Lemon Ricotta Pancakes with Blueberry Sauce Recipe - Allrecipes.com
Lemon Ricotta Pancakes with Blueberry Sauce Recipe
  • READY IN 30 mins

Lemon Ricotta Pancakes with Blueberry Sauce

Recipe by  

"These pancakes are light and don't leave you feeling too full. The blueberry sauce is easy, healthy, bright, and perfect on top of these pancakes. Top the pancakes with blueberry sauce or maple syrup."

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Ingredients Edit and Save

Original recipe makes 12 pancakes Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. Mix 2 tablespoons lemon juice and cornstarch together in a bowl until cornstarch dissolves.
  2. Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover saucepan and remove from heat.
  3. Whisk ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt together in a bowl until well blended. Add flour and baking powder; whisk to combine.
  4. Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter in 1/4 cup portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • Keep pancakes warm in a 150 degree oven until ready to serve.
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Reviews More Reviews

Most Helpful Positive Review
Sep 04, 2013

Someone made these pancakes for me but they used ready to go pancake mix. And that's what I was looking for. I just needed to know how much Riccotta to put in. Also they used 1/2 spoon of vanilla extract. Delish fancy pancakes to break out of the norm.

 
Most Helpful Critical Review
Jan 17, 2015

Didn't make the blueberry syrup so that might have been why we didn't like them to much.

 

10 Ratings

Jul 12, 2014

Great recipe. Made mine with strawberries instead of blueberries.

 
Jan 24, 2015

We loved how light, fluffy and creamy these pancakes were. I made a few alterations to accomodate my husband's diabetes. I substituted baking stevia in place of sugar and served with sugar-free raspberry preserves and clarified butter. Did not leave us feeling overly stuffed, but comfortably satisfied. 5 stars for flavor, but I would only give it 3 stars for the instructions. The ingredient lists and instructions should be separate for sauce and pancakes.

 
Nov 29, 2014

I liked this recipe, but wished the directions were clearer. I started to make it from beginning to end and had mixed the lemon juice with cornstarch already when I realized that part of the recipe was for the syrup. I wasn't intending to make the syrup, as I already have blueberry syrup in my cupboard, so it was a waste of a couple of ingredients. Perhaps whomever posted this recipe could separate the pancake recipe from the syrup recipe just to make it clear. Thanks.

 
Jun 27, 2014

Yum! These were great. I added more lemon juice because I like the lemon flavor, and I really enjoyed them.

 
May 29, 2014

I fell in love with lemon ricotta pancakes at Cheesecake Factory restaurant. So glad I can now make them when ever I want!! I added chocolate chips to mine and my daughter couldn't stop eating them.

 
May 12, 2014

Everyone loved it... I thought it was a perfect mix and I even double the recipe with no problems yielded 15 pancakes about 4 inches wide :)

 

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Nutrition

  • Calories
  • 376 kcal
  • 19%
  • Carbohydrates
  • 60.9 g
  • 20%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 14.7 g
  • 29%
  • Sodium
  • 637 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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