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Lemon ricotta pancakes with blueberry sauce recipe

Lemon ricotta pancakes with blueberry sauce recipe

  • Recipes
  • Dish type
  • Pancakes

Perfect for an indulgent breakfast treat, these fluffy ricotta pancakes are flavoured with lemon juice and zest for extra tang, then topped with a homemade blueberry sauce.

3 people made this

IngredientsServes: 4

  • Blueberry sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon cornflour
  • 300g frozen blueberries
  • 3 tablespoons caster sugar
  • Lemon ricotta pancakes
  • 250g ricotta cheese
  • 160ml milk
  • 2 eggs
  • 3 tablespoons caster sugar
  • 1 lemon, juiced and zested
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 125g plain flour
  • 1 tablespoon baking powder

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Mix 2 tablespoons lemon juice and cornflour together in a bowl until cornflour dissolves.
  2. Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to the boil; reduce heat to low and simmer for 5 minutes. Pour cornflour mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover saucepan and remove from heat.
  3. Whisk ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg and salt together in a bowl until well blended. Add flour and baking powder; whisk to combine.
  4. Heat a lightly oiled griddle or frying pan over medium-high heat. Drop batter in 4 tablespoon (60ml) portions onto the hot pan and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.
  5. To serve, top pancakes with the warm blueberry sauce.

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Reviews & ratingsAverage global rating:(100)

Reviews in English (75)

by Rob Elston-Pollock

A number of people have complained about the confusing directions . This was easy to follow and very tasty-16 Jul 2016

by Rochelle

I liked this recipe, but wished the directions were clearer. I started to make it from beginning to end and had mixed the lemon juice with cornstarch already when I realized that part of the recipe was for the syrup. I wasn't intending to make the syrup, as I already have blueberry syrup in my cupboard, so it was a waste of a couple of ingredients. Perhaps whomever posted this recipe could separate the pancake recipe from the syrup recipe just to make it clear. Thanks.-29 Nov 2014

by Shari

I loved it my husband only liked it. I didn't have any problem making them. I recommend you read the recipe completely before making or you could have a problem. I made them according to the recipe and made the blueberry syrup also. I would give it 5 stars but the recipe could be written a little better with the syrup ingredients seperate and I must mention they are not the normal pancake they are different. But I was looking for different and I loved them.-18 Feb 2015


Lemon Ricotta Pancakes with Blueberry Sauce

I finally get to join in on the Holiday Recipe Club again! I unfortunately had to miss the last couple of holidays because I just got so crazed with work and all but I’m glad I can finally participate, especially for the July 4th holiday. Now I don’t have a beautiful Red, White and Blue Velvet Cake or Red, White and Blue Firecracker Popsicles, hell I don’t even have a red, white and blue color scheme, but I promise you, once you take a bite of these, you won’t even care that it doesn’t have any red or white.

Seriously, these are the best pancakes you will ever have, hands down. They are incredibly light and fluffy from the ricotta, bursting with so much lemon flavor, and once you top it with that super fresh blueberry sauce with just the perfect amount of sweetness, you will be in heaven! So before you fire up that grill to celebrate the 4th of July, be sure to fill yourself up on these pancakes for breakfast!

So here’s how you make these:

Let’s start by making the blueberry sauce first by throwing in some blueberries, sugar and water into a saucepan.

Next, we’ll stir in some lemon juice mixed with cornstarch and then let it simmer until it gets nice and thick, about 5 minutes.

Now we’ll make the pancake batter. As always, start with your dry ingredients.

Then we’ll have to juice about 3 lemons to get about 1/2 cup lemon juice.

Make sure you have some ricotta on hand, the most important ingredient of all.

So we’ll take the ricotta, oil, egg, egg whites, lemon juice and lemon zest and give it a good stir until smooth.

Then we’ll mix in the wet to dry.

Ladle about 1/3 cup of batter onto a preheated, greased skillet. The batter will be super thick so it’ll take a bit of effort to get some round shapes here. As you can tell from this photo, my pancakes look severely deformed. And be sure to keep them warm in a low 200 degree F oven. Cold pancakes are not fun to eat.

