Lemon Ricotta Pancakes with Blueberry Sauce

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!
4.66 from 35 votes

Ingredients
  

To make the blueberry sauce:

  • 1 ½ tablespoons fresh lemon juice
  • 1 ½ teaspoons cornstarch
  • 2 cups fresh or frozen blueberries
  • 2-3 tablespoons granulated sugar
  • 2 tablespoons water

To make the pancakes:

  • 1 ¼ cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup ricotta cheese
  • 1 large egg
  • 2 large egg whites
  • ½ cup fresh lemon juice
  • 2 teaspoons grated lemon zest
  • 1 tablespoon canola oil

Instructions
 

  • 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.
  • 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.
  • Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray.  Drop about ⅓ 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

Calories: 333kcal, Carbohydrates: 49g, Protein: 12g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 58mg, Sodium: 303mg, Potassium: 349mg, Fiber: 2g, Sugar: 19g, Vitamin A: 298IU, Vitamin C: 17mg, Calcium: 184mg, Iron: 2mg

Have you tried this recipe?

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Photos by Molly

Thanks for Sharing!

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Maria

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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  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 love the way you set the table in that first picture – huge plate of pancakes, hot tea, bacon … I just wanted to sit down and have at it!

  3. My husband is a huge fan of pancakes and me not so much but I do like ricotta pancakes – this will make both of us happy!

  4. Lemon and blueberries are two of my favorite things. I’ve made the french toast version of this. I’m excited to make the pancake one now!

  5. 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!

  6. 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.

  7. Oh wow! that is so vibrant. I have always wanted to make ricotta pancakes and these lemony beauties seem like the perfect way to start!

  8. 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! 🙂

  9. 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!

  10. 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!

  11. I love, love, love a good pancake! Beautiful pictures, makes me want to dive right in! Lemon and blueberry are just magic.

  12. 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!

  13. I just made pancakes last week with blueberry sauce. It is so good I can’t imagine not having pancakes without it now. These pancakes are beautiful!

  14. I almost cried that, right now at 3:15, I just realized it was national pancake day. Oh well…maybe pancakes for dinner to redeem myself?!

    Yours look amazing!

    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!

  15. That stack of pancakes looks heavenly, especially with all the blueberries dripping off. I love that it uses ricotta, I have a little cafe near me that makes ricotta pancakes and they are so light and fluffy – now I can have my own at home!

  16. 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!

  17. Pancake day is one of my favorites 🙂 I recently made a strawberry shortcake pancake with ricotta and have been wanting to use it in pancakes again ever since! Thanks for a great recipe to do so 🙂

  18. 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. 🙂

  19. These pancakes look truly divine and I’m already planning to add the blueberry sauce to my pancake dinner tonight!

  20. 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!

  21. These pancakes look amazing! You really can’t go wrong with lemon, ricotta, and blueberries!

  22. You’re not going to believe this, but this was on my ideas list! I was going to make this exact thing in a few days, but you beat me to the punch! These look delicious.

  23. 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.

  24. 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!

  25. 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!

  26. 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 🙂

  27. 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

  28. 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!

  29. 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!!

  30. 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!!

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

  31. 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.

  32. 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!

  33. 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!

  34. 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!

  35. 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!

  36. 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

  37. 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!!

  38. 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.

  39. 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!

  40. 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!

  41. If I make the batter and blueberry sauce a couple days before I cook/serve them, do you think it will still taste OK?

  42. 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!

  43. 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!

  44. 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.

  45. 5 stars
    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. 

  46. 5 stars
    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!

  47. 5 stars
    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!!

  48. 5 stars
    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.

  49. 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

  50. 5 stars
    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! 

  51. 5 stars
    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!

  52. 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!

  53. 4 stars
    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.

  54. 5 stars
    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! 

  55. 3 stars
    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.

  56. 4 stars
    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!!!

  57. 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!!

  58. 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 

  59. 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!

  60. 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!

  61. 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!

  62. 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.

  63. 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

  64. 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

  65. 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.

  66. 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!

  67. 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.

  68. 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.

  69. 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.

  70. 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!

  71. 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.

  72. 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!

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

  74. 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.

  75. 5 stars
    I make these pancakes every time we have visitors and always get raving reviews. These just melt in your mouth and flavor is fantastic. They require a little more work but they’re worth it because these pancakes are special. Yes, they’re thick, but I just use the back of a scoop to spread out a bit and that works. I didn’t have lemons one time and subbed fresh orange juice. That was really really good too. I def recommend this recipe.

  76. 5 stars
    Made these this morning. They’re absolutely delicious. Big and fluffy, and the blueberry sauce is great. I might add a little less cornstarch next time to keep it a bit looser. The only thing I did differently is I didn’t remove the two egg yolks–I hate tossing ingredients if I don’t need to

    Two yolks doesn’t add much liquid to a recipe, but it was more than wet enough to become excellent pancakes, and I didn’t have any issues cooking them through.

    I’ve noticed there are two types of pancake batters. Ones your pour, and ones you scoop onto the griddle. This recipe is scooped, not poured. If you’re used to pouring, this might be a bit of a surprise once you mix it all together.