Name: Lemon Ricotta Pancakes with Blueberry Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1¼ cups all-purpose flour; 3 tablespoons granulated sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup full-fat ricotta cheese; 1 large egg; 2 large egg whites; ½ cup fresh lemon juice (about 2 lemons); 2 teaspoons lemon zest; 1 tablespoon vegetable oil; Cooking spray or oil for griddle; 2 cups fresh or frozen blueberries; 2–3 tablespoons sugar; 2 tablespoons water; 1½ tablespoons lemon juice; 1½ teaspoons cornstarch

Why You’ll Love This Recipe

I love how these pancakes bring together the richness of ricotta and the zesty brightness of lemon. The result is a tender, almost cake-like texture that’s both refreshing and satisfying. Topped with a homemade blueberry sauce, this dish feels like a luxurious breakfast or brunch without being too heavy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pancakes:
1¼ cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup full-fat ricotta cheese
1 large egg
2 large egg whites
½ cup fresh lemon juice (about 2 lemons)
2 teaspoons lemon zest
1 tablespoon vegetable oil (canola or avocado)
Cooking spray or extra oil, for griddle

For the blueberry sauce:
2 cups fresh or frozen blueberries
2–3 tablespoons sugar
2 tablespoons water
1½ tablespoons lemon juice
1½ teaspoons cornstarch

directions

To start, I make the blueberry sauce. I whisk the lemon juice and cornstarch together until smooth. In a saucepan, I combine the blueberries, sugar, and water, and bring it to a boil. Once boiling, I stir in the cornstarch mixture and simmer until the sauce slightly thickens. I cover it and keep it warm.

In a large bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, I whisk the ricotta, egg, egg whites, lemon juice, zest, and oil until blended.

I gently fold the wet mixture into the dry ingredients until just combined. The batter is thick, which gives the pancakes their lovely texture.

I heat a griddle or nonstick skillet over medium heat and lightly grease it. Using about ⅓ cup of batter per pancake, I cook each one for 2 minutes or until the bottom is golden and the edges are set. I flip and cook for another 2 minutes. If I’m making a batch, I keep the pancakes warm in a 200°F oven.

To serve, I stack the pancakes and spoon warm blueberry sauce over the top. Sometimes I add extra syrup, a pat of butter, powdered sugar, or even a dollop of lemon curd.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: Approximately 330 kcal per serving

Variations

Sometimes I use orange zest and juice instead of lemon for a twist, or fold a few blueberries directly into the batter. If I want a protein boost, I swap half the flour for oat flour or add a scoop of vanilla protein powder.

storage/reheating

I store leftover pancakes in the fridge for up to 3 days. I reheat them in a toaster or microwave. The blueberry sauce keeps in the fridge for 4–5 days and can be warmed gently before serving.

FAQs

Can I make these pancakes ahead of time?

Yes, I make them the night before and reheat in a toaster or oven. They stay fluffy and flavorful.

Can I use part-skim ricotta?

I prefer full-fat for creaminess, but part-skim works fine if that’s what I have.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled can work in a pinch.

Can I freeze the pancakes?

Yes, I freeze them with parchment between layers and reheat from frozen in the toaster or oven.

What can I use instead of blueberries?

Strawberries, raspberries, or a mixed berry blend also make a great topping.

Conclusion

These Lemon Ricotta Pancakes with Blueberry Sauce bring a bright, elegant start to any morning. Light, flavorful, and bursting with citrus, they’re a brunch favorite I turn to whenever I want something special yet easy to make.