These Lemon Ricotta Pancakes with Blueberry Sauce are incredibly light, fluffy, and full of vibrant lemon flavor. The addition of ricotta cheese makes these pancakes extra creamy and tender, while the fresh blueberry sauce adds a sweet, fruity touch. This dish is perfect for a special breakfast or brunch, offering a delightful twist on classic pancakes.

Full Recipe:

Ingredients

For the pancakes:

• 1 ¼ cups all-purpose flour

• 3 tablespoons sugar

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 cup ricotta cheese

• 1 tablespoon canola oil

• 1 large egg

• 2 large egg whites

• ½ cup freshly squeezed lemon juice (about 3 lemons)

• 2 teaspoons lemon zest

For the blueberry sauce:

• 1 ½ tablespoons freshly squeezed lemon juice

• 1 ½ teaspoons cornstarch

• 2 cups fresh blueberries

• 2 tablespoons sugar

Directions

1. Preheat the oven and griddle: Preheat the oven to 200°F (to keep the pancakes warm) and a nonstick griddle to 350°F.

2. Make the blueberry sauce: In a small bowl, mix lemon juice and cornstarch. In a medium saucepan, combine blueberries, sugar, and 2 tablespoons water. Stir in the lemon juice mixture. Bring to a boil, then reduce the heat and simmer for about 5 minutes until the sauce thickens. Keep warm and set aside.

3. Make the pancake batter: In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. In a separate measuring cup or bowl, whisk together ricotta cheese, oil, egg, egg whites, lemon juice, and zest.

4. Combine wet and dry ingredients: Pour the wet ingredients into the dry and stir with a rubber spatula until just combined. The batter will be thick.

5. Cook the pancakes: Lightly grease the griddle or a nonstick skillet. Scoop 1/3 cup of batter for each pancake. Cook until bubbles appear on top and the underside is golden brown, about 2 minutes. Flip and cook for another 1-2 minutes. Keep pancakes warm in the oven.

6. Serve: Serve the pancakes immediately with a generous amount of blueberry sauce drizzled over the top.

Nutrients (per serving)

• Calories: 290 kcal

• Carbohydrates: 39g

• Protein: 9g

• Fat: 12g

• Saturated Fat: 5g

• Cholesterol: 80mg

• Sodium: 350mg

• Potassium: 190mg

• Fiber: 3g

• Sugar: 16g

• Vitamin A: 180 IU

• Vitamin C: 12mg

• Calcium: 80mg

• Iron: 1mg

The Pancakes: Light, Fluffy, and Creamy

The key to the irresistible texture of these pancakes is the ricotta cheese. By incorporating ricotta into the batter, the pancakes become incredibly moist and tender, with a delicate creamy consistency. The ricotta’s richness balances out the tangy lemon juice and zest, creating a perfectly harmonious flavor profile. The combination of egg yolks and egg whites in the batter further enhances the fluffiness of the pancakes, giving them a light, airy texture that melts in your mouth.

The lemon juice and zest infuse the pancakes with a fresh, citrusy zing, making each bite refreshing and aromatic. The dry ingredients—flour, sugar, baking powder, baking soda, and salt—provide the perfect base for the wet ingredients and help the pancakes rise and cook evenly. The sugar adds a subtle sweetness, while the baking soda and powder ensure a fluffy, tender result.

The Blueberry Sauce: Sweet and Tangy

The blueberry sauce takes these pancakes to the next level. Made with fresh blueberries, sugar, and a touch of lemon juice, the sauce is both sweet and tangy, adding a burst of flavor that perfectly complements the lemony pancakes. The lemon juice in the sauce enhances the blueberry flavor, making it bright and refreshing. The cornstarch helps thicken the sauce, giving it a rich, velvety texture that coats the pancakes beautifully.

Cooking the blueberries with sugar and a bit of water creates a syrupy sauce that’s sweet without being overwhelming. Simmering the mixture with the lemon juice and cornstarch for a few minutes allows the sauce to thicken slightly and develop a glossy, smooth texture. The result is a decadent, homemade blueberry sauce that is both comforting and fresh.

Cooking Process: Simple and Quick

Making these Lemon Ricotta Pancakes with Blueberry Sauce is quick and straightforward. First, prepare the blueberry sauce by combining the blueberries, sugar, lemon juice, and cornstarch in a saucepan. The sauce simmers on the stove for a few minutes, thickening into a luscious, syrupy consistency. While the sauce is cooking, you can prepare the pancake batter.

In a large bowl, whisk together the dry ingredients, and in a separate bowl, combine the ricotta cheese, oil, eggs, lemon juice, and lemon zest. Once the wet ingredients are mixed, pour them into the dry ingredients and stir gently with a rubber spatula until just combined. The batter will be thick, but that’s what helps create the fluffy texture when cooked.

Heat a nonstick griddle or skillet to 350°F, lightly greased, and scoop about 1/3 cup of batter for each pancake. Cook the pancakes for about 2 minutes on each side until golden brown, flipping them when bubbles appear on the top. Keep the cooked pancakes warm in the oven until all the pancakes are ready to serve.

Serving Suggestions: A Perfect Breakfast or Brunch

These Lemon Ricotta Pancakes with Blueberry Sauce make a perfect breakfast or brunch dish. Serve them hot with a generous drizzle of the blueberry sauce over the top, and garnish with a little extra lemon zest or fresh blueberries for added visual appeal. The combination of the creamy ricotta pancakes and the sweet, tangy blueberry sauce creates a deliciously balanced meal that’s both comforting and refreshing.

Pair the pancakes with a side of scrambled eggs or bacon for a more complete breakfast, or serve them with a light fruit salad to add even more fresh flavors to the dish. A cup of freshly brewed coffee or a chilled glass of orange juice would be the perfect drink to complement the pancakes.

Nutritional Information: A Balanced Treat

Each serving of Lemon Ricotta Pancakes with Blueberry Sauce contains 290 calories, making them a satisfying yet moderate option for breakfast or brunch. With 9 grams of protein, these pancakes provide a nice amount of filling protein from the ricotta and eggs. The dish also contains 12 grams of fat, including 5 grams of saturated fat, which comes primarily from the creaminess of the ricotta cheese.

The pancakes contain 39 grams of carbohydrates, with 16 grams of sugar, primarily from the blueberries and sugar in the sauce. There is 1 gram of fiber, which helps make this dish a more balanced choice. The sodium content is 330mg, which is reasonable, considering the ingredients. The pancakes also provide 240 IU of vitamin A, 12mg of vitamin C, and 120mg of calcium, thanks to the cheese and other ingredients, contributing to overall health benefits.

Conclusion: A Sweet and Refreshing Breakfast Treat

Lemon Ricotta Pancakes with Blueberry Sauce are a light, fluffy, and indulgent twist on the classic pancake. The combination of creamy ricotta, zesty lemon, and sweet blueberry sauce makes these pancakes a delightful choice for breakfast or brunch. Easy to prepare and bursting with fresh, vibrant flavors, this dish is sure to become a family favorite. Whether you serve them for a special occasion or just a weekend treat, these pancakes are guaranteed to brighten your morning and satisfy your taste buds.