully in the microwave or on a skillet.
Keyword Blueberry Sauce, Breakfast Recipes, Lemon Pancakes, Ricotta Pancakes