Lemon Ricotta Pancakes with Blueberry Sauce

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Lemon Ricotta Pancakes with Blueberry Sauce-these light and fluffy ricotta pancakes are bursting with lemon flavor and are topped with a simple blueberry sauce. The perfect weekend breakfast! 

Lemon Ricotta Pancakes with Blueberry Sauce make a great breakfast

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 lemon pancakes.

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

Lemon Ricotta Pancakes are light and fluffy with an easy blueberry sauce! The perfect breakfast!

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. This easy pancake recipe is guaranteed to be a favorite! We love them and we hope you do too!

Here are a few of our other favorite pancake recipes:

Lemon Ricotta Pancake Recipe with blueberry sauce make a great weekend brunch!

Lemon Ricotta Pancakes with Blueberry Sauce

These light and fluffy lemon ricotta pancakes with sweet blueberry sauce are a breakfast favorite!
5 from 1 vote
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes


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

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. First, make the blueberry sauce. In a small bowl, combine the lemon juice and cornstarch and set aside. 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.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. 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.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I meant to give this 5 stars. I also let the pancakes mix sit for about ten minutes. As the bad review about noted and I noted the mix is thick. After I let it sit, I added about 2Tab. whole milk and the batter was more manageable. I forgot to mention that!!

  2. 4 stars
    I made these pancakes and the lemon flavor was just perfect.  My consistancy was too thick so I added 3 TBL of milk.  Fabulous 

  3. Did anyone who rated this recipe 5 stars actually make it? There is no liquid in the recipe as posted, so the best you could get by following it is a stiff floury paste. You can either add milk until a proper pancake batter consistency is achieved, or better still: go find a recipe that has earned its stars.

  4. 5 stars
    Great results with this recipe this morning – so delish. The batter was thick but cooked up light and fluffy. I beat the egg whites and folded them in the batter to lighten. I also let the batter sit for 10 minutes to let the baking powder and baking soda activate (did this while the griddle was warming up). When I spooned the batter on the griddle, I spread it a little to even it out. This recipe is a keeper!

  5. 5 stars
    Delicious! My 18 month old gobbled them up! I ended up using three whole eggs instead of one egg and two egg whites, and the results were fantastic without having to waste any of the egg. Definitely give this recipe a try!

  6. 5 stars
    Delicious! We substituted Pamela’s Gluten Free Baking and Pancake Flour Blend and it turned out great. Yes the batter is thick, but it melts into the pan and the pancakes turn out with a fluffy consistency. We too let the batter sit a few minutes before cooking. We are at high altitude and it seemed to take 5 min per side to cook through.

  7. 4 stars
    The pancakes themselves were great! The mistake I made was not adding enough sugar to my compote. The blueberries I used were on the tarte side and not sweet enough. I had to have maple syrup on the side to balance out how tarte my compote was.  Rookie mistake

  8. 3 stars
    201 comments and not a single person looks to have actually made these? Paid-for comments or a bunch of comments from fellow bloggers who are part of a “I’ll comment on yours if you comment on mine” recipes? I, on the other hand, followed this recipe almost to a T and have comments: this recipe made a really, really dry mixture that seemed very odd to me and the results were grainy-looking pancakes that somewhat ripped apart as I flipped them because they stuck to the pan. It was difficult to tell when to flip these because they were so dry and there was no usual indication of bubbling to let me know when to flip them. To be fair to the recipe, I did leave the tbs of canola out after thinking “that seems like an odd ingredient for pancakes”…maybe that would helped with the sticking and a slight bit more moisture to the mixture? They did taste good, though. For the second half of the batch, I added a scant 1/4 c of milk to moisten the mixture and they were much nicer looking. Again, still tasty in the end. Would I use this recipe again? Hmmm, it’s not necessarily my go-to, but it wasn’t bad…so, maybe. 🙂

  9. 5 stars
    This recipe is great! Probably one of the best pancakes I’ve ever made or had. Amazing flavor and consistency. The blueberry pairs so well with the lemon and ricotta cheese.

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