Tuesday, March 18, 2025 · 71 Comments

Lemon Ricotta Pancakes with Blueberry Sauce

Lemon ricotta pancakes with blueberry sauce are soft, fluffy, and packed with bright citrus flavor. Topped with a warm blueberry sauce, they’re the perfect mix of tangy, sweet, and rich.

Lemon Ricotta Pancakes with Blueberry Sauce Are Light, Flavorful, and Easy to Make

Lemon ricotta pancakes with blueberry sauce are a nice change from the usual, with a balance of creamy, tangy, and sweet flavors. The ricotta makes them soft and tender, while the lemon adds a fresh brightness that keeps them from feeling too heavy. They cook up golden and fluffy, ready to be stacked and drizzled with a warm blueberry sauce.

The sauce is simple but adds a lot. Fresh or frozen blueberries simmer down with a little sugar and lemon juice, thickening into a topping that complements the pancakes without overpowering them. It’s just sweet enough and ties everything together with a little tartness.

I like that this recipe doesn’t take much longer than a basic pancake recipe but has a little more texture and flavor. The ricotta keeps them rich without feeling heavy, and the lemon keeps them from being too sweet. It’s an easy breakfast that feels a little more put-together without a lot of extra steps.

Why I Love This Recipe

The assertive citrus flavor comes from both lemon juice and zest.
They’re lighter than traditional pancakes (low in fat) but still rich and satisfying.
The quick blueberry sauce adds sweetness without overpowering the lemon.

Ingredients

This mix of ingredients makes for pancakes that are soft, flavorful, and perfectly paired with that warm blueberry sauce.

All-purpose flour – The base of the pancakes, giving them structure while keeping them soft and fluffy.
Granulated sugar – Adds just enough sweetness to balance the tart lemon and enhance the flavor. It also sweetens the blueberry sauce.
Baking powder & baking soda – A combo of both gives the pancakes lift and a light texture.
Salt – Brings out the flavors and keeps the sweetness from feeling flat.
Ricotta cheese – Adds richness and moisture without making the pancakes too heavy. Part-skim works best, but avoid fat-free for the right texture.
Egg & egg whites – The whole egg helps bind everything together, while the extra whites keep the pancakes light and airy.
Lemon juice – Used in both the pancakes and the blueberry sauce, it gives bright, fresh citrus flavor and a little acidity to balance the sweetness.
Lemon zest – Packs in even more lemon flavor without adding extra liquid.
Canola oil – Keeps the pancakes tender and helps them cook evenly without sticking to the skillet.
Cornstarch – Thickens the blueberry sauce so it coats the pancakes instead of running off.
Blueberries – The star of the sauce, bringing natural sweetness and a juicy contrast to the lemony pancakes.
Water – Helps create the right consistency for the blueberry sauce.

How To Make Lemon Ricotta Pancakes with Blueberry Sauce

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One: Make the Batter
Preheat the oven to 200°F. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the ricotta, egg, egg whites, lemon juice, lemon zest, and canola oil until smooth. Gently fold the wet ingredients into the dry ingredients until everything is combined. The batter will be thick—that’s how it should be.
Step Two: Cook the Pancakes
Heat a nonstick skillet over medium-low and lightly brush it with canola oil. Scoop about ¼ cup of batter onto the skillet, spreading it out slightly. Let it cook until the bottom is golden brown and the top starts to set, about 2 minutes. Flip and cook for another 2 minutes until the other side is browned and the center is cooked through.
Step Three: Keep Them Warm
As you finish cooking the pancakes, transfer them to a baking sheet and pop them in the oven to stay warm. Brush the skillet with a little more oil and repeat with the remaining batter.
Step Four: Make the Blueberry Sauce
In a small bowl, stir together the lemon juice and cornstarch and set it aside. In a medium saucepan, combine the blueberries, sugar, water, and salt. Bring it to a boil over high heat, then reduce the heat and let it simmer. Stir in the lemon juice-cornstarch mixture and keep stirring for about 2 minutes, until the sauce thickens slightly. Cover and set it aside.
Step Five: Serve and Enjoy
Spoon the warm blueberry sauce over the pancakes and dig in while they’re still warm.

Recipe Tips

Here are a few tips to make sure these lemon ricotta pancakes turn out just right.

If the batter feels too thick, add a splash of milk to loosen it up.
Remember to zest your lemons before juicing them.
Cook on medium-low heat to prevent browning too quickly before the center sets.
For extra flavor, try swapping canola oil for melted butter.
Warm the blueberry sauce just before serving so it’s the perfect consistency.

Storage and Freezing

Lemon ricotta pancakes with blueberry sauce store well, so you can enjoy them later without losing their texture or flavor.

Store leftover pancakes in an airtight container in the fridge for up to 3 days.
Reheat in a toaster or a low oven (300°F) until warm. Avoid the microwave, as it can make them soggy.
Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat straight from frozen in the toaster or oven.
Keep leftover blueberry sauce in the fridge for up to a week, and warm it on the stove or in the microwave before serving.
Freeze the sauce in an airtight container or ice cube tray for up to 3 months. Thaw in the fridge overnight and reheat before serving.

