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

These Lemon Ricotta Pancakes are heavenly! The lemon and blueberry flavors are a favorite every time.

The pancakes are perfect for holidays, feeding guests, or just a weekend morning when you want something flavorful and yummy. They’re delicious with butter and syrup, with a sprinkle of powdered sugar, or with a homemade blueberry sauce.

Lemon Ricotta Pancakes Recipe

Adding Ricotta to Pancakes

Why Ricotta cheese? It might seem random, but using Ricotta in your pancakes gives them a really fluffy, delicate texture. The pancakes are moist and melt in your mouth good!

You can find ricotta cheese at any grocery store. I recommend using full fat ricotta cheese for the best results.

Plus, ricotta cheese and lemon are a match made in heaven. The lemon adds a refreshing twist that you are going to love!

Lemon Ricotta Pancakes Stack

Easy Blueberry Sauce

You can serve the pancakes with butter and pure maple syrup, always a winning combo, but I like to mix things up by using a simple blueberry sauce.

You can make the blueberry sauce ahead of time for one less step in the morning! It’s made with blueberries (you can use fresh or frozen), lemon juice, cornstarch, sugar, and water. That’s it!

  • In a small bowl, combine the lemon juice and cornstarch. 
  • 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.
Lemon Ricotta Pancakes with Blueberry Sauce

How to Make Lemon Ricotta Pancakes

It’s only a few more steps than making a boxed pancake mix, but these Lemon Ricotta Pancakes taste 100x better!

  • Whisk all the dry ingredients together in a large mixing bowl: flour, sugar, baking powder, baking soda, and salt.
  • In a second, medium bowl, mix the wet ingredients: ricotta cheese, egg, egg whites, lemon juice and zest, and canola oil. 
  • Pour this into the bowl with dry ingredients and gently fold it all together. Mix it as little as possible! You just want to mix until the dry ingredients are incorporated. The batter will be very thick; that’s normal!
  • Heat a griddle or nonstick skillet over medium heat. Spray it with cooking spray to prevent sticking. If you want to up the decadence level, you can use melted butter instead of cooking spray. Both work great!
  • Use a ⅓ cup measuring cup to drop spoonfuls of batter onto the hot skillet. Cook them for about 2 minutes, until the bottoms are browned and small bubbles form across the top. Flip them and cook for 2 minutes on the other side.
  • Continue making and flipping! You can store pancakes on a baking sheet in the oven heated to 200 degrees until you’re ready to serve them. Nobody likes cold pancakes!
  • Serve with a drizzle of fresh blueberry sauce! YUM!

More Pancake Recipes

Lemon Ricotta Pancakes on plate

Lemon Ricotta Pancakes with Blueberry Sauce

These light and fluffy lemon ricotta pancakes with sweet blueberry sauce are a breakfast favorite!

4.63 from 32 votes
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Cuisine
American
Servings
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 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

Instructions

  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.
Nutrition Facts
Lemon Ricotta Pancakes with Blueberry Sauce
Amount Per Serving
Calories 333 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g25%
Cholesterol 58mg19%
Sodium 303mg13%
Potassium 349mg10%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 19g21%
Protein 12g24%
Vitamin A 298IU6%
Vitamin C 17mg21%
Calcium 184mg18%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Photos by Molly

Thanks for Sharing!

If you make this recipe, please leave a star rating and comment below! You can also share a picture on Instagram! Tag @twopeasandpod and use the hashtag #twopeasandtheirpod.

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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.

    1. 5 stars
      There IS liquid in the batter; lemon juice oil and eggs! We actually made the recipe and it was amazing!

  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. 🙂

    1. 5 stars
      What a shame that your pancakes didn’t turn out light fluffy but it is so unfair to leave commentary when you decided to alter the recipe on your own. If you followed the recipe as written you would have made light and fluffy pancakes just like I made this morning for the hundredth time! These are my husband’s favorites! I have been serving these for brunch for years and everyone not only raves about them but I have shared this recipe numerous times with friends and family. I do not know the owner of this blog and I have successfully made this recipe at least 100 times at this point. You couldn’t flip the pancakes because you left out the oil. You created a dry batter that stuck to your pan. You should own your mistake and not create scenarios as to how reviews are made. I am leaving a positive 5-star review because I actually make these on a regular basis and follow the recipe to the letter and achieve only perfect pancakes EVERY time!! You really need to read the comments before you comment. Your name suits you… BLAH BLAH BLAH

    2. 5 stars
      What a shame that your pancakes didn’t turn out light fluffy @blahblahnelson but it is so unfair to leave commentary when you decided to alter the recipe on your own. If you followed the recipe as written you would have made light and fluffy pancakes just like I made this morning for the hundredth time! These are my husband’s favorites! I have been serving these for brunch for years and everyone not only raves about them but I have shared this recipe numerous times with friends and family. I do not know the owner of this blog and decided to leave a comment because your comment is so unfair! I have successfully made this recipe at least 100 times at this point. You couldn’t flip the pancakes because you left out the oil. You created a dry batter that stuck to your pan. You should own your mistake and not create scenarios as to how reviews are made. I am leaving a positive 5-star review because I actually make these on a regular basis and follow the recipe to the letter and achieve only perfect pancakes EVERY time!! You really need to read the comments before you comment. Your name suits you… BLAH BLAH BLAH

  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.

  10. 5 stars
    These are so amazing! I followed the recipe exactly as it is written and the was just how I would expect it to be for light, fluffy pancakes. Thank you for another delicious recipe!

  11. 5 stars
    I love these pancakes! They are a little time consuming so I only tend to make them for special occasions. I also toss in a few blueberries in the batter.

  12. 5 stars
    Pancakes were light and fluffy! Lemon flavor was perfect. I just wish the recipe had said how many it made. I ran out of pancakes for me.

  13. 5 stars
    My daughter made these for breakfast this morning and they were amazing. I told her after tasting them, “This recipe is a keeper!”! The lemon is present but not overwhelming and the blueberry sauce was perfect.

  14. 5 stars
    I’m rarely compelled to leave a comment on a recipe but wanted to tell you how outstanding these were! I doubled the recipe and was so glad I did as we now have extra to freeze. They were fluffy and moist, with plenty of lemon without being bitter. The blueberry sauce was delicious and not too sweet and made plenty – we’ve been using the leftovers on top of oatmeal this week.

    Also a big fan of your Slow Cooker Vegan Sweet Potato Chili. Thank you for the delicious recipes!

  15. 2 stars
    Sadly this was a big flop for me. I followed the recipe to the T and the pancakes just wouldn’t turn out. They were way to thick to cook in the center. I ended up trying to thin the batter with some milk and eventually resulted to putting the batter into a waffle iron just to get it to cook all the way through. The blueberry syrup was amazing though and I will certainly make that again!

    1. Sorry you had issues! They are a favorite at our house! Glad you liked the sauce.

  16. 5 stars
    Made these pancakes following the recipe exactly, no alterations. It was absolutely delicious! Yes, the consistency of the batter is very dense but it makes for very fluffy pancakes! I had tried another lemon ricotta pancake recipe and they were thinner and the ricotta didn’t come through as well. But these were the perfect amount of lemon and ricotta and great consistency!

  17. Delicious! I followed the recipe as written. The blueberry sauce adds so much more to the fragrant & fluffy pancakes. This recipe is a keeper!

  18. 5 stars
    We loved them. Even my daughter who doesn’t usually like lemony baked goods. The only alteration I made was coursely zesting all the lemons I used to create a punch of lemon that shone through the blueberry syrup. The batter is thick so don’t turn the temp up too high or they will burn. Thanks for a new family favourite.

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