Lemon Ricotta Pancakes with Blueberry Sauce


Lately, I’ve been hearing the same message repeated over and over from out in the blogosphere, “I’m On A Diet”.

It seems as if everyone is participating in either South Beach, Weight Watchers, Atkins or Jenny Craig, to name a few. 

Fat grams are being counted, calories are being watched and carbohydrate consumption is something of the distant past.

I have heard the tales of woe; your fat pants no longer fit.  I’m sorry, I really am.

So internet, this one’s for you, Lemon Ricotta Pancakes.  This over-the-top decadence is a lighter (low in fat) version of traditional hotcakes you are used to consuming.  Every bite is reminiscent in texture and flavor to a light and airy cheesecake.  What could be better than that?

The assertive flavor of these pancakes come from the double shot of citrus, using both fresh lemon juice and lemon zest.  When topped off with the Blueberry Sauce every bite is a fulfilling treat.

Has there ever been a more perfect Mother’s Day brunch item?  When Mom hears (because she won’t know by tasting) this is a low in fat version of a favorite, it will knock her socks off.

So, get your skinny pants out, they will fit now, and let’s whip these up.  You won’t be sorry you did.

Let’s make the Blueberry Sauce first so it’s ready for the pancakes.  Here’s what you need:  Fresh lemon juice, cornstarch, blueberries (frozen or fresh), sugar, salt and water.

In a small bowl, add 2 teaspoons cornstarch and 1-1/2 Tablespoons fresh lemon juice.  Mix until fully incorporated and set aside.

In a medium saucepan add 1/3 cup sugar, 2 Tablespoons water, 1/4 teaspoons salt and 2-1/4 cups of frozen or fresh blueberries

Bring to a boil over high heat.  Once boiling, reduce to a simmer and stir in the lemon-juice cornstarch mixture .  Continue to simmer and stir until thickened, about 2 minutes.


Here’s what it will look like.  Taste it, you will be pleasantly surprised.

Cover and set aside until the pancakes are ready.  

Let’s get working on the pancakes, we’re almost done.  You will need:  All-purpose flour, sugar, baking powder, baking soda, salt, part-skim ricotta cheese, egg and egg whites, fresh lemon juice, lemon zest and canola oil.


In a large bowl mix together, 1-1/4 cups of all-purpose flour, 3 Tablespoons of sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt.

In a medium bowl, whisk together 1 cup part-skim ricotta (this replaces milk in the batter, imparting cheesecake-like flavor, making the pancakes light and fluffy), 1 large egg, 2 egg whites (this also contributes to the light and fluffy texture without adding fat), 1/2 cup fresh lemon juice (3-6 lemons depending on how juicy they are), 2 teaspoons grated lemon zest and 1 Tablespoon Canola Oil (replaces butter to reduce saturated fat).


Fold the dry mixture into the wet to make a thick batter.


Brush a nonstick griddle or skillet with canola oil (not too much) and heat over medium-low heat.

Using a 1/4 cup measure drop the batter onto the griddle or skillet, spreading it slightly.  Cook until brown on the underside and set, about 2 minutes.

Flip and cook until browned on the second side, about 2 minutes more.

Transfer to a baking sheet and place in the oven to keep warm.  Add more oil to the griddle and repeat with remaining batter.

Aren’t these unbelievable?  You will have no idea these are low in fat. 

See, your fat pants are already falling off you.  Good job.

Lemon Ricotta Pancakes

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 part-skim ricotta cheese (do not substitute fat-free)
1 large egg
2 large egg whites
1/2 cup lemon juice
2 teaspoons grated lemon zest
1 Tablespoon canola oil, more for brushing on the griddle/skillet

Preheat oven to 200 degrees.

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.

In a medium bowl, whisk together ricotta, egg, egg whites, lemon juice, lemon zest and canola oil.  Fold this mixture into the dry ingredients to make a thick batter.

Brush a nonstick skillet with canola oil and heat over medium-low.  With a 1/4 cup measure, drop the batter onto the skillet, spreading it slightly.

Cook the pancakes until browned on the underside and beginning to set, about 2 minutes.  Flip and cook until browned on the second side and cooked at the center, about two minutes longer.

