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.

Course Breakfast

Cuisine American

Keyword Lemon Ricotta Pancakes with Blueberry Sauce

Prep Time 15

Cook Time 20

Total Time 35

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.

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Nutrition