My kids love pancakes for breakfast, so when I have blueberries on hand, I make these Lemon Ricotta Pancakes and serve them with my homemade blueberry sauce. Tender and flavorful, they make for the most comforting breakfast. But if you prefer soufflé-like pancakes, this version of lemon-kissed ricotta pancakes just fits the bill.
Depending on the consistency of your ricotta cheese, you may need to add more milk or all-purpose flour to the batter. Use whole-milk ricotta and whole milk for best results. You can use either fresh or frozen (do not thaw and cook from frozen) blueberries for the blueberry sauce. Enjoy the pancakes warm with a pat of butter and a good drizzle of that blueberry sauce.
To make the Lemon Ricotta Pancakes, you will need the following ingredients:
In a medium pot, whisk together 3 tablespoons granulated sugar, 2 teaspoons cornstarch, 1 pinch cinnamon, and 2 tablespoons water. Then add in 1 teaspoon lemon juice and 1 ¼ cups blueberries and bring to a boil over medium heat. Reduce the heat to medium-low and cook, constantly stirring, until thickened, 2-3 minutes. Remove from the heat. Serve over the pancakes.
In a medium bowl, whisk together ¾ cup and 1 tablespoon all-purpose flour, 1 teaspoon baking powder, and 1 pinch salt.
In a large bowl, whisk together 2 large eggs and 1 ¾ tablespoons granulated sugar.
Add in 7 ¼ tablespoons ricotta and mix to combine.
Add in 4 tablespoons milk and mix until just combined.
Add the dry ingredients a little at a time and mix until just combined.
Add in 2 tablespoons melted and cooled butter and gently mix.
Gently stir in 1 tablespoon zest and 2 tablespoons lemon juice. If the batter is too thick, add in the remaining 1 tablespoon milk. Do not overmix.
Heat a lightly greased pan over medium heat. Drop about ¼ cup of batter onto the pan, spacing at least an inch apart. Cook for 2 to 3 minutes or until a few bubbles appear on the top and the bottoms are golden brown, then flip and cook until the other side is golden brown, about 2 minutes. Repeat with the remaining batter, brushing the pan with more butter.
Serve warm with butter and blueberry syrup. Enjoy!
Made with fresh ricotta and a squeeze of lemon, these tender Lemon Ricotta Pancakes make for the most comforting breakfast. Did you make this recipe? Let us know what you think in the comments below!
Superb pancakes, wow! I made them last weekend while reminiscing about childhood breakfasts. The ricotta really adds a nice touch. My friends loved them too, especially with that blueberry sauce. Definitely a new favorite!
Super easy pancakes. I made these lemon ricotta pancakes for a weekend brunch with friends and they absolutely loved them. Perfectly fluffy and the blueberry sauce was a hit. Definitely making this again soon.
Yum
Simply the best. My kids devoured these pancakes last Sunday. The ricotta makes them so fluffy and delicious. I even added a touch of vanilla for extra flavor. They are a family favorite now, and I'm so proud to have found this recipe.
Superb! These pancakes are a game-changer! I was worried about trying something new, but they turned out fluffy and delightful. My kids couldn't get enough of them with the blueberry sauce. I felt so proud serving them breakfast like this!
Delicious!
These pancakes were a delight for my kids. Thanks.
I recently made the Fluffy Lemon Ricotta Pancakes for breakfast. They were so fluffy and lemony, and topped with blueberry sauce, it felt like a special treat. I can't wait to share them with friends on the weekend.
Absolutely loved makin' these pancakes! We had 'em for brekkie on a rainy day, all cozy with my kids. The blueberry sauce was a hit, try it! 🍋🫐
Superb fluffy pancakes!
These Lemon Ricotta Pancakes are just superb! I made them for my wife on a Sunday morning, and we both loved the fluffy texture. The blueberry sauce adds a fresh twist, making our breakfast unforgettable. Can’t wait to make them again!
These pancakes are special because they are extra moist and fluffy inside. Thanks for sharing the recipe!
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