When you’re ready to serve, be sure to ladle a GENEROUS amount of the blueberry sauce. It would be a crime to skimp!


Preparation

Step 1

Cook 2 cups blueberries, ¼ cup sugar, and a pinch of salt in a medium saucepan over medium heat, stirring occasionally, until berries start to burst and mixture becomes thick and jammy, 6–8 minutes. Add lemon zest, lemon juice, and 1 cup blueberries. Bring to a boil, then remove from heat. Let compote sit until you are ready to serve.

Step 2

Using an electric mixer on high speed, beat egg whites in a medium bowl until stiff peaks form, 3–5 minutes. Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, and remaining 1 Tbsp. sugar and 1 tsp. salt in a large bowl to combine. Whisk egg yolks, ricotta, buttermilk, and vanilla in another medium bowl.

Step 3

Add egg yolk mixture to dry ingredients and stir with a rubber spatula to incorporate. Fold in one-third of egg whites to lighten, then add remaining egg whites and fold in until no streaks remain.

Step 4

Heat a griddle or a large skillet over medium-low brush with oil. Working in batches, scoop ½-cupfuls of batter onto griddle. Top each with 2 Tbsp. fresh blueberries. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook, reducing heat if browning too quickly, until second sides are golden brown and pancakes are cooked through, about 2 minutes.

Step 5

Serve pancakes with warm compote, maple syrup, and butter.

Step 6

Do Ahead: Compote can be made 2 days ahead. Let cool cover and chill.

How would you rate Ricotta Pancakes with Blueberry-Lemon Compote?

Amazing pancakes! Didn't make the compote, and made the following changes: added 1 tsp lemon zest to the batter, 1 additional tbsp of maple syrup to the batter, some cinnamon, used greek yoghurt instead of buttermilk, And replaced all-purpose + whole wheat flours with 1 cup of GF flour (mine from Trader Joe's) - super fluffy and delicious!

Amazing pancakes! Didn't make the compote, and made the following changes: added 1 tsp lemon zest to the batter, 1 additional tbsp of maple syrup to the batter, some cinnamon, used greek yoghurt instead of buttermilk, And replaced all-purpose + whole wheat flours with 1 cup of GF flour (mine from Trader Joe's) - super fluffy and delicious!

Flavor was great but the fluff of the pancake was gone and resulted in a strange texture

These pancakes are really good. They are fluffy, and not very sweet. I used more blueberries per pancake than recommended, because I love blueberries. The compote however, was a little meh. Next time I make these, I might serve them with a different topping, like a lemon curd.

So good! Slightly more complicated than basic buttermilk pancakes, but 1000% worth it in my opinion!

Great showstopper for brunch!

These were hands down the best pancakes I have ever made. Soooo light and fluffy and flavorful. I only used white AP flour as I don't care for the texture of whole wheat, and I added lemon zest to the ricotta mixture which added a lovely lemon flavor. Make these!

These pancakes are the fluffiest pancakes to ever exist (of course, with like 4 different leavening agents it makes sense). They have been a huge hit with everyone who has tried them. The pancakes themselves are not sweet, the blueberry and lemon compote add a bright fruitiness, and the syrup rounds it all out with sweetness. A++ to whoever wrote this recipe.


You can use any berries you like for this recipe. Blackberries, raspberries, strawberries, etc, or any combination.

You can most certainly swap the fresh berries out for frozen if that’s all you have on hand! Just follow these simple steps to ensure you have berries that don’t sink and don’t bleed too much color into your batter.

  • Rinse your blueberries in cool water till defrosted and the water runs clears. Don’t leave the berries to defrost on the counter.
  • Dry them thoroughly between 2 pieces of paper towel.

Lemon Ricotta Pancakes with Blueberry Sauce

These Lemon Ricotta Pancakes bake up into delightfully tall, fluffy pancakes that are absurdly moist and creamy, tangy and sweet, delicious all on their own, but positively decadent when smothered in homemade blueberry sauce.

