Lemon Ricotta Pancakes with Blueberry Sauce

School is out and summer is here!  At our house that means two things.  One, lazy weekend breakfasts in the middle of the week and two, lots of berries in the fridge!  My Lemon Ricotta Pancakes are the perfect way to enjoy a relaxing summer morning and, best of all, the blueberry sauce can be made with fresh or frozen berries making it great all year round!

My kids are usually up with the dawn {in winter or summer} despite the solar blocking curtains, fan running, tiptoeing downstairs precautions I take.  You have my permission to feel sorry for me.  I figure they just can’t wait to begin all or their adventures for the day and, I must admit, it makes getting them up for school a breeze.  Okay, now I feel sorry for you.  Since they are up so early it makes breakfast special in the morning.  We usually don’t have anywhere to go so we can leisurely make whatever sounds good at that moment.  It also means I have more time to play around with breakfast.  I made these pancakes the other day by tweaking a recipe I already had and they were fantastic!  Serve them with a side of bacon {because everything is better with bacon} and enjoy your own leisurely breakfast.

Lemon-Ricotta Pancakes with Blueberry Sauce

Yield: 20 - 5" pancakes

Lemon-Ricotta Pancakes with Blueberry Sauce


  • 1 cup ricotta
  • 1 1/2 cups milk
  • 1/4 cup granulated sugar
  • 1 lemon, zest and juice
  • 3 eggs, separated
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp baking powder
  • 3 cups blueberries, frozen or fresh
  • 1/2 tsp cornstarch


  1. In a medium bowl mix together ricotta, milk, sugar, egg yolks, and the zest and juice of one lemon. Set aside.
  2. In a separate medium bowl sift together the flour, soda, powder, and 1/2 tsp of salt. Add to the ricotta mixture.
  3. In another bowl beat the egg whites with the extra 1/4 tsp salt until they start forming stiff peaks.
  4. Gently mix in 1/3 of the egg white mixture into the batter. Fold in the rest of the egg whites with a rubber spatula. Scoop a scant 1/4 cup of batter onto a preheated griddle or pan. Cook until the batter begins to bubble, flip, and repeat until all the batter is gone.
  5. Blueberry Sauce
  6. Cook the blueberries in a small saucepan for a few minutes until they soften and begin to pop. Stir in the cornstarch and bring to a boil and cook for a minute until the sauce begins to thicken. Serve with pancakes.


  1. Nichole says:

    Oh WOW!!! YUMMY!!! This is a must try, we are almost out of school for those lazy summer days!

  2. OH these are fab! I especially like that blueberry sauce… I would inhale that without the pancakes. ;-)

  3. You have such a beautiful website – and such tasty-looking recipes – I already see several I’m gonna bookmark. So glad to have “stumbled” across you!

  4. Foodafok says:

    Very good dessert recipe.

  5. These look great (and beautiful photos!). My mother-in-law had lemon ricotta pancakes with blueberry syrup months ago at a restaurant and hasn’t stopped talking about them. I’ll have to make these for her.

  6. Rachelle says:

    Oh. Goodness. I must try these. Lemon+Ricotta+Blueberries=Heaven.

  7. Suzanne says:

    I love this one, I’m thinking of making it with pastry wheat flour to add some more nutritional value what so you think? I love blueberry compote on pancakes!

  8. Yummy! THese sound so refreshing :) I love lemon, especially in the summer! I’ve never had it in pancakes! Sounds great!

  9. Natalie says:

    Hey Hey my secret texting buddy! I am definately going to be trying these! I have always been curious about the whole ricotta pancake thing. I am a huge lover of pancakes and ricotta so it has to be a match made in heaven right?! =)


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