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.
If you love pancakes, you’ll also enjoy my chocolate pancakes, strawberry buttermilk pancakes and my banana blender pancakes.
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.
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.
annbb says
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!
AndreAnna says
Ok, I’m 7 months pregnant. Does that count as NOT counting calories?
I’m going to try these this weekend.
Coast Rat says
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!
Daziano says
YUM!!! As Sofia Loren says “We Italians, we don’t count calories” and I add “we just EAT”! LoL
Jennifer says
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!
Patricia Scarpin says
They look decadent and sinful, Cathy. And oh, so delicious! I am a lemon lover.
Steph says
The lemon and ricotta combination sounds so good! Definitely have to give these a try!
grace says
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.
Jules says
Yummy! I love ricotta in pancakes. It all looks fabulous!
Julena Jo says
Gorgeous! I mean, GORGEous!
krysta says
That looks so great. One of the sous chefs just walked by and said, “OOOOOH. Are you gonna make those?”
Sharon says
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.
Cate O'Malley says
Oh man … those look simply divine!
Tipper says
I hope someone makes those for me on Mother’s Day-or anyday would do.
Nilmandra says
Those fluffly pancakes and oozing blueberries… I want some right now!
Alisa says
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!
Greta says
I am licking my computer screen. I mean I am REALLY licking it. People at work are afraid đŸ˜‰
Dawn says
I think I love you. Will you marry me? It’s legal in Ontario! ;o)
Asthmagirl says
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!
Renaedujour says
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.
My Sweet & Saucy says
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!
Vonda says
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?
Marcy says
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!
Medena says
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!
Doug says
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
Cathy says
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.
Neen says
Oooh, I’m not on a diet! I want to come over to YOUR kitchen on Sunday morning! đŸ™‚ And, you do realize that that top photo is decadence incarnate. Truly gorgeous. What a great recipe!
Elle says
Oh. My. Gosh. I think I need those for dinner. Forget breakfast, I want them now!
Jessica says
Delicious picture, and healthy too! Wow I got to make these!
Michael Mohammadi says
All I can say is “YUMMY!”
I really, really gotta stop coming to your website when I’m hungry. Outstanding recipe and pictures.
imbeingheldhostage says
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!!
Danielle says
What! are you doing to me? {whimpering}
This looks like a great mother’s day breakfast…..
Amanda says
i’m so doing these for the weekend!! đŸ˜€ thanks for the detailed guide~ u are wonderful! đŸ™‚
Dr. John says
They do indeed l;ook great. I have put them on my Betty has to make list.
Kevin says
Those pancakes look so good with that bluberry sauce! I like the sound of a ricotta pancake.
tigerfish says
Ok I’m NOT ON A DIET!
I will go on one after eating your lovely pancakes! đŸ˜›
Karen Deborah says
I’ve gotta make these. still trying to figure out what your talking about fat pants for, you aren’t fat.
RecipeGirl says
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!
Harmony says
As soon as I seen that picture my heart flip flopped! Those look amazing!
Lori says
Those look so great! I’m loving all those big juicy blueberries!
Rita says
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!!!!
Bellini Valli says
I am a HUGE lemon lover….lemon meringue, lemon sherbet, lemon scones…NOW…lemon pancakes:D
Jill says
Yum, tum and more yum. Thanks for sharing!!
kimberleyblue says
Oh, yum! These sound incredible – that sauce looks perfect.
What an awesome recipe, and gorgeous photos. Thank you!
We Are Never Full says
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!
Jaclyn Bailey says
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!
Tigger says
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!
Lex the mom says
Wow! Yum!! I think that might be my breakfast come Sunday! Those look absolutely delicious! Thanks for sharing! (my scale thanks you, too)
SanSan says
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.
Flea says
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.
Christie @ fig&cherry says
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 đŸ˜‰
Teri says
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!
Kristin says
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.
Bill Vincent says
Fabulous! Made them this morning and I think I’m going to make them for dinner, too! j/k, no more ricotta!!!
Bobby says
These look great. I am going to make these for mother’s day tommarrow. Thanks.
Jenni in KS says
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!
Sarah says
i just made these for my mom for mother’s day. they are AMAZING and i think i’m obsessed.
KitchenKiki says
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.
cathy craig says
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
chantix says
wow..i put lemon on everything, but never pancakes! i have to try these.
Lisle says
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.
Scarlett says
I LOVE YOU!
That being said – I can not WAIT to cook/eat these, and I don’t even like pancakes
JessicaLS says
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Nicole says
Yum! I didn’t have blueberries, so I used raspberries. They didn’t turn out whole like the blueberries would have, but tasted amazing!
Dani says
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 đŸ™‚ 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.
melanie says
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! đŸ™‚
Shelly Edison says
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.
Bobbie says
I want these with blackberries or raspberries! Looks delish. Probably even more because I’m on a diet too!
Kathleen Hayes says
OMG…..I made these this morning for my husband and me and they are the BEST pancakes EVER!! My husband usually won’t touch blueberries, but he ate the blueberry sauce with gusto. I wish I could print what he said about these pancakes and sauce! LOL Needless to say, he said I must ALWAYS make them. I’m freezing the leftovers to have another morning. Thanks for all your great recipes….I make them often!
Donna DAndrea says
Amazing! I just made them with frozen berries – strawberries, blackberries, blue berries and raspberries. I’m not typically a fan of pancakes, but these were delicious. Thanks for sharing!
Jennifer Chaney says
Oh. My. Heavens. These pancakes were divine! I made them for myself on Mother’s Day this year!! My new all-time favorite as far as pancakes go! I do have a gluten sensitivity but decided I wanted to try the true recipe first, so I made no substitutions this time. I would be interested to know if and how you could substitute almond and/or coconut flour. I love these pancakes so much I want to be able to eat them without side effects from the flour and I prefer not to use GF Flour for baking. Thanks so much!!