Lemon Ricotta Pancakes Recipe
Lemon Ricotta Pancakes are light & fluffy with a delicious homemade blueberry sauce.
Prep Time5 minutes mins
Cook Time7 minutes mins
Total Time12 minutes mins
Course: Breakfast
Cuisine: American
Servings: 10
Author: Lil' Luna
Blueberry Sauce
- 1/3 cup sugar
- 1 tbsp cornstarch
- 1/8 tsp salt
- 3/4 cups water
- 2 tsp fresh lemon juice
- 1 cup fresh or frozen blueberries
- 2 tbsp butter
- 1/4 tsp cinnamon
Pancakes
Preheat pan or griddle over medium-low heat.
Mix the flour, sugar, baking powder, lemon zest, and salt together. Add the ricotta cheese, milk, egg yolks, lemon juice, and vanilla and mix until combined.
Place the egg whites in another bowl and beat until stiff. Fold into the batter.
Brush pan with butter and use a ¼ cup measuring cup to pour the batter on. Cook for about 2-3 minutes or until bubbles form on the sides and flip and cook for another 1-2 minutes until cooked through.
Blueberry Sauce
Mix the sugar, cornstarch, and salt in a small sauce pan. Add the water and lemon juice and while stirring, cook over med-high heat until thick. Add the blueberries, reduce heat to medium, and cook 2 more minutes. Remove from heat and mix in the butter and cinnamon. Keep warm until ready to serve.
Calories: 233kcal | Carbohydrates: 22g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 201mg | Sodium: 206mg | Potassium: 167mg | Sugar: 10g | Vitamin A: 480IU | Vitamin C: 4.5mg | Calcium: 113mg | Iron: 1.6mg