Lemon Ricotta Pancakes

Breakfast is a really serious thing where I come from. At least once during the weekend, I like to cook a big breakfast for Trevor and our little bacon-fiend children.

I’m a big morning person (and usually hopped up on caffeine) so it’s easier to tackle ambitious meals earlier in the day. These lemon ricotta pancakes (originally found on Damn Delicious) are super simple (so you may not need that extra cup of coffee to get through these), and they’re really delicious.

I’m kind of burned out right now on regular ol’ pancakes from a box. We’ve all eaten them a million times, and mine usually come out the consistency of roofing shingles. The lemon and ricotta make the pancakes tart and light, and the blueberry sauce adds that extra richness to balance everything out. Add in a big side of bacon and you’ve got a great balance of salty and sweet here.

These are perfect for your small family breakfast or make a big batch and keep them warm in the oven (like 200 degrees) for a larger brunch crowd. Enjoy!

Read on for the recipe.


Lemon Ricotta Pancakes with Homemade Blueberry Sauce

  • Servings: 4 people
  • Difficulty: easy
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  • 1 1/2 tbsp. freshly squeezed lemon juice
  • 1 1/2 tsp. corn starch
  • 2 cups fresh blueberries
  • 2 tbsp. sugar
  • 1 1/4 cups all-purpose flour
  • 3 tbsp. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup ricotta
  • 1 tablespoon canola oil
  • 1 large egg
  • 2 large egg whites
  • 1/2 cup freshly squeezed lemon juice
  • 2 tsp. lemon zest

Instructions:

Preheat a nonstick griddle.

To make the blueberry sauce, combine lemon juice and cornstarch in a small bowl; set aside. In a medium saucepan, combine blueberries, sugar and 2 tablespoons water. Stir in lemon juice mixture. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 5 minutes. Keep warm; set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together ricotta, oil, egg, egg whites, lemon juice and zest. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Lightly coat a griddle or nonstick skillet with nonstick spray. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and the underside is nicely browned, about 2 minutes. Flip and cook the pancakes on the other side, about 1-2 minutes longer; keep warm in oven.

Serve immediately with blueberry sauce.