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Lemon Ricotta Pancakes with Blueberry Sauce
5 from 3 votes

Lemon Ricotta Pancakes with Blueberry Sauce

Oh-so-light and fluffy pancakes made with 5-min homemade blueberry sauce. So much better than eating out!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Course: Breakfast

Ingredients

  • 1 ¼ cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup ricotta cheese
  • 1 tablespoon canola oil
  • 1 egg large
  • 2 egg large, whites
  • ½ cup lemon juice freshly squeezed
  • 2 teaspoons lemon zest
For the blueberry sauce
  • 1 ½ tablespoons lemon juice freshly squeezed
  • 1 ½ teaspoons cornstarch
  • 2 cups blueberries fresh
  • 2 tablespoons sugar

Instructions

    Cup of Yum
  1. Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F.
  2. To make the blueberry sauce, combine lemon juice and cornstarch in a small bowl; set aside.
  3. In a medium saucepan, combine blueberries, sugar and 2 tablespoons water. Stir in lemon juice mixture. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 5 minutes. Keep warm; set aside.
  4. In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
  5. In a large glass measuring cup or another bowl, whisk together ricotta, oil, egg, egg whites, lemon juice and zest.
  6. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  7. Lightly coat a griddle or nonstick skillet with nonstick spray. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and the underside is nicely browned, about 2 minutes. Flip and cook the pancakes on the other side, about 1-2 minutes longer; keep warm in oven.
  8. Serve immediately with blueberry sauce.