Frequently Asked Questions

Can I use full-fat ricotta instead of part-skim? Yes, full-fat ricotta will make the pancakes even richer and the texture will still be soft and fluffy.
Can I substitute bottled lemon juice for fresh? Fresh lemon juice is best for flavor, but bottled works in a pinch. The zest adds most of the citrus punch, so don’t skip it.
What if my batter is too thick? If the batter feels too thick to scoop easily, stir in a little milk until it reaches a smooth consistency.
Can I make the batter ahead of time? It’s best to cook the pancakes right after mixing, but you can prep the dry and wet ingredients separately and combine them just before cooking.
Can I use frozen blueberries for the sauce? Yes, frozen blueberries work just as well as fresh. No need to thaw them first—just add a minute or two to the cooking time.
How do I keep the pancakes warm while I cook the rest? Place them on a baking sheet in a 200°F oven until ready to serve.

More Pancake Recipes

If you’re also a pancake lover, here are a few more of my pancake recipes you need to try:

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Lemon Ricotta Pancakes with Blueberry Sauce

Print Recipe

5 from 15 votes

Lemon Ricotta Pancakes with Blueberry Sauce

Lemon ricotta pancakes with blueberry sauce are soft, fluffy, and packed with citrus flavor. The ricotta keeps them tender, while the warm blueberry sauce adds a sweet, tangy contrast. Perfect for breakfast or brunch, these pancakes are easy to make and reheat well for later.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Keyword: Lemon Ricotta Pancakes with Blueberry Sauce

Servings: people

Calories: 230kcal

Author: Cathy Pollak

Equipment

measuring cups and spoons For accurate ingredient amounts for the right texture and flavor.
mixing bowls One for the dry ingredients and one for the wet ingredients.
nonstick skillet or griddle. Essential for evenly cooking the pancakes without sticking.
whisk Helps mix the batter smoothly without overworking it.
baking sheet Holds the cooked pancakes in the oven to keep them warm.
Saucepan Needed to cook the blueberry sauce until it thickens.

Ingredients

Pancakes:

1-1/4 cups all-purpose flour
3 tbsps. granulated sugar
2 tsps. baking powder
1/2 tsp. baking soda
1/4 tsp. table salt
1 cup part-skim ricotta cheese (do not substitute fat-free)
1 large egg
2 large egg whites
1/2 cup fresh lemon juice
2 tsps. grated lemon zest
1 tbsp. canola oil more for brushing on the skillet/griddle

Blueberry Sauce:

1-1/2 tbsps. fresh lemon juice
2 tsps. cornstarch
2-1/4 cups fresh or frozen blueberries
1/3 cup granulated sugar
2 tbsps. water
1/4 tsp. table salt

Instructions

Preheat the oven to 200°F.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
1-1/4 cups all-purpose flour, 3 tbsps. granulated sugar, 2 tsps. baking powder, 1/2 tsp. baking soda, 1/4 tsp. table salt
In a medium bowl, whisk together the ricotta, egg, egg whites, lemon juice, lemon zest, and canola oil. Gently fold this mixture into the dry ingredients until combined; the batter will be thick.
1 cup part-skim ricotta cheese, 1 large egg, 2 large egg whites, 1/2 cup fresh lemon juice, 2 tsps. grated lemon zest
Heat a nonstick skillet over medium-low and lightly brush with canola oil. Using a ¼-cup measure, drop the batter onto the skillet, spreading it slightly.
1 tbsp. canola oil
Cook until the underside is golden brown and the pancakes begin to set, about 2 minutes. Flip and cook for another 2 minutes, until the second side is browned and the center is cooked through.
Transfer the cooked pancakes to a baking sheet and place them in the oven to keep warm. Brush the skillet with more oil and repeat with the remaining batter.
For the blueberry sauce, stir together the lemon juice and cornstarch in a small bowl and set aside. In a medium saucepan, combine the blueberries, sugar, water, and salt. Bring to a boil over high heat, then reduce to a simmer. Stir in the lemon juice-cornstarch mixture and cook, stirring, until the sauce thickens slightly, about 2 minutes. Cover and set aside. Spoon the warm blueberry sauce over the pancakes before serving.
1-1/2 tbsps. fresh lemon juice, 2 tsps. cornstarch, 2-1/4 cups fresh or frozen blueberries, 1/3 cup granulated sugar, 2 tbsps. water, 1/4 tsp. table salt

Notes

For optimal outcomes when making these lemon ricotta pancakes with blueberry sauce, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Nutrition Facts

Lemon Ricotta Pancakes with Blueberry Sauce

Amount Per Serving (146 g)

Calories 230 Calories from Fat 48

% Daily Value*

Fat 5.3g8%

Saturated Fat 1.9g12%

Polyunsaturated Fat 0.8g

Monounsaturated Fat 2.1g

Cholesterol 33mg11%

Sodium 400mg17%

Potassium 144mg4%

Carbohydrates 39g13%

Fiber 1.7g7%

Sugar 18g20%

Protein 8g16%

Vitamin A 43IU1%

Vitamin C 12mg15%

Calcium 165mg17%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

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Comments

5 from 15 votes