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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162 Responses to “Lemon Ricotta Pancakes with Blueberry Sauce”

  1. Renee (Kudos Kitchen) — March 3, 2011 @ 7:21 am

    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!

  2. megan — March 3, 2011 @ 8:55 am

    If I ever need a pancake recipe, I know where to look. These look amazing!

  3. Lauren — March 4, 2011 @ 3:44 pm

    I’m definitely making these for breakfast tomorrow! Thanks for the recipe!

  4. Jen — March 5, 2011 @ 9:18 am

    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 :)

  5. twopeas — March 6, 2011 @ 3:04 pm

    I will have to try strawberries next time. Glad you liked the pancakes!

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  7. Kim- Liv Life — March 7, 2011 @ 4:10 pm

    Don’t you just love this one?? It’s one of our all time favorites!! Nicely done!

  8. Casey — March 7, 2011 @ 9:46 pm

    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,

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  10. 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!

  11. twopeas — March 14, 2011 @ 1:29 pm

    Glad you enjoyed the pancakes!

  12. 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!!

  13. twopeas — March 25, 2011 @ 8:16 am

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

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  17. Greg — June 4, 2011 @ 11:51 pm

    Those look simply amazing. Such beautiful photography too.

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  21. 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!!

  22. Two Peas — August 28, 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!

  23. 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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  25. 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!

  26. Two Peas — September 23, 2011 @ 9:31 pm

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

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  29. 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?

  30. Two Peas — December 16, 2011 @ 1:22 pm

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

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

    I’m making these today!

  35. 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!

  36. Two Peas — January 31, 2012 @ 10:13 pm

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

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

    mhmmm, it looks so yam!

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