Lemon Ricotta Pancakes with Blueberry Sauce

Total Time Prep/Total Time: 30 min.
Yield 4 servings (1-1/3 cups sauce)
Test Kitchen Approved
These impressive lemon ricotta pancakes with blueberry sauce bring summer's favorite flavor duo to the breakfast table.

Ingredients

  • BLUEBERRY SAUCE:
  • 1/4 cup sugar
  • 1 teaspoon cornstarch
  • Dash salt
  • 1/4 cup water
  • 1 cup fresh or frozen blueberries
  • 1-1/2 teaspoons lemon juice
  • 1/2 teaspoon grated lemon zest
  • PANCAKES:
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup ricotta cheese
  • 1 cup whole milk
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon zest
  • Confectioners' sugar, optional

Directions

  1. For blueberry sauce, in a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in the water until mixture is smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Set aside.
  2. Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the ricotta cheese, milk, lemon juice and zest. Stir into dry ingredients just until combined.
  3. Drop batter by tablespoonfuls, 2 at a time, onto a greased hot griddle. Cook over medium heat for 1-2 minutes on each side or until lightly browned. Serve with blueberry sauce; if desired, dust with confectioners' sugar.

Nutrition Facts

3 pancakes with 1/3 cup sauce: 318 calories, 7g fat (4g saturated fat), 33mg cholesterol, 506mg sodium, 55g carbohydrate (22g sugars, 2g fiber), 10g protein.

Making this lemon ricotta pancake recipe is a wonderful way to upgrade regular ol' pancakes on a weekend morning! Don't let the blueberry sauce scare you—it's really simple to make and makes each pancake stack over-the-top delicious. —Marilyn Rodriguez, Sparks, Nevada
Recipe Creator

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