Lemon Ricotta Pancakes with Blueberry Sauce

With their fluffy, luxurious texture and fresh, bright flavor, these Lemon Ricotta Pancakes with Blueberry Sauce will up your breakfast game!

Why This Recipe Works

• No more difficult to prepare than a basic pancake recipe.
• A fabulous way to use up any ricotta cheese you might happen to have on hand.
• They freeze well.
• Light, lemony, and so pretty on the plate!

I sat in on a writing seminar for food bloggers years ago and I’ll never forget one piece of advice given by the very well educated and I’m sure, very qualified woman teaching the session. “For the love of God, whatever you do, don’t mention the weather”.

On that note…

We’ve gone from what has felt like non-stop rain (to this California girl) to bright blue skies and glorious sunny days around these parts. As a result, my cooking brain is beginning to shift from warm, comforting winter cuisine to fresher, lighter fare. Spring is here, friends, and these pancakes are a delicious way to celebrate.

There’s plenty of comfort here, but these are not your basic dense, heavy pancakes. The ricotta lends a luxuriously light texture and the fresh lemon flavor practically demands that you pour a big scoop of fresh Blueberry Sauce right over the top.

Along with my Mom’s Buttermilk Pancakes, these Lemon Ricotta Pancakes are some of the best I’ve made.

Ingredient Notes

For the Lemon Ricotta Pancakes

• Flour – I use unbleached all purpose flour.
• Milk – I always have 2% milk in my fridge so that’s why I will use most often when making pancakes from scratch.
• Sugar – A little granulated sugar adds a slight, but not overwhelming sweetness.
• Ricotta cheese – Either full fat or part-skim will work just fine.
• Lemon – You’ll need 1 regular or Meyer lemon, zested and juiced.
• Vanilla – Always use pure vanilla extract and avoid the imitation stuff.
• Baking powder and baking soda – These are leaveners that create the bubbles in the batter which in turn will result in fluffy pancakes. Baking soda also helps the pancakes achieve that warm golden brown color as they cook.
• Eggs – They add structure and richness to the batter.
• Butter – For topping the pancakes, if desired.

For the Blueberry Sauce

• Blueberries – You’ll need 2 cups fresh blueberries. Although I haven’t tested this recipe with frozen berries, I do think they would work but I highly recommend you go with fresh for the best result.
• Sugar – To balance and and sweeten the blueberries.
• Water – You’ll need ⅓ cup water.
• Cornstarch – To thicken the sauce to a nice pourable consistency.

How to Make Lemon Ricotta Pancakes

1. Combine the flour, sugar, baking powder, baking soda and salt.
2. In a separate bowl combine the ricotta cheese, eggs, milk, vanilla, lemon juice and zest.
3. Add the dry mixture to the wet mixture.
4. Whisk just until just combined. Avoid overmixing to ensure a light and fluffy pancake batter.

5. Heat an electric griddle to 350 degrees F or alternately, place a large skillet over heat. Coat your cooking surface with nonstick cooking spray. For each pancake, measure out ⅓ cup of batter and pour it on the hot cooking surface.
6. Cook on both sides until light golden brown and top each pancake with a small pat of butter, if desired.
7. Repeat with the remaining batter. To keep pancakes warm while the remainder cook, place them on a baking sheet in a preheated 200 degree F oven.

For the Blueberry Sauce

1. Combine the sugar and cornstarch in a medium saucepan. Gradually stir in the water and place the pan over medium heat.
2. Add the blueberries and cook, stirring, until mixture comes to a low boil. Continue to cook and stir for an additional 3 or 4 minutes, until thickened.
3. Remove from the heat and serve right away or cool to room temperature and transfer to an airtight container and refrigerate until ready to serve.

Serving Suggestions

This Blueberry Sauce is an absolutely delicious topping for these pancakes, Homemade Waffles, or Brioche French Toast, but it doesn’t stop there!

• Swirl it into Greek yogurt for a delicious breakfast or afternoon snack.
• Warm it up and add it to your morning oatmeal.
• Spoon some (warm or cold) over a big scoop of vanilla ice cream or a slice of pound cake.

Storage and Make Ahead Instructions

Lemon Ricotta Pancakes

Refrigerator – Store any leftover pancakes in an airtight container or zippered plastic storage bag for up to 4 days.

Freezer – Lay the pancakes out in one layer on a baking sheet and place in the freezer for at least an hour, or until frozen solid. Transfer the frozen pancakes to a freezer safe plastic storage bag. Label the bag and freeze for up to 3 months. Reheat frozen pancakes in the microwave for about 20 to 30 seconds, per pancake, or until warmed through.

Blueberry Sauce

Refrigerator – Transfer the cooled Blueberry Sauce to a mason jar or other airtight container and refrigerate for up to a week.

Freezer – Ladle the sauce into a clean mason jar, being sure to leave ½-inch of headspace at the top of the jar. Allow to cool completely at room temperature. Secure the lid and freeze for up to 1 year.

This post was originally published on February 25, 2016. It has been updated with new text and images.

Lemon Ricotta Pancakes adapted from Bobby Flay/Food Network