Recipe By hopefuleesoon
Published Jun 19th
Lemon Ricotta Pancakes with Blueberry Sauce
Prep 15m Cook 15m Additional - Ready In 30m
Servings 12 pancakes Calories 290.9

These pancakes are light and don’t leave you feeling too full. The blueberry sauce is easy, healthy, bright, and perfect on top of these pancakes. Top the pancakes with blueberry sauce or maple syrup.

Recipe Ingredients

  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 2 cups frozen blueberries
  • 3 tablespoons white sugar
  • 1 cup ricotta cheese
  • ⅓ cup milk
  • 2 eggs
  • 3 tablespoons white sugar
  • 1 lemon, juiced and zested
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder

Cooking Directions

  1. 1 Mix 2 tablespoons lemon juice and cornstarch together in a bowl until cornstarch dissolves.
  2. 2 Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover saucepan and remove from heat.
  3. 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. 4 Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter in 1/4 cup portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.

Nutrition Facts

  • Calories 290.9
  • Carbohydrate 57.7 g
  • Cholesterol 85.1 mg
  • Fat 3.9 g
  • Fiber 3.1 g
  • Protein 7.7 g
  • Saturated Fat 1.4 g
  • Sodium 560.2 mg
  • Sugar 27.7 g

Chef's Notes

Keep pancakes warm in a 150 degree oven until ready to serve.


  1. This is more like crapes than pancakes. However they are delicious I could eat the whole batch myself. But I didn’t and I shared them with my husband who loved them. I made them as directed but substituted the ricotta with cottage cheese and added more lemon peal, I like to taste the lemon and - Read more ...
  2. A number of people have complained about the confusing directions . This was easy to follow and very tasty
  3. Be patient, it takes a little longer to cook than a regular pancake but well worth the wait. I served with a lemon curd and warm strawberry compote on top - YUMMO!
  4. We loved how light fluffy and creamy these pancakes were. I made a few alterations to accomodate my husband's diabetes. I substituted baking stevia in place of sugar and served with sugar-free raspberry preserves and clarified butter. Did not leave us feeling overly stuffed but comfortably satisfied. 5 stars for flavor but I would only - Read more ...
  5. Didn't make the blueberry syrup so that might have been why we didn't like them to much.
  6. 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 - Read more ...
  7. Great recipe. Made mine with strawberries instead of blueberries.
  8. Yum! These were great. I added more lemon juice because I like the lemon flavor and I really enjoyed them.
  9. Everyone loved it... I thought it was a perfect mix and I even double the recipe with no problems yielded 15 pancakes about 4 inches wide:)
  10. Someone made these pancakes for me but they used ready to go pancake mix. And that's what I was looking for. I just needed to know how much Riccotta to put in. Also they used 1/2 spoon of vanilla extract. Delish fancy pancakes to break out of the norm.