Lemon Ricotta Pancakes with Blueberry Sauce
Tomorrow is National Pancake Day and we are celebrating a day early to make sure you have the recipe for Lemon Ricotta Pancakes with Blueberry Sauce. These pancakes are heavenly. Make sure you get up a little early tomorrow morning so you can enjoy a special breakfast. Trust me, you don’t want to miss out on these delightful pancakes.
The ricotta cheese keeps these pancakes light and delicate, while the lemon adds a refreshing twist. The pancakes are delicious plain, but the blueberry sauce adds a sweet ending to these melt in your mouth pancakes.
Happy National Pancake Day! If you aren’t a morning person, don’t worry, you can have Lemon Ricotta Pancakes with Blueberry Sauce for dinner or dessert. They are superb any time of the day.
Here are a few of our other favorite pancake recipes:
- Cinnamon Streusel Pancakes
- Whole Wheat Pancakes
- Lemon Cottage Cheese Pancakes
- Blueberry Buckwheat Pancakes
- Oven Berry Pancakes
- Pumpkin Pancakes with Cinnamon Syrup
Lemon Ricotta Pancakes with Blueberry Sauce
Yield: Serves 4-5
Ingredients:
To make the blueberry sauce:
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons cornstarch
2 cups fresh or frozen blueberries
2-3 tablespoons granulated sugar
2 tablespoons water1. In a small bowl, combine the lemon juice and cornstarch and set aside.
2. In a medium saucepan, combine the blueberries, sugar, and water. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly. Cover to keep warm and set aside.
To make the 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 ricotta cheese
1 large egg
2 large egg whites
1/2 cup fresh lemon juice
2 teaspoons grated lemon zest
1 tablespoon canola oilDirections:
1. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
2. In a medium bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil. Gently fold this mixture into the dry ingredients until flour disappears. Don't over mix. The batter will be thick.
3. Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Continue making pancakes until batter is gone. Serve warm with blueberry sauce.
Adapted from Noble Pig
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SaveIf you like these Lemon Ricotta Pancakes, you might also like:
Lemon Ricotta Pancakes with Blackberry Sauce from Annie Eats
Orange Ricotta Pancakes from Fake Ginger
Fluffy Ricotta Pancakes from The Kitchn
Welcome to Two Peas and Their Pod. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. Join us in our culinary adventures-our kitchen is always open! 
I adore blueberry sauce, that looks amazing Maria!
Yum, can’t wait for blueberry-season
I love, love, love a good pancake! Beautiful pictures, makes me want to dive right in! Lemon and blueberry are just magic.
I have a huge thing of ricotta that I’m trying to use up – I already made your Spinach Mushroom Cannelloni (delicious!!) and it looks like pancakes are going to make it to the list!! These look soooo good!
twopeas replied: — February 28th, 2011 @ 6:45 pm
Glad you liked the cannelloni!
Oh yum these look perfect for pancake day, they look absoloutely divine, yum!
I would happily sit down to a big plate of these right now!
I just made pancakes last week with blueberry sauce. It is so good I can’t imagine not having pancakes without it now. These pancakes are beautiful!
I almost cried that, right now at 3:15, I just realized it was national pancake day. Oh well…maybe pancakes for dinner to redeem myself?!
Yours look amazing!
twopeas replied: — February 28th, 2011 @ 6:45 pm
Pancake Day isn’t until tomorrow so you still have time to celebrate! I just posted this recipe early so everyone could make them tomorrow:) Don’t stress!
That stack of pancakes looks heavenly, especially with all the blueberries dripping off. I love that it uses ricotta, I have a little cafe near me that makes ricotta pancakes and they are so light and fluffy – now I can have my own at home!
love the combo of blueberry and lemon these pancakes look so fluffy and amazing!
Ricotta, blueberry, AND lemon?!? Could life get any better than this?
there is really nothing better than a ricotta pancake. and you blueberry sauce takes the prize!
can i just tell you how much i love your blog? i drool everytime i visit. i’m sending this recipe to my mom, who i guarantee will make these the very next day and then tell me all about them. they’re just gorgeous!
twopeas replied: — February 28th, 2011 @ 6:44 pm
Thanks so much Teresa!
Wowza! These look amazing. Ok, I’m coming over tomorrow for breakfast, k?!
Those pancakes look so delicate and delicious; I love all of the blueberries on top!
I’ve never heard of putting ricotta in pancakes, but it sounds delicious!
Pancakes are my new favorite thing to play around with. This sounds wonderful.
Pancake day is one of my favorites
I recently made a strawberry shortcake pancake with ricotta and have been wanting to use it in pancakes again ever since! Thanks for a great recipe to do so 
The lemon pancakes sound wonderful. I think I will try these next weekend! Thanks.
i love the sensation of blueberries bursting in my mouth, so your sauce is just stellar. it’s the perfect mate for lemony pancakes to boot.
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These pancakes look truly divine and I’m already planning to add the blueberry sauce to my pancake dinner tonight!
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How can you go wrong with pancakes topped with blueberries? Yumm!
Lemon and blueberries, yum I love that combo! Mmmm even adding some extra ricotta on the side as a dipper would be nice.
Your pictures look beautiful as always, thanks for sharing!
These pancakes look amazing! You really can’t go wrong with lemon, ricotta, and blueberries!
You’re not going to believe this, but this was on my ideas list! I was going to make this exact thing in a few days, but you beat me to the punch! These look delicious.
I made this for dinner, yes I wrote dinner! I was very skeptical of the thick batter however they were very delicious. I did an oops with the sauce but thank God I was able to fix it.
twopeas replied: — March 2nd, 2011 @ 7:38 am
Glad you enjoyed the pancakes for dinner! They are good any time of the day.
Simple, fresh, and beautiful! These look great for a Saturday morning treat.
These are so very pretty, Maria, and contain such a perfect combination of complementary flavors. Alas, it’s not quite blueberry season where I live — about 3 more weeks until then — but I’m definitely bookmarking this sensational recipe for then. Can’t wait!
Delightful, Maria.
I don’t think mornings could get much better than sitting down to a plate of these. Love the amount of blueberries you piled up on those pancakes. Luscious!
If I ever need a pancake recipe, I know where to look. These look amazing!
I’m definitely making these for breakfast tomorrow! Thanks for the recipe!
I made these for breakfast this morning and they were so delicious! I didn’t have blueberries though so I used frozen strawberries instead. The lemon in the pancakes complimented the sauce beautifully. Thanks for this wonderful recipe
twopeas replied: — March 6th, 2011 @ 3:04 pm
I will have to try strawberries next time. Glad you liked the pancakes!
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Don’t you just love this one?? It’s one of our all time favorites!! Nicely done!
Just made these this morning for our family (it’s Shrove Tuesday here in Oz). They were utterly amazing!!! Believe it or not I have never made pancakes with ricotta before. What an amazing idea! I also linked to this recipe and your blog in my post about Shrove Tuesday. I hope it brings you lots of Aussie visitors
kind regards,
Casey
http://www.milkncookies.info
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