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Fluffy Lemon Ricotta Pancakes Recipe with Easy Fresh Blueberry Sauce

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Light and airy lemon ricotta pancakes served with a simple fresh blueberry sauce, perfect for a bright and cozy breakfast or brunch.

Ingredients

Scale
  • 1 cup (250g) whole milk ricotta cheese
  • 1 cup (125g) all-purpose flour, sifted
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk
  • Zest of 1 large lemon (about 1 tablespoon)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter, melted (plus extra for cooking)
  • 1 teaspoon pure vanilla extract
  • For the Fresh Blueberry Sauce:
  • 2 cups (300g) fresh blueberries
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey or maple syrup (optional)
  • 1/2 teaspoon lemon zest (optional)

Instructions

  1. Prepare the Blueberry Sauce: In a small saucepan, combine 2 cups fresh blueberries, 2 tablespoons water, 1 tablespoon lemon juice, and honey if using. Simmer over medium heat for 8–10 minutes, stirring occasionally, until the berries burst and the sauce thickens slightly. Remove from heat and stir in optional lemon zest. Set aside to cool and thicken.
  2. Mix Dry Ingredients: In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt.
  3. Combine Wet Ingredients: In a separate bowl, whisk 2 large eggs until frothy. Add 1 cup ricotta, 1/2 cup milk, 2 tablespoons melted butter, 1 teaspoon vanilla extract, lemon zest, and lemon juice. Whisk until smooth and creamy.
  4. Combine Wet and Dry: Gently fold the wet ingredients into the dry until just combined. Batter will be lumpy and thick. Let rest for 5 minutes.
  5. Cook the Pancakes: Heat skillet or griddle over medium heat and brush lightly with butter. Pour about 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and edges set. Flip and cook 1–2 minutes until golden and cooked through.
  6. Keep Warm: Transfer cooked pancakes to a plate and cover loosely with foil.
  7. Serve: Stack pancakes and spoon generous amounts of blueberry sauce over the top. Optionally add extra lemon zest or powdered sugar.

Notes

Use room temperature eggs for better batter consistency. Do not overmix the batter to keep pancakes fluffy. Let batter rest for 5 minutes before cooking. Use medium heat and butter the pan lightly. Make a test pancake first to check heat and batter consistency. Blueberry sauce keeps well refrigerated for 2 days; reheat gently with a splash of water or lemon juice.

Nutrition

Keywords: lemon ricotta pancakes, blueberry sauce, fluffy pancakes, brunch recipe, easy breakfast, fresh blueberry sauce

Find it online: https://fuzzyforker.com/fluffy-lemon-ricotta-pancakes-recipe-with-easy-fresh-blueberry-sauce/