- Âľ cup + 1 tbsp All-purpose flour
- 1 tsp Baking powder
- 1 pinch Salt
- 2 Large eggsroom temperature
- 1 Âľ tbsp Granulated sugar
- 7 ÂĽ tbsp Ricotta cheeseroom temperature
- 4-5 tbsp Whole milkdivided
- 2 tbsp Buttermelted and cooled for a few of minutes
- 1 tbsp Lemon zest
- 2 tbsp Lemon juice
For blueberry sauce:
- 3 tbsp Granulated sugar
- 2 tsp Cornstarch
- 1 pinch Cinnamon
- 2 tbsp Water
- 1 tsp Lemon juice
- 1 ÂĽ cups Blueberriesfresh or frozen unthawed
Fluffy Lemon Ricotta Pancakes
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.Â
To make the Lemon Ricotta Pancakes, you will need the following ingredients:
Steps to make Fluffy Lemon Ricotta Pancakes
1 | Make blueberry sauce | 5 |
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 ÂĽ 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. | ||
2 | Combine dry ingredients | 1 |
3 | Whisk eggs and sugar | 2 |
4 | Add ricotta | 1 |
5 | Add milk | 1 |
6 | Add dry ingredients | 2 |
7 | Add butter | 1 |
8 | Add lemon zest and lemon juice | 1 |
9 | Cook pancakes | 20 |
Heat a lightly greased pan over medium heat. Drop about ÂĽ 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. | ||
10 | Serve | |
Recipe Reviews
These pancakes are special because they are extra moist and fluffy inside. Thanks for sharing the recipe!
Write your own review