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!
4.55 from 20 votes
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes

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.

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 have had a ricotta pancake recipe book marked for the longest time- I need to finally give it a try! Yours look gorgeous, especially with the blueberry sauce

  2. I have been wanting to make lemon ricotta pancakes for ages! They look thick and luscious and I so love them with the blueberry sauce! I’m sold! Gorgeous!

  3. Thank you Maria! Finally a recipe for these wonderful flavors where you don’t have to whip the whites separately and then fold them in. I will definitely try these soon.

  4. All right, that’s twice in a week that we made the same breakfast treat over the weekend! I tried the lemon ricotta pancake recipe from King Arthur (with Meyer lemons) and our breakfast guests loved them. Yours look absolutely lovely. Can’t wait to see what we’ll both be making this weekend! 🙂

  5. As much as I love experimenting with interesting pancake recipes, somehow I have never made a ricotta version. And I love combining lemon with blueberries, so clearly this is where I need to start!

  6. Oh, wow, these look so light and fluffy! My husband and I enjoy pancakes together a few times per week and are always looking to try something new. Thanks for sharing this wonderful recipe! I’ll have to give it a try with the excess of lemons and ricotta we have!

  7. 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!

    1. 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!

  8. 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!

  9. 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. 🙂

  10. 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!

  11. 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.

  12. 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!

  13. 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 🙂

  14. 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

  15. 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!

  16. 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!!

  17. Hi,
    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!!

  18. 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.

  19. 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!

  20. 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!

  21. 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!

  22. 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!

  23. 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

  24. 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
    yumminess!!

  25. I made these for my soon to be mother-in-law and they certainly helped in winning her over. They were WONDERFUL and she just texted me for the receipe when she got home…she was telling her friend about them and she wants to make it.

  26. Made these this morning! Absolutely delicious! I love lemon anything! I was worried because they were so thick, but after turning down the temp on my griddle & poking some holes with a fork, they cooked all the way through. If I wanted to make them just a bit more lemony, what would you suggest I do? Add more lemon juice to the batter or more zest? They were so good! And fluffy too!

  27. Perfect, delicious! So fluffy and tender!
    Thanks for this recipe! I did cheat and used a blueberry preserve that I heated….I ran out of frozen blueberries! Gasp!

  28. Pingback: A Midwestern Belle
  29. These pancakes were awesome! They reminded me of the ones I order from Alon’s Bakery in Atlanta although those are made with spelt. I did replace part (1/4) of the flour with whole wheat and the oil with applesauce. Overall these were the best pancakes I’ve made!

  30. WOW! I’ve never had such fluffy pancakes… These were delicious! I did make a few lazy-girl adjustments: skipped the zest, and plopped fresh blueberries into the batter on the griddle instead of making a sauce. I also halved the sugar, and they were plenty sweet and delicious with just a pat of butter on top. :3

    I was able to get 6 5-inch pancakes out of the batter.

    Great recipe!

  31. Wondering if the batter can be made the night before? I’m planning to make these for mothers day brunch and it’ll be easier if I could prep ahead of time.


  32. Followed the recipe for a Mother’s Day breakfast.  Easy to make with the kids, and my wife loved them. Only heads-up is that since the batter is do thick, the cakes don’t flatten, and bubbles don’t form o indicate it’s time to flip. 


  33. I successfully made these, woohoo! There are a lot of different recipes out there and I was nervous with which one to go with, but I trust you. I followed it to a tee and they were unreal. The batter is VERY thick and required some effort when spooning them into the pan, otherwise it was great. I served with the syrup and lemon curd, I’m a lush. It was heavenly and beautiful! Thank you so much!


  34. Great recipe! Only change was that I substituted coconut oil for the canola oil. I didn’t have time to make the blueberry sauce, so we topped them with strawberry jam and blueberries-delish!!


  35. I made these pancakes after having lemon ricotta pancakes on vacation in Key West, FL. This recipe was even better than the original! For added fluffiness, I separated and beat the egg whites to soft peaks before folding them into the rest of the wet ingredients.

  36. My mom made these years ago and they were so good! lately I’ve had a craving for some really good pancakes and thought of those so I set out to find the perfect recipe for lemon ricotta pancakes and boy did I find them this recipe was perfect, light, fluffy, and full of flavor they were a hit I’m getting ready to make them again thanks so much for sharing……z


  37. These were the most delicious ricotta pancakes I’ve ever made! The lemon just knocks it out of the park.  I’ve tried others but hands down this is the best recipe I’ve found on the internet! 


  38. Excellent recipe, Maria! I only used a cup of flour and I whipped the 2 extra egg whites into a merengue before folding into the rest of the batter, and they were the fluffiest, most tender pancakes I’ve ever made. So good, they don’t even “need” the blueberry sauce. Sunday mornning breakfast success!

  39. This is our new Sunday favorite. While having lemon zest takes it up a notch, they are just as yummy if all you have is bottled lemon juice. SOOO good!


  40. Just made these for the morning. I don’t like sugar, so I added about a quarter cup of honey to the dry batter and when I whisked, the honey incorporated Beautiful..  and the woman writing this recipe is correct that you do not want to over mix this, even though you’ll be tempted to. This is not a smooth batter. I plopped in the pan and smoothed each flat.. fried it in a little coconut oil and holy crap it’s the most delcious thing in the entire world… hands down best recipe for lemon ricotta pancakes ever 

    1. As an added  comment, most lemon ricotta pancakes you are required to beat the egg whites until they are stiff. I absolutely hate doing this first thing in the morning. It is so time-consuming and doesn’t always turn out right. You have absolutely mastered the loophole here. It is incredible.


  41. These pancakes are delicious and lemony and the blueberry sauce is fantastic.  We’ve made this twice in the past few weeks, and I plan to keep this recipe for future breakfasts! 


  42. I was drawn in by the flavours, which were delicious. But the recipe itself is a nightmare to cook. You end up with a batter that resembles fluffy scrambled eggs, and is too thick to spread out in the pan into the standard pancake shape. This causes the pancakes to cook more on the outside than the inside, so you end up with black surface and a raw middle. I turned the stove to low, and this helped them cook more evenly, but takes 10 minutes/pancake. They are difficult to cook and not worth the hassle.


  43. I made these this morning, and they are truly “cakes” loaded with flavor. I went heavy on the Lemon juice and lemon zest, which worked well. I added just a pinch of salt but I wish I had used a half pinch. I added no sugar to the pancakes or the delicious blueberry mix. Again, personal preference; I never add sugar to my pancakes. I wish I could upload some photos! The mix is heavy and so on my griddle set at 325 degrees, I found they cooked best 2 minutes and 30 seconds per side. To check before you take off the griddle, poke a fork in the center and if it comes out clean, they’re cooked! This is an amazzzzzzing recipe! THANK YOU FOR SHARING!!!

  44. 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!!


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

  46. 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.


  47. 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!


  48. 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!


  49. 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.


  50. 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


  51. 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. 🙂

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