Lemon Ricotta Pancakes with Blueberry Sauce

Lemon Ricotta Pancakes with Blueberry Sauce

hopefuleesoon

"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

30 m servings 376 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 60.9g
  • 20%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 637 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Footnotes

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

Reviews

Read all reviews 54
  1. 66 Ratings

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Most helpful positive review

A number of people have complained about the confusing directions . These people are obviously morons. This was easy to follow and very tasty

Most helpful critical review

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

Most helpful
Most positive
Least positive
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A number of people have complained about the confusing directions . These people are obviously morons. This was easy to follow and very tasty

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 rec...

I loved it my husband only liked it. I didn't have any problem making them. I recommend you read the recipe completely before making or you could have a problem. I made them according to the rec...

Be patient, it takes a little longer to cook than a regular pancake but well worth the wait. I served with a lemon curd and warm strawberry compote on top - YUMMO!

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 vanill...

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 ...

Great recipe. Made mine with strawberries instead of blueberries.

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

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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