Name: Lemon Ricotta Pancakes with Blueberry Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup ricotta cheese; 3/4 cup milk; 2 large eggs; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 cup all-purpose flour; 2 tablespoons granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Butter or oil for cooking; For the Blueberry Sauce:; 2 cups fresh or frozen blueberries; 1/4 cup granulated sugar; 1/4 cup water; 1 tablespoon fresh lemon juice; 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

Why You’ll Love Lemon Ricotta Pancakes with Blueberry Sauce Recipe

These pancakes are exceptionally tender thanks to creamy ricotta cheese, with fresh lemon zest and juice adding a bright, refreshing flavor. The homemade blueberry sauce brings a naturally sweet, fruity contrast that complements the citrus notes beautifully. This recipe is simple enough for a relaxed morning yet elegant enough to serve to guests or for special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lemon Ricotta Pancakes:
flour
sugar
baking powder
baking soda
salt
ricotta cheese
eggs
milk
vanilla extract
lemon zest and juice
butter

Blueberry Sauce:
sugar
cornstarch
water
fresh blueberries

Directions

Prepare Pancake Batter: In a small bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate large bowl, combine ricotta cheese, eggs, milk, vanilla extract, lemon zest, and lemon juice.

Add the dry ingredients to the wet mixture and whisk gently until just combined, taking care not to overmix.

Heat a griddle or large skillet over medium heat and lightly grease with butter or non-stick spray.

Pour about one third cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown. Transfer cooked pancakes to a warm oven while finishing the remaining batter.

Make Blueberry Sauce: In a medium saucepan, stir together the sugar and cornstarch, then add the water. Cook over medium heat, stirring constantly, until the mixture begins to thicken. Add the blueberries and continue cooking until the sauce reaches your desired consistency.

Serve the pancakes stacked and generously spoon the warm blueberry sauce over the top.

Servings and timing

Servings: About 14 pancakes (serves 4 to 6)
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Add a pinch of cinnamon or nutmeg to the pancake batter for warm spice notes.

Fold fresh blueberries or raspberries directly into the batter for bursts of fruit in every bite.

Replace the blueberry sauce with a mixed berry or strawberry compote.

Use Meyer lemons for a sweeter, more floral citrus flavor.

Separate the eggs and fold whipped egg whites into the batter for extra-light pancakes.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat or in the microwave in short intervals until warmed through. The blueberry sauce can be stored separately in the refrigerator for up to one week and reheated on the stovetop or in the microwave. To freeze, place cooled pancakes in a single layer until firm, then transfer to a freezer-safe bag for up to 3 months. Reheat directly from frozen in a toaster oven or microwave.

FAQs

What type of ricotta is best for these pancakes?

Full-fat or part-skim ricotta both work well, providing a creamy texture without making the pancakes heavy.

Can I use frozen blueberries for the sauce?

Yes, frozen blueberries work well. The sauce may need a little extra time to thicken.

How do I prevent dense pancakes?

Avoid overmixing the batter. Stir just until the ingredients are combined to keep the pancakes light.

Can I make the batter ahead of time?

The batter can be prepared up to one hour in advance and stored in the refrigerator, though fresher batter yields fluffier pancakes.

Can I use a different fruit for the sauce?

Raspberries, blackberries, strawberries, or a mixed berry blend are all great alternatives.

Are these pancakes sweet enough without syrup?

The blueberry sauce adds plenty of sweetness, but syrup can be added if desired.

Can I make this recipe gluten-free?

A gluten-free all-purpose flour blend can be used, though the texture may differ slightly.

What milk works best in this recipe?

Two percent milk is commonly used, but whole milk or dairy-free alternatives also work.

How can I thicken the blueberry sauce more?

Stir a small amount of cornstarch with water and simmer the sauce until it thickens further.

Can these pancakes be frozen?

Yes, they freeze very well and can be stored for up to three months.

Conclusion

These lemon ricotta pancakes with blueberry sauce combine soft, citrus-kissed pancakes with a vibrant homemade fruit topping for a breakfast that feels both comforting and special. Ideal for slow weekends or memorable brunches, this recipe delivers bright flavor, tender texture, and satisfying sweetness in every bite.

Lemon Ricotta Pancakes with Blueberry Sauce