For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. If you don't have fresh lemons, bottled lemon juice can be used, but fresh is always preferred for the best flavor. Feel free to substitute maple syrup or another favorite topping if you prefer.
Lemon Ricotta Pancakes with Blueberry Sauce
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING4 People
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VIEWS380
Indulge in the ethereal delight of Lemon Ricotta Pancakes, where the creamy richness of ricotta meets the zesty brightness of lemon. Crowned with a luscious, homemade blueberry sauce, these pancakes offer a symphony of flavors that dance on your palate, creating a breakfast experience that's both light and utterly satisfying.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate58 g
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Cholesterol85 mg
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Fiber3 g
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Protein8 g
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Saturated Fat1 g
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Sodium560 mg
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Sugar28 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a small bowl, whisk together 2 tablespoons of lemon juice and 1 tablespoon of cornstarch until the cornstarch is fully dissolved. Set aside. (2 minutes)
02 Step
Recipe View In a medium saucepan, combine 2 cups of frozen blueberries and 3 tablespoons of white sugar. Cook over medium-high heat, bringing the mixture to a boil. Reduce the heat to low and simmer for 5 minutes. Pour in the cornstarch mixture, stirring continuously until the sauce thickens slightly. Remove from heat, cover, and set aside. (10 minutes)
03 Step
Recipe View In a large bowl, whisk together 1 cup of ricotta cheese, 0.66666668653488 cup of milk, 2 eggs, 3 tablespoons of white sugar, the juice and zest of 1 lemon, 0.5 teaspoon of ground nutmeg, and 0.25 teaspoon of salt until well blended. Add 1 cup of all-purpose flour and 1 tablespoon of baking powder; whisk until just combined, being careful not to overmix. (5 minutes)
04 Step
Recipe View Heat a lightly oiled griddle or large skillet over medium-high heat. Drop batter in 1/4 cup portions onto the hot griddle. Cook until bubbles form on the surface and the edges appear dry. Flip and cook until golden brown on the other side. Repeat with the remaining batter. (15 minutes)
05 Step
Recipe View Serve the pancakes immediately, generously topping them with the homemade blueberry sauce. (2 minutes)
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RECIPE REVIEWS
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Please Rate
Llewellyn Ortiz
Apr 25, 2025I added a pinch of cinnamon to the blueberry sauce, and it was delicious!
Dayana Bosco
Jan 15, 2025Easy to follow recipe and the pancakes turned out perfectly. Thanks for sharing!
Ozella Bahringer
Dec 14, 2024I made these for brunch, and they were a huge hit! Everyone loved the light, lemony flavor.
Garrison Willms
Sep 19, 2024I tried using frozen blueberries and it was just as good!
Brain Raynor
Sep 5, 2024The ricotta makes these pancakes so fluffy and moist. Definitely a new favorite recipe!
Mario Hoppe
Jul 11, 2024My kids loved these! A great way to sneak in some fruit and protein.
Kaitlin Turcotte
Sep 15, 2023I substituted gluten-free flour, and they still turned out great!
Duane Crooks
Jul 6, 2023These pancakes are amazing! The blueberry sauce is the perfect sweet and tart complement.
Dolores Oconnell
Mar 29, 2023The best pancakes I've ever made! So light and airy.
Lambert Turner
Mar 3, 2023The lemon zest really makes these pancakes special. So bright and flavorful!