Description

These lemon ricotta pancakes are fluffy, tangy, and served with a sweet blueberry sauce. A bright and satisfying breakfast or brunch recipe that’s bursting with fresh flavor.

Ingredients

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

Cooking spray or 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

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Instructions

Make blueberry sauce: Whisk lemon juice and cornstarch. Simmer blueberries, sugar, and water. Stir in cornstarch mix and cook until thickened. Cover and keep warm.

Whisk flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix ricotta, egg, egg whites, lemon juice, zest, and oil.

Gently combine wet and dry ingredients until just mixed.

Heat a griddle over medium heat and lightly grease. Cook pancakes in ⅓-cup portions, 2 minutes per side.

Serve pancakes warm with blueberry sauce. Add optional syrup, butter, or lemon curd.

Notes

Try orange zest or berries in the batter.

Add oat flour or protein powder for a boost.

Best served fresh but stores and reheats well.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast, Brunch
Method: Stovetop
Cuisine: American