These delightful Lemon Ricotta Pancakes are light, fluffy, and bursting with bright lemon flavor! Topped with an easy blueberry sauce, these pancakes are a delightful combination of flavors and textures that is sure to turn any breakfast or brunch into a memorable meal!
Looking for more breakfast treats? You won’t want to miss these reader favorites: Waffle Recipe, Cherry Cheese Danish and these perfectly fluffy Buttermilk Pancakes!
Ricotta Pancakes
Whether you’re looking to impress guests at a holiday brunch or simply want to treat your family to something special this weekend, these pancakes are just what your menu needs. This Lemon Ricotta Pancakes recipe delivers fluffy pancakes made with fresh lemon zest and creamy ricotta all topped with a homemade blueberry sauce that’s bursting with freshness.
You are going to love the light and fluffy texture of ricotta pancakes infused with the bright and light freshness of lemon. Each pancake is delicately balanced with a hint of citrus and a rich texture, while the blueberry sauce offers a sweet yet tart contrast. A stunning combination of flavors and textures that are refreshing and so, so delicious!
Why You’ll Love These Ricotta Pancakes
Whether you’re planning a leisurely Sunday brunch or looking to add a little gourmet flair to your holiday brunch menu, these pancakes are sure to impress. The combination of light, fluffy lemon ricotta pancakes with the sumptuous homemade blueberry sauce makes every bite sensational.
- Flavor Twist: The lemon zest and ricotta add a fresh and sophisticated flavor to the pancakes.
- Phenomenal Texture: These pancakes are irresistibly fluffy and light yet so wonderfully tender thanks to the combination of ricotta and beaten egg whites.
- Versatile and Customizable: Serve them with the suggested blueberry sauce, or easily adapt them with different toppings to suit your taste. A dusting of powdered sugar, whipped cream or fresh berries would be delicious.
How To Make Lemon Ricotta Pancakes
These delicious pancakes are incredible on their own but we especially love them with this easy blueberry sauce I’m going to show you how to make. Lemon and blueberry are perfect together and complement each other so well! The sauce is absolutely optional but I do recommend you giving it a try! Let’s take a quick look at how to make the blueberry sauce and lemon ricotta pancakes and as always, you can find the full, printable recipe card at the end of this post.
Blueberry Sauce
- Simmer blueberries, sugar and lemon juice until thickened, then cool.
Lemon Ricotta Waffles
- Mix Dry Ingredients: Combine flour, cornstarch, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: Whisk together egg yolks, milk, ricotta, vanilla, lemon zest, and juice.
- Combine Mixtures: Mix wet ingredients into dry, then fold in beaten egg whites and melted butter.
- Optional Blueberries. Add blueberries, if using, folding in just until combined.
- Cook: Pour batter onto a hot griddle and cook until golden. Serve with blueberry sauce.
When zesting the lemon, make sure to zest only the yellow part of the peel, avoiding the white pith beneath, which can be really bitter.
Storage Information
- Make Ahead: Batter can be prepared and stored in the refrigerator overnight. However, for the fluffiest pancakes, it’s best to fold in the whipped egg whites just before cooking.
- Leftovers: Store leftover pancakes individually wrapped in plastic wrap and placed in a ziploc bag in the fridge for up to 2 days. Any leftover Blueberry Sauce should be stored in an airtight glass jar and kept in the refrigerator for up to 1 week.
- Freezing: Store pancakes individually wrapped in plastic wrap and placed in a ziploc bag in the freezer for up to 3 months.
- Reheating: Thaw frozen pancakes in the refrigerator and reheat in the microwave, toaster or on a skillet. Refrigerated pancakes can be reheated the same way.
Variations To Try
These pancakes are perfection! As delicious as this recipe is, try these variations if you want to mix it up a bit:
- Mix chopped pecans or walnuts into the batter for a crunchy texture.
- For a sweet twist, swap out the blueberries for chocolate chips in the batter.
- Try raspberry or strawberry sauce for a different fruity flavor.
Serving Suggestions
Serve these ricotta pancakes with a side of crispy baked bacon, sausage, or fresh fruit for a complete and satisfying breakfast.
Frequently Asked Questions
Can I use frozen blueberries? Yes, frozen blueberries can be used for the sauce and pancakes. No need to thaw them first; just add a few extra minutes to the cooking time.
How can I ensure my pancakes are fluffy? Make sure to beat the egg whites to stiff peaks and fold them in gently. This incorporates air and gives the pancakes a light texture.
What can I substitute for ricotta if I don’t have it? Cottage cheese is a good substitute, though it’s slightly less creamy. Strain or blend it for the best texture.
