Lemon Ricotta Pancakes
Tender, slightly tangy lemon ricotta pancakes topped with a warm blueberry sauce, perfect for brunch or a special breakfast.
Ingredients
For the Pancakes
- 1 cup ricotta cheese whole-milk ricotta preferred
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup sugar
- 1/2 cup milk
- 1 tablespoon lemon zest about 1 medium lemon
- 1 tablespoon baking powder
- 1/4 teaspoon salt
For the Blueberry Sauce
- 1 cup blueberries fresh or frozen
- 2 tablespoons lemon juice
- 1/4 cup maple syrup optional for the sauce or drizzling
Instructions
Preparation
- Whisk ricotta, eggs, and milk in a large bowl until mostly smooth — a few small lumps are okay.
- Add lemon zest and stir briefly.
- Sprinkle flour, sugar, baking powder, and salt over the wet mixture. Stir gently until just combined; don’t overmix.
Cooking Pancakes
- Heat a non-stick skillet over medium heat and lightly grease it if needed.
- Pour about 1/4 cup of batter per pancake. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- Flip and cook 1–2 minutes more until golden brown.
- Keep cooked pancakes warm on a plate in a low oven if making a big batch.
Making Blueberry Sauce
- Combine blueberries, lemon juice, and maple syrup (or sweetener) in a small saucepan over medium heat.
- Stir occasionally until the berries burst and the sauce thickens, about 6–8 minutes.
- For a smoother sauce, mash with the back of a spoon or pulse briefly with an immersion blender.
Serving
- Serve pancakes warm and spoon blueberry sauce over the stack.
- Add extra lemon zest or a drizzle of maple syrup if desired.
Notes
For dairy-free, use a plant-based ricotta and your favorite nut milk. Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Freeze pancake discs for up to 2 months.