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Lemon Ricotta Pancakes

Fluffy pancakes infused with lemon and ricotta, topped with a vibrant blueberry sauce, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pancake Ingredients
  • 2 large eggs Provide structure and richness.
  • 2 tablespoons granulated sugar Adds sweetness.
  • 2 teaspoons baking powder Leavening agent for fluffiness.
  • 1/4 teaspoon salt Balances flavors.
  • 1 cup ricotta Creates a creamy texture.
  • 3/4 cup whole or heavy milk Moistens the batter.
  • 1 cup all-purpose flour Forms the base structure.
  • 2 tablespoons butter Adds flavor and moisture.
  • 1 tablespoon lemon zest Adds citrus aroma.
  • 2 tablespoons lemon juice Balances sweetness.
Blueberry Sauce Ingredients
  • 1/4 cup granulated sugar Sweetens the sauce.
  • 1 tablespoon cornstarch Thickens the sauce.
  • 1/2 teaspoon cinnamon Adds spice.
  • 1/2 cup water Creates the sauce base.
  • 2 cups blueberries Main ingredient for the sauce.

Method
 

Preparation
  1. In a medium bowl, whisk together the flour, baking powder, and salt.
  2. In a large bowl, whisk the eggs and sugar until well combined, then add the ricotta and mix together. Add milk and mix just to combine.
  3. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
  4. Add melted butter, gently mixing together while being careful not to overmix. Stir in lemon zest and lemon juice. Adjust the mixture with more milk if necessary for the desired consistency.
Cooking Pancakes
  1. Brush a pan with butter and heat over medium heat.
  2. Pour about 1/4 cup of batter onto the pan, spacing pancakes at least an inch apart.
  3. Cook until golden brown and bubbling, about 2 to 3 minutes. Flip and cook the other side for about 2 minutes. Repeat with remaining batter, adding more butter as needed.
Making Blueberry Sauce
  1. In a medium pot, whisk together sugar, cornstarch, and cinnamon. Stir in water and mix well.
  2. Add lemon juice and blueberries, bringing the mixture to a boil over medium heat.
  3. Reduce heat to medium-low and cook, stirring constantly until thickened, about 2 to 3 minutes. Remove from heat.
Serving
  1. Serve pancakes warm with butter and blueberry sauce or toppings of choice.

Notes

For the fluffiest pancakes, ensure eggs and ricotta are at room temperature. Avoid overmixing for a lighter texture. Keep pancakes warm in a low oven (around 200°F) while cooking the rest.