Lemon Ricotta Blueberry Pancakes with Blueberry Sauce
These delightful Lemon Ricotta Pancakes are light, fluffy, and bursting with bright lemon flavor! Topped with an easy blueberry sauce, these pancakes are a delightful combination of flavors and textures that is sure to turn any breakfast or brunch into a memorable meal!
Servings 14
Calories 211kcal
Ingredients
Lemon Ricotta Pancakes
- 1 ¾ cup all purpose flour
- ¼ cup cornstarch
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs separated and room temperature
- 1 ¼ cups whole milk
- 1 cup whole milk ricotta
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 3 tablespoons salted butter melted
- 1 cup fresh blueberries
Blueberry Sauce
- ½ cup granulated sugar
- ⅓ cup water
- 2 tablespoons lemon juice
- 2 ½ cups fresh blueberries divided
- 2 tablespoons cornstarch
- 4 tablespoons water
Instructions
Blueberry Sauce
- In a saucepan set over a medium heat add the sugar, water, lemon juice and 2 cups of blueberries. Bring to the boil then lower the heat to a simmer and cook for 8 minutes or until the blueberries are starting to break down.½ cup granulated sugar, ⅓ cup water, 2 tablespoons lemon juice, 2 ½ cups fresh blueberries
- Whisk together cornstarch and water and stir it into the blueberry sauce. Continue to cook for another couple of minutes - the sauce will be thick and, when ready will coat the back of a spoon.2 tablespoons cornstarch, 4 tablespoons water
- Remove from the heat and add ½ cup of blueberries, mix in then leave to cool.2 ½ cups fresh blueberries
Lemon Ricotta Pancakes
- In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda and salt. Set aside.1 ¾ cup all purpose flour, ¼ cup cornstarch, ¼ cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a medium bowl whisk together the egg yolks, milk, ricotta, vanilla extract, lemon juice and zest.2 large eggs, 1 ¼ cups whole milk, 1 cup whole milk ricotta, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, 3 tablespoons lemon juice
- Pour the liquid ingredients into the dry and mix until just combined.
- In a medium bowl, whip the egg whites with a whisk or hand held mixer with the whisk attachment until stiff peaks have formed. Gently fold egg whites into batter until just combined. A few streaks of egg white is ok. Take care not to over mix.2 large eggs
- Quickly fold in the melted butter and the blueberries (if using).3 tablespoons salted butter, 1 cup fresh blueberries
- Drop 1⁄4 cup of batter onto a hot, greased griddle or large nonstick pan over medium to medium low heat.
- Cook until the edges are set and the bottom is golden brown, about 2-3 minutes. Flip and cook for 1-2 more minutes. Repeat with the remaining batter.
- You can keep the pancakes warm between batches by keeping them on a baking sheet in a 170°F oven.
- Serve warm with blueberry sauce.
Notes
Storage Information
-
- Make Ahead: Batter can be prepared and stored in the refrigerator overnight. However, for the fluffiest pancakes, it’s best to fold in the whipped egg whites just before cooking.
-
- Leftovers: Store leftover pancakes individually wrapped in plastic wrap and placed in a ziploc bag in the fridge for up to 2 days. Any leftover Blueberry Sauce should be stored in an airtight glass jar and kept in the refrigerator for up to 1 week.
-
- Freezing: Store pancakes individually wrapped in plastic wrap and placed in a ziploc bag in the freezer for up to 3 months.
-
- Reheating: Thaw frozen pancakes in the refrigerator and reheat in the microwave, toaster or on a skillet. Refrigerated pancakes can be reheated the same way.
Nutrition
Calories: 211kcal | Carbohydrates: 33g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 216mg | Potassium: 172mg | Fiber: 1g | Sugar: 16g | Vitamin A: 248IU | Vitamin C: 6mg | Calcium: 99mg | Iron: 1mg