Just the name “Lemon Ricotta Pancakes” makes me think of a lazy Sunday morning with nothing to do but eat pancakes, sip champagne and sink into relaxed conversation with friends over this beautiful thing we call brunch.

Ok. That whole scene never actually happens in my life. And, to be honest with you, I’m kind of hung up on it. Because I am suddenly sure that brunch is something that needs to happen more often in my life.

This is one of those realizations that feels like Earnest Hemingway’s insight in The Sun Also Rises:

“How did you go bankrupt? Gradually, then suddenly.”

I resonate with this concept of gradually, than suddenly. Probably you do too. It’s one of those brilliant sentences that makes you feel as if something essential has been communicated about life in just a couple of words.

When did my kids grow up? Gradually than suddenly.

How can I possibly be (almost) 42? Gradually than suddenly.

How did I loose touch with that friend? Gradually than suddenly.

The gradually then suddenly theme is playing out in my life big time these days.

Two of my three children are grown-ass adults, and the third is hot on their heels. It happened ever so gradually, and then so suddenly I could hardly breathe.

This blog – labor of love that it is, has transitioned from my hobby to my main gig. I’ve even launched a blogging for beginners class. It’s been dredging along, and now I can hardly keep up. Bit by bit. Hour by hour. And then… run, baby, run.

This truth is both sad and encouraging to me. Sad, in a sentimental way, because precious moments often fly by without my fully grasping or appreciating how truly precious they were until they’re past. Encouraging because whatever the task at hand, however large and daunting, I know that all I need to to is start. Bit by bit I will accomplish it. Gradually, then suddenly.

So. Brunch. And Lemon Ricotta Pancakes.

Pancakes at my house are generally a casual weekend affair. I can’t even tell you how many batches of these quick buttermilk pancakes I’ve made over the years, but suffice it to say, a lot.They are always appreciated, but commonplace. Comforting, satisfying and delicious, but nothing to write home about.

Lemon ricotta pancakes, on the other hand are something I want to run up and down the street shouting, “You’ve GOT to try these!” Standing in my kitchen, blueberry sauce dribbling down my chin, I can’t stop thinking about how much I want to share these pancakes with people I love.

And so, I simply determine that I will.

Brunch, and lemon ricotta pancakes, is going to happen a lot more often around this house, baby. It’s time to transition it from the “wouldn’t that be nice” thought that passes through my mind from time to time into something real that we actually do. Lemon Ricotta Pancakes and Blueberry Sauce are meant to be shared, goddammit.

Of course, guests are not a requirement to make, and eat, these pancakes.

In fact, I hope you get up from wherever you are reading this and go make some right now. Right. Now.

Yes, they are so good, you might find yourself looking around for someone to impress with the deliciousness you just procured from your very own kitchen. But, I promise that this will not prevent you from enjoying every last decadent lemon blueberry bite.


Lemon Blueberry Pancakes Tips

I like to use small wild blueberries for the pancake batter, but regular fresh blueberries work, too. If you use frozen berries for the pancakes, defrost them first and then rinse them before adding them to the pancake batter. If you use them while they’re still frozen, it’s hard to cook the pancakes completely because the frozen berries slow down the process.

For the blueberry compote, I prefer regular sized fresh blueberries. You could use frozen berries as well for the sauce if that’s what you have, though. Either way is delicious.

You can make your own ricotta for these lemon blueberry pancakes to save money. If you don’t have ricotta on hand, you can substitute plain yogurt. The texture won’t be quite as fluffy, but it’ll be similar.

These pancakes are a bit sensitive to over-browning, so keep the burner between medium and medium low for the best results. Even if they’re a bit creamy in the middle, the taste is still wonderful.

Check out these other sweet and savory gluten free pancakes for more easy recipe ideas.


STEP#1: Place Fresh Raspberries in a Sauce Pot

If you have them in season, fresh raspberries are ideal, but if they aren't available yet you could also use frozen! If using the fresh raspberries, be sure to reserve a few raspberries for garnishing the pancakes. I usually use 3 fresh raspberries per stack for the garnish along with a slice of lemon and a sprig of fresh mint.


