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Lemon Ricotta Pancakes with Blueberry Sauce

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 353 kcal


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


Make the blueberry sauce

  1. 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

  1. In a small bowl, whisk together flour, baking powder, salt and sugar. Set aside.
  2. In a large bowl, whisk together ricotta, eggs, milk and lemon zest and juice. Add the flour mixture and whisk until well combined.
  3. 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.*
  4. 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.
  5. Serve pancakes warm, topped with blueberry sauce.**
  6. 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.
  7. Blueberry sauce may be stored tightly covered in the refrigerator for up to five days.

Recipe 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.