Lemon Ricotta Pancakes & Blueberry Sauce

Bright, fluffy, and wonderfully tender, these lemon ricotta pancakes melt in your mouth and pair beautifully with warm homemade blueberry sauce. The ricotta gives them a luxurious texture while lemon zest adds a refreshing pop of sunshine. Perfect for brunch or a cozy weekend breakfast.

Yield
12 small pancakes (4 servings)

Ingredients

For the Pancakes:
1 cup all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2 large eggs
¾ cup milk (plus more if needed)
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 tablespoons melted butter

For the Blueberry Sauce:
1 ½ cups fresh or frozen blueberries
¼ cup sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon water
1 teaspoon cornstarch mixed with 2 teaspoons cold water (optional for thickening)

Instructions

Step 1: Make the Blueberry Sauce
In a small saucepan, combine blueberries, sugar, lemon juice, lemon zest, and water. Bring to a gentle simmer over medium heat. Cook 5–7 minutes, stirring occasionally, until the berries soften and release their juices.
For a thicker sauce, stir in the cornstarch slurry and simmer 1–2 minutes more. Keep warm.

Step 2: Mix the Pancake Batter
In a bowl, whisk together the flour, baking powder, salt, and sugar.
In a separate bowl, whisk ricotta, eggs, milk, lemon zest, lemon juice, vanilla, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Batter should be thick—add 1–2 tablespoons more milk only if needed.

Step 3: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease.
Scoop ¼-cup portions of batter onto the griddle. Cook until bubbles form on the surface and edges look set, then flip and cook another 1–2 minutes.
Repeat until all the batter is used.

Step 4: Serve
Stack warm pancakes and spoon generous amounts of warm blueberry sauce over the top. Garnish with fresh berries, whipped cream, or extra lemon zest.

Kitchen Tips

Do not overmix the batter—lumps create fluffier pancakes.
Ricotta makes the pancakes rich and tender; thicker batter gives better height.
Use Meyer lemons for a slightly sweeter, floral lemon flavor.
Blueberry sauce can be made up to 2 days ahead and reheated.

Nutritional Information (Per Serving)

Calories 340, Protein 11g, Carbohydrates 45g, Fiber 2g, Net Carbohydrates 43g, Fat 12g, Saturated Fat 6g, Cholesterol 90mg, Sodium 310mg, Sugars 18g, Glycemic Index Medium