Ricotta Pancakes with Creamy Lemon Sauce

These Ricotta Pancakes with Creamy Lemon Sauce - are creamy, pillowy and delicious. Something a little bit different for your weekend brunch.

Pancake experimentation. The possibilities are limitless!

90% of the time I stick to my classic pancake recipe (the one I use in my blueberry lemon cheesecake pancakes), but every so often I like to experiment and try something different.

These ricotta pancakes came around after Chris and I took a trip to London. We had breakfast in Kings Cross at a restaurant called Granger and Co. I had Ricotta hotcakes with banana and honeycomb butter, and wow! They were so good! I considered recreating that whole recipe at home (and maybe I still will), but first I wanted to do some ricotta pancake experimentation.

I've made ricotta pancakes before, but found them to be:

The creaminess of the ricotta, combined with too much flour can be the thing that makes pancakes too heavy. There's a temptation add more flour to make the batter quite thick - in order to get extra tall pancakes. I find a slightly thinner batter works better to ensure a light pancake.

Don't worry though - you won't end up with flat pancakes. We're going to add whisked egg white into the mixture to ensure nice tall, fluffy-but-still-creamy pancakes. I'm also only using 2 eggs (many ricotta pancake recipes call for 3 or even 4 eggs), as I'm not a fan of overly eggy pancakes.

Two eggs were just enough to get the rise in the pancakes without that eggy taste.

Before we get on with the recipe, let's quickly talk about the lemon sauce.

It's like a lighter, creamier version of lemon curd crossed with a light custard, and it's sooo good. It's very simple to make - everything goes into one pan - eggs, butter, lemon zest and juice, honey and double/heavy cream. It's then stirred and heated until thick, then strained. That's it, done in about 5 or 6 minutes.

For the pancakes, we mix the ricotta, milk, egg yolks and vanilla extract together. It will look a little 'bitty', but that's fine - it won't effect the outcome of the pancakes. Mix in flour, baking powder and a pinch of salt. Then whisk 2 egg whites in a separate bowl. Stir 2 tbsp of the whisked egg whites into the batter. Once combined, carefully fold in the remaining egg white.
Grease your pan or griddle with a little butter and spoon out big dollops of the batter. Cook turning once until lovely and golden.

Pile up those pancakes and drizzle on the lemon sauce. Finish with a sprinkling of pomegranate seeds. The pomegranate adds a gorgeous juicy crunch. They're a must, so don't leave them out.

Then take the obligatory photo of a slice of 5 pancakes on a fork that you can not fit in your mouth, despite nearly dislocating your jaw to do so.


Lemon Ricotta Pancake with Blueberry Sauce

Yield: about 40

Ingredients:

For Pancakes:

  • 4 eggs - separated
  • 2 cups fresh ricotta cheese
  • 2/3 cup plain yogurt
  • 1 tablespoon lemon zest
  • 1-1/3 cup flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1-1/2 cup whole milk
  • 16 ounces fresh or frozen blueberries (I used frozen)
  • 3/4 cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 cup water

Directions:

Separate egg yolks and whites. Add whites to small bowl. Set aside until needed.

Whisk yolks, ricotta, yogurt and lemon zest in a large bowl. In another bowl whisk flour, baking powder, salt and baking soda. Add flour mixture to yolk mixture and stir until combined. Stir in milk. Using an electric mixer beat egg whites until soft peaks form. Fold egg whites into batter.

For sauce, add all ingredients to a large pan and cook over medium heat until thick.


Featured Recipe at Lee’s Marketplace

My Lemon Ricotta Pancakes with Blueberry Syrup will be the featured recipe on display at all Lee’s Marketplace grocery stores for the month of April. There will be a large poster of the recipe picture with paper copies to take and all of the dry ingredients to grab. I am so excited for this new project with my favorite grocery store! The displays will be finished in all of their stores in the next few days.

Items on sale at Lee’s the week of March 30-April 5: eggs, blueberries, butter, organic lemons, sugar, flour