Fluffy Lemon Ricotta Pancakes

with blueberry sauce
With blueberry sauce
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¾ cup + 1 tbsp All-purpose flour
1 tsp Baking powder
1 pinch Salt
2 Large eggs room temperature
1 ¾ tbsp Granulated sugar
7 ¼ tbsp Ricotta cheese room temperature
4-5 tbsp Whole milk divided
2 tbsp Butter melted 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 ¼ cups Blueberries fresh or frozen unthawed

Nutritional information

  • For blueberry sauce:

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. 

To make the Lemon Ricotta Pancakes, you will need the following ingredients:

Ingridiens for Fluffy Lemon Ricotta Pancakes

Steps to make Fluffy Lemon Ricotta Pancakes


Make blueberry sauce


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.


Combine dry ingredients


In a medium bowl, whisk together ¾ cup and 1 tablespoon all-purpose flour, 1 teaspoon baking powder, and 1 pinch salt.


Whisk eggs and sugar


In a large bowl, whisk together 2 large eggs and 1 ¾ tablespoons granulated sugar.


Add ricotta


Add in 7 ¼ tablespoons ricotta and mix to combine.


Add milk


Add in 4 tablespoons milk and mix until just combined.


Add dry ingredients


Add the dry ingredients a little at a time and mix until just combined.


Add butter


Add in 2 tablespoons melted and cooled butter and gently mix.


Add lemon zest and lemon juice


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.


Cook pancakes


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!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

These pancakes are special because they are extra moist and fluffy inside. Thanks for sharing the recipe!

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