Transfer the cooked pancakes to a baking sheet and place in the oven to keep warm.  Brush the griddle or skillet with the remaining oil and repeat with remaining batter.

Blueberry Sauce

1-1/2 Tablespoons fresh lemon juice
2 teaspoons cornstarch
2-1/4 cups fresh or frozen blueberries
1/3 cup sugar
2 Tablespoons water
1/4 teaspoon salt

In a small bowl, combine the lemon juice and cornstarch, then set aside.

In a medium saucepan, combine the blueberries, sugar, water and salt.  Bring mixture to a boil over high heat.  Reduce to a simmer and stir in lemon juice-cornstarch mixture.  Simmer, stirring, until the sauce thickens slightly, about 2 minutes more.  Cover and set aside.

Post a Comment

68 Comments

  1. annbb 1

    You have some of the best food photography I’ve seen. Your pics are detailed, there’s not too many and everything always looks delicious!

    Those delectable pancakes may be lo-cal, but that’s not what they look like!

    Reply
  2. Ok, I’m 7 months pregnant. Does that count as NOT counting calories?

    I’m going to try these this weekend.

    Reply
  3. Your photography skills are just excellent! And the pancakes looks so delicious! They look much better than what one gets at IHOP. Another great post!

    Reply
  4. YUM!!! As Sofia Loren says “We Italians, we don’t count calories” and I add “we just EAT”! LoL

    Reply
  5. Man! This looks great! I’m going to have to make this some time, maybe after we go blueberry picking in the summer. And I love that it’s low fat. Always good!

    Reply
  6. They look decadent and sinful, Cathy. And oh, so delicious! I am a lemon lover.

    Reply
  7. Steph 7

    The lemon and ricotta combination sounds so good! Definitely have to give these a try!

    Reply
  8. grace 8

    guess what my favorite breakfast of all time is. go on, guess.

    pancakes with blueberries. yes, i require a lot of maple syrup too, but perhaps a blueberry sauce would be sufficient.

    just so you know, your GORGEOUS picture is now gracing my desktop. good heavens to betsy, that is some stunning food.

    Reply
  9. Jules 9

    Yummy! I love ricotta in pancakes. It all looks fabulous!

    Reply
  10. Julena Jo 10

    Gorgeous! I mean, GORGEous!

    Reply
  11. krysta 11

    That looks so great. One of the sous chefs just walked by and said, “OOOOOH. Are you gonna make those?”

    Reply
  12. Sharon 12

    FINALLY…I get to wear my skinny pants?! I’m a lemon lover as well as a pancake freak, so these pictures are making me quite happy.

    Reply
  13. Oh man … those look simply divine!

    Reply
  14. Tipper 14

    I hope someone makes those for me on Mother’s Day-or anyday would do.

    Reply
  15. Those fluffly pancakes and oozing blueberries… I want some right now!

    Reply
  16. Alisa 16

    Well, if they’re low-fat, I’m gonna have to make me some. I can’t wait for my fat pants to fall off me! Thanks for hearing our ‘concerns’ and as always, taking care of us!

    Reply
  17. Greta 17

    I am licking my computer screen. I mean I am REALLY licking it. People at work are afraid 😉

    Reply
  18. Dawn 18

    I think I love you. Will you marry me? It’s legal in Ontario! ;o)

    Reply
  19. It’s not legal here, but I don’t have to marry you to love you!

    Cathy, those look awesome. I may have to break down and make them.

    Yum!

    Reply
  20. These look fantastic, and I’m so happy to see the blueberry topping. I have a recipe for a less-fancy pancake that has cottage cheese in it that I was planning on trying out Sunday, but now I’m rethinking my recipe.

    Reply
  21. I guess you are referring to me as one of those bloggers…it’s true…I have bikini’s to fit into and bridesmaid dresses to wear…ahhhh, just the thought of getting into them isn’t fun! Well, these pancakes do look delicious, so much thought that it’s hard to believe they are low-fat, but I guess I’ll take your word for it!

    Reply
  22. Vonda 22

    Cathy between you and the pioneer woman I need to stay away. I keep lusting over her spicy macaroni and cheese and your ribs and now this. However, this one I can have on mothers day. Actually I am going to have all of them. See what you have done?

