Lemon Ricotta Pancakes are the best ricotta pancakes, with a cheesecake-like interior, loaded with protein and deliciously lemony. The sweet, fruity blueberry sauce is the perfect topping.

The concept of an American Sunday breakfast is something that was always important for me to pass on to my kids who were born in and growing up in Austria. Pancakes, French toast, cinnamon rolls, eggs, bacon…

I love taking the time to make a Sunday morning treat and it is probably the only day of the week that we all eat breakfast together. From Monday to Saturday everyone has school, work or activities. Our oldest son lives and studies in Vienna so it’s even more special when we can all enjoy Sunday breakfast together.

You might be wondering if they don’t make pancakes in Austria. They do, sort of. You see them around but they aren’t as much of a thing as in the U.S. Austrian crepes, called Palatschinken, are served at lunch or dinner.

A friend of mine introduced me to ricotta pancakes as a way of getting more protein into my (at the time) veggie family’s bodies. The recipe I tried back then wasn’t great so I searched for other options and landed on this Lemon Ricotta Pancake recipe.

Lemon Ricotta Pancakes are the best – so lemony and satisfying! The sweet, fruity blueberry topping is the perfect accompaniment. What these pancakes remind me of the most is cheesecake. They are buttery and rich with a moist cheesecake-like interior while still being light and fluffy pancakes. They are indeed healthy and loaded with protein and are just as quick and easy to make as regular pancakes.

The blueberry sauce takes just minutes to prepare and is the best blueberry sauce for topping any pancakes. We also love topping regular buttermilk pancakes with the blueberry sauce and whipped cream.

Other delicious pancake toppings include: powdered sugar, fresh berries, lemon curd, Greek yogurt or maple syrup.

The recipe below serves 4 people. I always make double the pancakes and double the sauce and save the leftovers.

How to keep pancakes warm:

Place finished pancakes on a baking sheet in an oven heated to 200°F (90°C) until all the pancakes are ready to be served.

How to store leftover pancakes:

Leftover pancakes may be stored tightly covered in the refrigerator for one day.

How to freeze leftover pancakes:

The best way to store leftover pancakes is to freeze them, with layers of parchment paper in between the pancakes.

How to reheat leftover pancakes:

Place cold or frozen pancake on a plate and heat uncovered in the microwave on high for 40-60 seconds, until heated through.

The blueberry sauce can be stored tightly covered in the refrigerator for up to five days.

When I made the Lemon Ricotta Pancakes you see in the photos, my daughter declared these to be her favorite pancakes. You will find links to my other pancake recipes under the recipe below.

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Lemon Ricotta Pancakes with Blueberry Sauce

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 353kcal

Ingredients

Blueberry Sauce

1 ½ cups (200 g) frozen blueberries
2 tablespoons granulated sugar
1 teaspoon corn starch

Lemon Ricotta Pancakes

¾ cup (100 g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
2 tablespoons granulated sugar
1 cup (8-9 ounces or 250 g) ricotta
2 eggs
½ cup (120 ml) milk
Zest and juice of one organic lemon
Butter or oil, for frying

Instructions

Make the blueberry sauce

In a medium saucepan over medium-high heat, bring the berries, sugar and cornstarch to a boil, stirring constantly. Continue stirring and boiling for 1-2 minutes, until thick. Set aside.

Make the lemon ricotta pancakes

In a small bowl, whisk together flour, baking powder, salt and sugar. Set aside.
In a large bowl, whisk together ricotta, eggs, milk and lemon zest and juice. Add the flour mixture and whisk until well combined.
In a non-stick frying pan, melt enough butter over medium heat to lightly coat the bottom of the pan. Make small pancakes, using 2-3 tablespoons of batter per pancake. Fry over medium heat until is golden brown. Flip pancakes and fry until golden brown and pancake is cooked through.*
Place finished pancakes on a baking sheet in an oven heated to 200°F (90°C) until all the pancakes are ready to be served.
Serve pancakes warm, topped with blueberry sauce.**
Leftover pancakes may be stored tightly covered in the refrigerator for one day. However, the best way to store leftover pancakes is to freeze them, with layers of parchment paper in between the pancakes. To reheat, place cold or frozen pancake on a plate and heat uncovered in the microwave on high for 40-60 seconds, until heated through.
Blueberry sauce may be stored tightly covered in the refrigerator for up to five days.

Notes

*Ricotta pancakes burn much more easily than regular pancakes. They also take longer to cook all the way through. For these reasons, it is better to make small pancakes and it is essential to keep the heat low enough to allow them to cook through without burning.

**Other delicious pancake toppings include: powdered sugar, fresh berries, lemon curd, Greek yogurt or maple syrup.

Pancake recipe adapted from Bobby Flay, via Wine Imbiber.

Nutrition

Calories: 353kcal

Try these other delicious pancake recipes:

Austrian Crêpes (Palatschinken) with Nutella, Strawberries & Bananas

Banana Pancakes

Blueberry Buttermilk Pancakes

Cinnamon Buttermilk Pancakes with Cream Cheese Glaze