Realistic Cooking Ideas

for Busy People! And sharing our life adventures along the way!

Lemon Ricotta Pancakes with Blueberry Sauce Cover

While on vacation in New Hampshire we had some wonderful Lemon Ricotta Pancakes with a homemade Blueberry Topping while staying at Bear Mountain Lodge. They were so light and fluffy that I had to try them. If you can, use fresh lemon juice since both the lemon juice and ricotta cheese are key ingredients. Do not use the fat-free ricotta cheese because it is dense in texture and will impact your pancakes. Beating the egg whites until they are light and fluffy and then incorporating into the final batter really transforms the texture. As the weather transitions from summer to fall it is a perfect time to try a new pancake recipe! I also made my own blueberry sauce, which came out really good. I served it hot over the pancakes and it was perfect. Plus I like to use fresh blueberries since they are not as messy as frozen ones. But if you cannot get fresh then go with the frozen because you do not want to miss out on this topping! I hope you enjoy this recipe and let me know if you try it or add your own special touches!

Lemon Ricotta Pancakes Ingredients

Whisk together the wet ingredients in a large bowl:
1-cup ricotta cheese
1-cup skim milk
3 eggs, separated (only use the yolks for this step)
1/4-cup sugar
3 tbsp. lemon juice

Sift together the dry ingredients over the ricotta mixture and stir until just combined:
1 1/2 cups cake flour
1 Tbs. baking powder
1/2 tsp. ground nutmeg
1/8 tsp. salt

Beat the egg whites until frothy. Add the salt – beat until soft peaks form. Slowly fold in the egg whites into the ricotta mixture until blended.
3 egg whites
1/8 tsp. salt

Preheat the griddle on medium heat and the oven to its warm setting. Make sure the grill is hot. If a drop of water or pancake batter sizzles the grill is ready. Pour batter onto the griddle. Cook about 3-minutes or until the bubbles start to pop. Then turn over and cook for about another minute. Place in oven to keep them warm. Serve with warm homemade blueberry sauce!
Pancakes on the griddle 2

Pancakes on the griddle 1

Homemade Blueberry Sauce
Combine ingredients in a saucepan over medium, heat, bring to low boil.
1-cup fresh blueberries
1/4-cup water
1/4-cup sugar
1/4 cup orange juice
1 tbsp. fresh lemon juice

Mix together in a small bowl and stir into blueberries mix without crushing blueberries. Simmer about 5-minutes until thick.
1 tbsp. cornstarch, mixed with 1 tbsp. cold water

Stir in before serving
1/4 tsp. vanilla extract
Zest of 1 lemon, about 1 tbsp., optional

Lemon Ricotta Pancakes with Blueberry Sauce

Other pancake recipes you might enjoy:

Whole Wheat Honey Banana Pecan Pancakes

Whole Wheat Walnuts Pancakes

Whole Wheat Blueberry Pancakes

Chunky Apple And Cardamom Pancakes

Short-Stack of Strawberry Greek Yogurt Pancakes

Blueberry Buttermilk Pancakes

24 thoughts on “Lemon Ricotta Pancakes with Homemade Blueberry Sauce

  1. bakeaffairs says:

    Looks so delicious! I love pancakes and blueberries…

    1. Bernice says:

      Thank you! They are really good. I also love adding the blueberries. Sometimes I add them while they are cooking but this time I made a hot sauce.

  2. Lovely! You have the best pancake recipes!

    1. Bernice says:

      Thank you! I am enjoying trying and sharing different recipes. 🙂

  3. kanzensakura says:

    These look like a happy breakfast or a cheerful light dinner. Definitely going on my “make” list.

    1. Bernice says:

      They also freeze nicely for breakfast or lunch at a later date. I had mine for lunch today which was a nice treat!

      1. kanzensakura says:

        Thanks for the tip about freezing. I like to freeze things I can pull out for quick.

      2. Bernice says:

        The recipe makes at least 4 generous servings so I had a few left over. I had them in the freezer for a week and they were fine. Though I am sure you could freeze longer. I wrapped the cold pancakes with wax paper and then place in a ziplock bag. I either place wax paper between each pancake or bundle a few together and wrap in wax paper.

  4. Heather says:

    lol…I don’t usually eat pancakes, but these look fabulous…with the berries and syrup. They sound amazing with all the ingredients…I’m used to packaged pancakes once a year at the most…

    1. Bernice says:

      I was never much for eating pancakes either. Until I started my pancake series and am finding a lot of different toppings and recipes. It has been fun experimenting!

  5. Sophie33 says:

    A georgous & very appetizing creation! Love it all! Another must make! Yummmmm! Xxx

    1. Bernice says:

      Thank you Sophie! I hope you enjoy them. I froze my left overs to have for the next weekend. I did not make the blueberry sauce instead I used regular pancake syrup heated with fresh blueberries.

  6. Your collection of pancakes is making me super hungry!
    I love lemon ricotta pancakes. They are super fluffy and flavorful!
    I will give your whole wheat pumpkin pancakes a try this weekend as I have some pumpkin to use up and they look super tasty
    Thank you for the inspiration

    1. Bernice says:

      Your welcome. It has been fun trying different pancake recipes. I was surprised by the lemon ricotta pancake batter – it is like no other batter I have used. Just when I think I am out of ideas for another pancake recipe – I am inspired from our vacation. I am sure there are ton more out there, which makes cooking so much fun and an adventure.

  7. Isabella Rose Photography says:

    Wow, these look absolutely delicious. Definitely my kind of food! Blessings, Bernice.

    1. Bernice says:

      Thank you Isabella!! They were really good. 🙂

  8. Oh I so wish I could try yours♥ They look so yummy. You make your pancakes the way I love them,,,,nice and plump.

    1. Bernice says:

      Thank you. I have never been a pancake type person. But I do love exploring all of these new recipes and have gained a new appreciation for pancakes. Now I need to find other recipes!

  9. Wow, you’ve got upscale hotel’s morning supper my friend…
    btw, i just hate the low fat ricotta too, it don’t make any sense since why you still eating cheese anyway if you wanna cut off your calories intake…

    1. Bernice says:

      It is definitely gourmet pancakes and not too difficult to make. Plus they freeze nicely. I have used the no-fat ricotta and it is just horrible! I am hoping to save other people from making the same mistake. 🙂

  10. This looks delicious! I love ricotta pancakes, and the lemon and blueberries make it even better. Bookmarking this recipe–thanks for sharing!

    1. Bernice says:

      Thank you for your response! They are delicious and I froze my left overs for the following weekend. It was a nice surprise as I forgot I had them in the freezer. 🙂

  11. These look so good. This is our first year milking our goats and we’ve been using the soft cheese we make in place of ricotta—they are now my favorite thing. I’m going to try your recipe tomorrow 🙂

    1. Bernice says:

      That sounds wonderful that you make your own cheese!! Sounds yummy!!! 🙂

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