Go Back
+ servings
A stack of pancakes with blueberry sauce dripping down the sides.
Print Recipe
5 from 1 vote

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 14 pancakes
Calories: 181kcal

Ingredients

Lemon Ricotta Pancakes:

  • 1 ½ cups all purpose flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup ricotta cheese full fat or part-skim
  • 3 eggs
  • 1 cup milk (I use 2%)
  • ½ teaspoon pure vanilla extract
  • 1 lemon zested and juiced
  • 4 tablespoons butter sliced into small pats

Blueberry Sauce:

  • ½ cup sugar
  • 1 tablespoon cornstarch
  • cup water
  • 2 cups fresh blueberries rinsed and drained

Instructions

For the Lemon Ricotta Pancakes

  • In a small mixing bowl combine flour, sugar, baking powder, baking soda and salt. In a separate large mixing bowl combine the ricotta cheese, eggs, milk, vanilla, lemon juice and zest. Whisk the flour mixture into the wet ingredients until just combined. Avoid overmixing to ensure a light and fluffy pancake batter.
  • Heat an electric griddle to 350 degrees F or alternately, place a large skillet over MEDIUM heat. Spray your cooking surface with non-stick cooking spray. If you'd like to keep the cooked pancakes warm while cooking additional batches, place a baking sheet in the oven and preheat it to 200 degrees F.
  • For each pancake, measure out ⅓ cup of batter, pour on to the hot cooking surface and cook on both sides until light golden brown. Top each pancake with a small pat of butter. Transfer batches of cooked pancakes to the baking sheet in the oven to keep warm until ready to serve. Repeat with remaining batter.

For the Blueberry Sauce

  • Combine sugar and cornstarch in a medium saucepan. Gradually stir in the water and place the pan over MEDIUM heat. 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. 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.
  • Serve the pancakes with the sauce spooned over the top.

Notes

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 1/2-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 Blueberry Sauce is an absolutely delicious topping for pancakes or waffles 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.

Nutrition

Serving: 1pancake | Calories: 181kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 198mg | Potassium: 94mg | Fiber: 1g | Sugar: 14g | Vitamin A: 258IU | Vitamin C: 6mg | Calcium: 118mg | Iron: 1mg