    Reply
  23. Marcy 23

    Wow those look yummy!! Iam doingweight watchers, and am doing fairly well. On mother’s dayI plan to kind of blow it out the windwo though and eat what i watn, cause my birthday is the very next day, so I get two days of celebration and know i’m being taken out todinner atleastonce!

    Reply
  24. Medena 24

    I can almost taste this just by looking at it! Ricotta! How wonderful!
    Low fat?! I don’t care, I would so indulge if it wasn’t!

    Reply
  25. Doug 25

    These look WONDERFUL? For a change once in a while, do you think these can be done with orange as well? I’d appreciate anyone’s thoughts on how the substitution could or would change the outcome.

    Thanks

    Reply
  26. Cathy 26

    I think it’s worth a try, I mean why not. 

    Blueberry and orange go well together I think.  If you try it, let me know.

    Reply
  27. Neen 27

    Oooh, I’m not on a diet! I want to come over to YOUR kitchen on Sunday morning! :) And, you do realize that that top photo is decadence incarnate. Truly gorgeous. What a great recipe!

    Reply
  28. Elle 28

    Oh. My. Gosh. I think I need those for dinner. Forget breakfast, I want them now!

    Reply
  29. Jessica 29

    Delicious picture, and healthy too! Wow I got to make these!

    Reply
  30. All I can say is “YUMMY!”

    I really, really gotta stop coming to your website when I’m hungry. Outstanding recipe and pictures.

    Reply
  31. I’m not dieting! Sending your link to my Hubby (who should be cooking this on Sunday, don’t you think?).
    I wish I hadn’t read this at midnight though, because now I’m hungry– I love this blog!!

    Reply
  32. What! are you doing to me? {whimpering}

    This looks like a great mother’s day breakfast…..

    Reply
  33. Amanda 33

    i’m so doing these for the weekend!! 😀 thanks for the detailed guide~ u are wonderful! :)

    Reply
  34. They do indeed l;ook great. I have put them on my Betty has to make list.

    Reply
  35. Kevin 35

    Those pancakes look so good with that bluberry sauce! I like the sound of a ricotta pancake.

    Reply
  36. Ok I’m NOT ON A DIET!
    I will go on one after eating your lovely pancakes! 😛

    Reply
  37. I’ve gotta make these. still trying to figure out what your talking about fat pants for, you aren’t fat.

    Reply
  38. Ever since I’ve been back from Vegas I’ve been in the mood for Lemon Pancakes. We had breakfast at a place where I was eyeing lemon-curd pancakes and I’m kicking myself for not ordering them. This looks like a good alternative!

    Reply
  39. Harmony 39

    As soon as I seen that picture my heart flip flopped! Those look amazing!

    Reply
  40. Lori 40

    Those look so great! I’m loving all those big juicy blueberries!

    Reply
  41. Rita 41

    oh goshhhhhhh!!!!! dont do this to me plzzzzz….hmm can i replace the berries with melted dark chocolate? and i mean…LOADS of it? ehehe…did I NOT notice the size of my thighs in my posts? HELP!!!!

    Reply
  42. I am a HUGE lemon lover….lemon meringue, lemon sherbet, lemon scones…NOW…lemon pancakes:D

    Reply
  43. Jill 43

    Yum, tum and more yum. Thanks for sharing!!

    Reply
  44. Oh, yum! These sound incredible – that sauce looks perfect.

    What an awesome recipe, and gorgeous photos. Thank you!

    Reply
  45. whoa, joey. these look awesome. anything made with ricotta is good in my book! and screw the diet – this one is good regardless of the fat content!

    Reply
  46. I think I will make these for myself for either mothers day or my anniversary….. Both of which I get to celebrate alone this year! MMMMM Pancakes!

    Reply
  47. Tigger 47

    AH! Run away its calling me to eat it!
    I’m going to get really fat if I eat all your food eek! I like the song Dori the fish says:
    Woo-hoo! No eating here tonight, no eating here tonight no no your on a diet! hahaha *snort* haha lol!

    Reply
  48. Wow! Yum!! I think that might be my breakfast come Sunday! Those look absolutely delicious! Thanks for sharing! (my scale thanks you, too)

    Reply
  49. SanSan 49

    What could be more yummy for breakfast than lemon AND blueberries… mMmmmmmm… I’m day dreaming of the morning I’ll get to make these already, lol.

