Description
Delight in fluffy Lemon Ricotta Pancakes topped with a homemade sweet and tangy Blueberry Sauce. This recipe combines creamy ricotta and fresh lemon zest to create light, tender pancakes, perfectly complemented by a vibrant blueberry topping that’s easy to make and irresistibly delicious.
Ingredients
Scale
Lemon Ricotta Pancakes
- 1 ½ cups all purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup ricotta cheese, full fat or part-skim
- 3 eggs
- 1 cup milk (2% recommended)
- ½ teaspoon pure vanilla extract
- 1 lemon, zested and juiced
- 4 tablespoons butter, sliced into small pats
Blueberry Sauce
- ½ cup sugar
- 1 tablespoon cornstarch
- ⅓ cup water
- 2 cups fresh blueberries, rinsed and drained
Instructions
- Mix Dry Ingredients: In a small mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt, mixing thoroughly.
- Combine Wet Ingredients: In a large bowl, whisk together the ricotta cheese, eggs, milk, vanilla extract, lemon juice, and lemon zest until smooth.
- Make Pancake Batter: Gently fold the flour mixture into the wet ingredients until just combined, being careful not to overmix to maintain a light and fluffy batter.
- Prepare Cooking Surface: Heat an electric griddle to 350 degrees F or warm a large skillet over medium heat. Lightly spray with non-stick cooking spray. Optionally, preheat an oven to 200 degrees F and place a baking sheet inside to keep pancakes warm.
- Cook Pancakes: Pour ⅓ cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and edges look set, then flip and cook the other side until golden brown. Top each cooked pancake with a small pat of butter. Keep cooked pancakes warm in the oven on the baking sheet.
- Make Blueberry Sauce: In a medium saucepan, mix sugar and cornstarch. Gradually stir in the water and place over medium heat. Add blueberries and cook, stirring, until it reaches a low boil. Continue cooking and stirring for 3 to 4 minutes until the sauce thickens. Remove from heat.
- Serve: Spoon the warm blueberry sauce over the stack of lemon ricotta pancakes and enjoy immediately.
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
- Freeze pancakes by laying them in a single layer on a baking sheet until solid, then transfer to a freezer bag and store for up to 3 months. Reheat in the microwave for 20 to 30 seconds per pancake.
- Keep blueberry sauce refrigerated in an airtight container for up to 1 week or freeze for up to 1 year, allowing it to cool completely before sealing.
- Use blueberry sauce beyond pancakes: swirl it into yogurt, warm it up for oatmeal, or drizzle over ice cream or pound cake for extra flavor.
