Lemon Ricotta Pancakes with Homemade Blueberry Sauce
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
Directions
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!
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
Other pancake recipes you might enjoy:
Whole Wheat Honey Banana Pecan Pancakes
Whole Wheat Blueberry Pancakes
Chunky Apple And Cardamom Pancakes
Short-Stack of Strawberry Greek Yogurt Pancakes
Looks so delicious! I love pancakes and blueberries…
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.
Lovely! You have the best pancake recipes!
Thank you! I am enjoying trying and sharing different recipes. 🙂
These look like a happy breakfast or a cheerful light dinner. Definitely going on my “make” list.
They also freeze nicely for breakfast or lunch at a later date. I had mine for lunch today which was a nice treat!
Thanks for the tip about freezing. I like to freeze things I can pull out for quick.
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.
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…
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!
A georgous & very appetizing creation! Love it all! Another must make! Yummmmm! Xxx
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.
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
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.
Wow, these look absolutely delicious. Definitely my kind of food! Blessings, Bernice.
Thank you Isabella!! They were really good. 🙂
Oh I so wish I could try yours♥ They look so yummy. You make your pancakes the way I love them,,,,nice and plump.
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!
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…
LoL
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. 🙂
This looks delicious! I love ricotta pancakes, and the lemon and blueberries make it even better. Bookmarking this recipe–thanks for sharing!
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. 🙂
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 🙂
That sounds wonderful that you make your own cheese!! Sounds yummy!!! 🙂