    Reply
  50. Flea 50

    Mmmmm. Hotcakes. *drool* They look so good.

    And I am NOT on a diet. Really. Honest. I jsut can’t afford to GAIN any weight. Especially since I’ve been losing weight gradually without trying.

    Reply
  51. I’m a bit late, but OMG that shot is amazing and the recipe is fantastic too. I’m so jealous of you right now 😉

    Reply
  52. Teri 52

    Beautiful photos! If I put the ingredients and the laptop with this web page on the counter in the kitchen, maybe my family will make this for me on Mothers Day???? These look amazing! Thanks!

    Reply
  53. Kristin 53

    These are wonderful! I didn’t make the blueberry sauce, because I had blueberry peach butter in the fridge, but the pancakes were perfect with it. They came together quickly after an 8 mile run (super-key for me), and were really satisfying, although I also ate some cheddar cheese & a fried egg. (mmm… protein…)

    Oh, and if anyone wants to halve the recipe, we did it just using a whole egg — omitting the egg whites — and they still came out quite fluffy and delicious.

    Reply
  54. Fabulous! Made them this morning and I think I’m going to make them for dinner, too! j/k, no more ricotta!!!

    Reply
  55. Bobby 55

    These look great. I am going to make these for mother’s day tommarrow. Thanks.

    Reply
  56. I made these for the family this morning. No fresh lemon juice or zest, just ReaLemon and some dried lemon rind (GASP!) but they were fantastic. Thanks so much for posting the recipe!

    Reply
  57. Sarah 57

    i just made these for my mom for mother’s day. they are AMAZING and i think i’m obsessed.

    Reply
  58. I made these over the weekend for my Aunt, Uncle & Cousin who housed me while fetching The Boy’s things.

    They were the perfect,”Thanks for giving me a bed for the night” breakfast. Especially since blueberry pancakes are a tradition.

    Reply
  59. Forget the diet, there is always tomorrow when it comes to recipes like this. I am going to pass this one along to my husband. In our family he is the self proclaimed breakfast AKA pancake king so thank you for posting one especially for us both. He will create and I will happily be the beneficiary of this one. These photos have me yearning for the weekend.

    Cheers
    Cathy
    http://www.wheresmydamnanswer.com

    Reply
  60. chantix 60

    wow..i put lemon on everything, but never pancakes! i have to try these.

    Reply
  61. Lisle 61

    I made these yesterday morning for my family, who were at the beach when I started. Needless to say, I got the best daughter/sister ever award.

    Reply
  62. Anonymous 62

     

    Reply
  63. Scarlett 63

    I LOVE YOU!

    That being said – I can not WAIT to cook/eat these, and I don’t even like pancakes

    Reply
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  65. Nicole 65

    Yum! I didn’t have blueberries, so I used raspberries. They didn’t turn out whole like the blueberries would have, but tasted amazing!

    Reply
  66. Dani 66

    I made this for a special breakfast with my mom and sister and they were as wowed as humanely possible. When I told them that this delicious and really beautiful breakfast was lower in calories than traditional pancakes, they couldn’t believe it.
    The third time I made this ( I skipped the mention of the second because they were all for me :) I made them for my insanely picky niece who has a special place in her heart for pancakes but would have turned her nose up at the mention of ricotta in the batter. She absolutely loved them and asked me to please give her mom the recipe. This is now my go to breakfast when having guests. I also make them for myself and reheat them during the week for a quick on the go breakfast.

    Reply
  67. melanie 67

    These look so yummy! Usually I have to pass on the recipes with ricotta as I’m vegan but I found a vegan ricotta cheese last weekend at Whole Foods and it is spectacular! Very excited to try a veganized version of your recipe~ perhaps for Mother’s Day! :)

    Reply
  68. Oh My Goodness!! We just served these at our B&B- on the fly from the picture- it was a smash sensation with our guests. I will move this into my breakfast rotation for sure – sweet but tart, light and fluffy and with such wonderful blendings of taste.
    I’m going to add the picture we took to my gallery so people can see how beautiful this pancake is, and make sure to give you the credit each time we serve them.
    Thank you, thank you.

    Reply

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