Two Peas and Their Pod

Lemon Ricotta Pancakes with Blueberry Sauce

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.

Lemon Ricotta Pancakes with Blueberry Sauce Recipe on These pancakes are the BEST!

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:

Lemon Ricotta Pancakes with Blueberry Sauce

Yield: Serves 4-5


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 water

1. 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 oil


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

If 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

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163 Responses to “Lemon Ricotta Pancakes with Blueberry Sauce”

  1. Jennifer — March 14, 2011 @ 7:19 am

    Wow! I made these for breakfast yesterday morning and they were TO DIE FOR!!!!! My husband, who is a bit of a picky eater and was skeptical about these, devoured them as did my 20 month old son. These will definitely be going into the weekend breakfast rotation. Thanks for such a wonderful recipe!

    • twopeas replied: — March 14th, 2011 @ 1:29 pm

      Glad you enjoyed the pancakes!

  2. Aggie — March 24, 2011 @ 7:08 pm

    Oh yes! I have to make these after sampling some with Duchess of Fork this weekend! They were so fluffy and the lemon was soooo delicious!! I think we were saying at breakfast you may have a recipe for them, so glad you do :)

    Hope you are feeling good!!

    • twopeas replied: — March 25th, 2011 @ 8:16 am

      These are one of my favorite pancakes! I hope you enjoy them!

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  6. Greg — June 4, 2011 @ 11:51 pm

    Those look simply amazing. Such beautiful photography too.

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  10. Rosalynd — August 27, 2011 @ 5:23 pm

    Has anyone made these with fat free ricotta and whole wheat flower? Also maybe substituting the sugar for a splenda blend? I LOVE lemon/blueberry combo and who doesn’t love Ricotta? BUT, this is a 10 point recipe!!

    • Two Peas replied: — August 28th, 2011 @ 1:29 am

      I’ve made the pancakes with fat free ricotta but not with whole wheat flour or Splenda. If you try it, let me know!

  11. SteveInChicago — August 28, 2011 @ 12:51 pm

    Well, I’ve made the pancakes twice and the first time, I didn’t have any blueberries. This time, I made the sauce too, and the two are a perfect compliment for each other. Most lemon recipes I’ve tried don’t capture a lot of lemon flavor, but you can really taste both the lemon and the ricotta in this one.

    I’d recommend cooking these on a slightly lower temperature than you normally would cook pancakes, just because they are a little thicker than regular pancakes. The lower temperature will make sure the bottoms are nice and golden when the tops start to set up and they are ready to flip.

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  13. michelle — September 23, 2011 @ 4:39 pm

    We had these for dinner tonight and they were sooo good! I ate the leftover blueberry sauce right out of the pan with a spoon afterward! I used 2 whole eggs instead of the 1 whole and 2 whites, and I used part ww pastry flour. What a great way to use ricotta!

    • Two Peas replied: — September 23rd, 2011 @ 9:31 pm

      Glad you liked the pancakes. They are one of my favorites!

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  16. Stef — December 15, 2011 @ 9:29 pm

    Looks yum. When you say it serves 4-5 people…how many pancakes per person are we talking? Or is it 4-5 pancakes?

    • Two Peas replied: — December 16th, 2011 @ 1:22 pm

      The recipe will feed 4-5 people-about 2 pancakes per person.

  17. JugglingMom4 — January 9, 2012 @ 10:15 am

    Loved these, and so did my husband and 3 kids! These are definitely going to be a regular for us!

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  20. snapdabble — January 29, 2012 @ 12:27 pm

    I’m making these today!

  21. regina neusbaum — January 31, 2012 @ 9:49 pm

    We had this for dinner tonight my husband and 1 month old son and myself loved this recipe. We will be having them again soo n!! We are enjoying your blog thanks for all your hard and dedication!

    • Two Peas replied: — January 31st, 2012 @ 10:13 pm

      Thanks for your kind comment. Glad you liked the pancakes!

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  24. zuckerwandlerin — March 28, 2012 @ 4:49 pm

    mhmmm, it looks so yam!

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  29. Latosha lawrence — May 13, 2012 @ 12:43 pm

    Making these as I type. My family love love love them!!! Happy Mother’s Day!!!

    • Two Peas replied: — May 13th, 2012 @ 9:30 pm

      Enjoy! Happy Mother’s Day!

  30. Emily — June 3, 2012 @ 10:44 am

    Made these this morning for my mom and they were amazing! So light and fluffy and the lemon is perfect – not overpowering but very refreshing for a pancake. The batter was so thick that I used an ice cream scoop to get them on the griddle but it was really fun and I can’t wait to make them again!

  31. MrsNumbles — June 9, 2012 @ 11:26 am

    The hubby made these this morning(being British, the idea of ricotta in pancakes really piqued his interest), only difference is we swapped out the blueberries for raspberries and blackberries because me no likey the blue stuff. *hangs head in shame* I know, I know…..

    They.Were.Fantastic. We’d eat them every day if we didn’t think we’d be the shape of beach balls…..thanks for the recipe!

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  34. Heli — November 9, 2012 @ 4:30 pm

    Lovely pancakes, thank you for sharing this recipe :) I made the pancakes for evening coffee so instead of making the blueberry sauce as well I served my pancakes just with icing sugar and raspberry jam 😉

    Have a nice weekend!

    Heli from Finland

  35. Kimberley — November 17, 2012 @ 1:15 pm

    I had some leftover ricotta cheese from a lasagna I made and didn’t want to throw it out, so made your pancakes this morning and they were famtastic!!! I don’t think I will make ricotta free pancakes ever again. Thanks soooo much for sharing the

  36. Nicole — February 24, 2013 @ 1:15 pm

    My eight year old daughter and I just made these for brunch! They were fantastic! Thanks for the recipe!!

    • Two Peas replied: — February 25th, 2013 @ 10:10 pm

      You are very welcome!

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  39. Saira — June 11, 2013 @ 2:58 am

    My kids are huge fan of pancakes.
    Thank you so much for Fabulous receipes. :)

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