Description
These Lemon Ricotta Pancakes are light, fluffy, and infused with fresh lemon zest, perfectly paired with a sweet homemade blueberry sauce for a delicious breakfast or brunch treat.
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)
Instructions
- In a large mixing bowl, whisk together the ricotta cheese, milk, eggs, vanilla extract, lemon zest, and lemon juice until well combined.
- In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip and cook the other side until golden brown and cooked through, another 2 minutes.
- For the blueberry sauce, combine blueberries, sugar, water, and lemon juice in a small saucepan over medium heat.
- Bring to a simmer and cook for 8–10 minutes, stirring occasionally. If desired, add the cornstarch slurry to thicken the sauce and cook for 1–2 more minutes.
- Serve the warm pancakes topped with blueberry sauce.
Notes
- Do not overmix the batter to keep the pancakes light and fluffy.
- Use fresh lemon juice and zest for the best flavor.
- The blueberry sauce can be made in advance and stored in the refrigerator.
- You can substitute part-skim ricotta if preferred.
- These pancakes freeze well; reheat in a toaster or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes with sauce
- Calories: 270
- Sugar: 13g
- Sodium: 230mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg
