Lemon Ricotta Pancakes
User Reviews
4.6
Lemon Ricotta Pancakes
Description
These Lemon Ricotta Pancakes begin with a simple blueberry sauce made by cooking blueberries with lemon juice, sugar, and cornstarch until thickened and warm. The pancake batter mixes dry ingredients like flour, sugar, baking powder, baking soda, and salt with wet ingredients including ricotta cheese, whole eggs, egg whites, lemon juice, lemon zest, and cooking oil. The ricotta adds moisture and richness, while lemon provides fresh citrus notes.
The batter is thick and folded carefully to avoid overmixing, which helps maintain tenderness. Pancakes are cooked on a preheated griddle or nonstick pan until golden brown on both sides and cooked through. The result is a soft, flavorful pancake with a slightly creamy texture from the ricotta and a bright lemon flavor.
Serve these pancakes topped with the warm blueberry sauce for a complement of sweet and tart fruit. Alternatively, they also pair well with butter and maple syrup. They make a well-rounded breakfast or brunch dish featuring fresh and fruity flavors paired with a creamy texture.
Leftover pancakes can be refrigerated for several days or frozen for longer storage, making them suitable for preparing in advance. The blueberry sauce can be skipped if desired, allowing for simpler serving options.
Ingredients
To make the blueberry sauce:
- 1 1/2 tablespoons lemon juice fresh
- 1 1/2 teaspoons cornstarch
- 2 cups blueberries fresh or frozen
- 2-3 tablespoons granulated sugar
- 2 tablespoons water
To make the pancakes:
- 1 1/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 1 egg large
- 2 egg large, whites
- 1/2 cup lemon juice fresh
- 2 teaspoons lemon zest, grated
- 1 tablespoon cooking oil canola, vegetable, or avocado
Instructions
- First, make the blueberry sauce. In a small bowl, combine the lemon juice and cornstarch and set aside. In a medium saucepan, combine the blueberries, sugar, and water. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly. Cover to keep warm and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil. Gently fold this mixture into the dry ingredients until flour disappears. Don't over mix. The batter will be thick.
- Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Continue making pancakes until batter is gone. Serve warm with blueberry sauce.
Notes
- If you prefer, serve the pancakes with butter and maple syrup instead of blueberry sauce.
- Store leftover pancakes in the refrigerator for up to 3 days or freeze for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 58mg | 19% |
| Sodium | 303mg | 13% |
| Potassium | 349mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 298IU | 6% |
| Vitamin C | 17mg | 19% |
| Calcium | 184mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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