Do I have to use cornstarch? You could remove the cornstarch and replace it with an equal amount of flour in this recipe. I like using cornstarch because it helps to keep the batter light, especially with the added heaviness of the ricotta.
Trish’s Tips
- These light and fluffy pancakes are bursting with blueberries and fresh lemon flavor. Serve with blueberry sauce for the ultimate breakfast treat.
- It is best to use whole milk ricotta for this recipe, 2% ricotta would be okay too, but refrain from using skim milk ricotta, as it does not have enough fat to create a good, creamy mouthfeel.
- Because of the ricotta in this recipe, these pancakes take slightly longer to cook than traditional pancake batters. You want to make sure you keep your heat to medium low in order to brown the outside slowly enough for the center to cook through. I always like to do one test pancake before I start making batches, to make sure my heat is at a good level.
- It’s best to find small blueberries to use in the pancakes if you’re using. The smaller berries are able to spread out into the batter better, creating a more even distribution of blueberries. You can toss the blueberries in a bit of flour before adding it to the batter. This helps the berries suspend in the batter, instead of sinking right to the bottom.
- Be careful not to over mix the batter. For the fluffiest pancakes, fold the ingredients gently until just combined.
More Breakfast Treats To Try
Lemon Ricotta Blueberry Pancakes with Blueberry Sauce
Ingredients
Lemon Ricotta Pancakes
- 1 ¾ cup all purpose flour
- ¼ cup cornstarch
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs separated and room temperature
- 1 ¼ cups whole milk
- 1 cup whole milk ricotta
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 3 tablespoons salted butter melted
- 1 cup fresh blueberries
Blueberry Sauce
- ½ cup granulated sugar
- ⅓ cup water
- 2 tablespoons lemon juice
- 2 ½ cups fresh blueberries divided
- 2 tablespoons cornstarch
- 4 tablespoons water
Instructions
Blueberry Sauce
- In a saucepan set over a medium heat add the sugar, water, lemon juice and 2 cups of blueberries. Bring to the boil then lower the heat to a simmer and cook for 8 minutes or until the blueberries are starting to break down.½ cup granulated sugar, ⅓ cup water, 2 tablespoons lemon juice, 2 ½ cups fresh blueberries
- Whisk together cornstarch and water and stir it into the blueberry sauce. Continue to cook for another couple of minutes – the sauce will be thick and, when ready will coat the back of a spoon.2 tablespoons cornstarch, 4 tablespoons water
- Remove from the heat and add ½ cup of blueberries, mix in then leave to cool.2 ½ cups fresh blueberries
Lemon Ricotta Pancakes
- In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda and salt. Set aside.1 ¾ cup all purpose flour, ¼ cup cornstarch, ¼ cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a medium bowl whisk together the egg yolks, milk, ricotta, vanilla extract, lemon juice and zest.2 large eggs, 1 ¼ cups whole milk, 1 cup whole milk ricotta, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, 3 tablespoons lemon juice
- Pour the liquid ingredients into the dry and mix until just combined.
- In a medium bowl, whip the egg whites with a whisk or hand held mixer with the whisk attachment until stiff peaks have formed. Gently fold egg whites into batter until just combined. A few streaks of egg white is ok. Take care not to over mix.2 large eggs
- Quickly fold in the melted butter and the blueberries (if using).3 tablespoons salted butter, 1 cup fresh blueberries
- Drop 1⁄4 cup of batter onto a hot, greased griddle or large nonstick pan over medium to medium low heat.
- Cook until the edges are set and the bottom is golden brown, about 2-3 minutes. Flip and cook for 1-2 more minutes. Repeat with the remaining batter.
- You can keep the pancakes warm between batches by keeping them on a baking sheet in a 170°F oven.
- Serve warm with blueberry sauce.
Notes
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- Make Ahead: Batter can be prepared and stored in the refrigerator overnight. However, for the fluffiest pancakes, it’s best to fold in the whipped egg whites just before cooking.
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- Leftovers: Store leftover pancakes individually wrapped in plastic wrap and placed in a ziploc bag in the fridge for up to 2 days. Any leftover Blueberry Sauce should be stored in an airtight glass jar and kept in the refrigerator for up to 1 week.
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- Freezing: Store pancakes individually wrapped in plastic wrap and placed in a ziploc bag in the freezer for up to 3 months.
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- Reheating: Thaw frozen pancakes in the refrigerator and reheat in the microwave, toaster or on a skillet. Refrigerated pancakes can be reheated the same way.
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