Ricotta Pancakes With Blueberries Sauce Recipe

Name: Ricotta Pancakes With Blueberries Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BLUEBERRIES SAUCE; 12 ounces frozen blueberries, thawed; 1 tablespoon sugar; 2 tablespoons water; 1/2 teaspoon lemon zest; 1 pinch cinnamon; RICOTTA PANCAKES; 2/3 cup low-fat ricotta; 1/4 cup milk, 2%; 1 large egg, separated; 1 large egg white; 1 tablespoon lemon juice; 6 tablespoons whole wheat flour; 1/4 teaspoon baking powder; 1 pinch salt; 1 teaspoon coconut oil, virgin (or canola oil)

Servings: persons

BLUEBERRIES SAUCE
12 ounces frozen blueberries, thawed
1 tablespoon sugar
2 tablespoons water
1/2 teaspoon lemon zest
1 pinch cinnamon
RICOTTA PANCAKES
2/3 cup low-fat ricotta
1/4 cup milk, 2%
1 large egg, separated
1 large egg white
1 tablespoon lemon juice
6 tablespoons whole wheat flour
1/4 teaspoon baking powder
1 pinch salt
1 teaspoon coconut oil, virgin (or canola oil)

1
["Make the blueberries sauce:
2
In a small saucepan over medium heat, cook blueberries, 2 Tbsp water, 1 Tbsp sugar, the lemon zest, and cinnamon, stirring frequently, until syrupy, about 5 minutes. Remove from heat.", "Pancakes:
3
Blend one egg yolk and ricotta in a food processor until smooth. Add milk, lemon juice, flour, remaining 2 tsp sugar, baking powder, and salt, and process until completely blended. Pour into a mixing bowl.", "Beat 2 egg whites in another bowl until stiff peaks form; fold gently into batter.", "Heat oil in a large nonstick skillet over medium-low heat. Pour batter into skillet by the quarter cup (scant). Cook until tops are bubbly and dry-looking, about 4 minutes; turn and cook until golden brown, about 4 minutes more.", "Serve with blueberry sauce.
4
Garnish with fresh berries or powder sugar, if desired."]

364

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

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 16 ingredients. The key ingredients include: BLUEBERRIES SAUCE, 12 ounces frozen blueberries, thawed, 1 tablespoon sugar, 2 tablespoons water, and more.

Yes, Ricotta Pancakes With Blueberries 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!

Ricotta Pancakes With Blueberries Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions