Lemon Ricotta Pancakes With Blueberry Sauce Recipe

Name: Lemon Ricotta Pancakes With Blueberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SAUCE:; 2 cups Frozen Blueberries; 3 Tablespoons Sugar; 2 Tablespoons Lemon Juice; 1 Tablespoon Cornstarch; FOR THE PANCAKES:; 1 cup Ricotta Cheese; 2 Eggs; 2/3 cups Milk; 3 Tablespoons Sugar; 1 Lemon, Zested; 3 Tablespoons Lemon Juice; 1/4 teaspoons Salt; 1/2 teaspoons Nutmeg; 1 cup Flour; 1 Tablespoon Baking Powder; 2 Tablespoons Butter, For Skillet

Servings: persons

FOR THE SAUCE:
2 cups Frozen Blueberries
3 Tablespoons Sugar
2 Tablespoons Lemon Juice
1 Tablespoon Cornstarch
FOR THE PANCAKES:
1 cup Ricotta Cheese
2 Eggs
2/3 cups Milk
3 Tablespoons Sugar
1 Lemon, Zested
3 Tablespoons Lemon Juice
1/4 teaspoons Salt
1/2 teaspoons Nutmeg
1 cup Flour
1 Tablespoon Baking Powder
2 Tablespoons Butter, For Skillet

1
Blueberry Sauce: Combine the blueberries and 3 Tablespoons of sugar in a small saucepan. Bring them to a boil and reduce the heat to allow them to simmer for 5 minutes. Mix 2 Tablespoons of lemon juice and corn starch together in a small bowl, then add it to the blueberries. Allow them to heat and thicken slightly. Remove from the heat and cover the pan to keep the sauce warm while you make the pancakes.
2
Lemon Ricotta Pancakes: In a medium bowl, mix the ricotta cheese, eggs, milk, sugar,lemon zest, 3 Tablespoons of lemon juice, salt, and nutmeg. Add the flour and baking powder and whisk it together.
3
Butter a skillet set on medium high heat. Pour three to four 1/4 cup portions of pancake batter into the hot pan. When bubbles just begin to form on the top of each, flip the pancakes and cook for about 2 more minutes. You want them to be golden brown. Keep them warm in a 150 degree F oven until you have completed all of the pancakes and are ready to serve.
4
Top them with the blueberry sauce or maple syrup.

520

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE SAUCE:, 2 cups Frozen Blueberries, 3 Tablespoons Sugar, 2 Tablespoons Lemon Juice, and more.

Yes, Lemon Ricotta Pancakes With Blueberry Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Ricotta Pancakes With Blueberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions