lemon ricotta pancakes with blueberry sauce

Author of this recipe: Marybeth Kapral

"Fluffy lemon ricotta pancakes topped with homemade blueberry sauce. A perfect breakfast recipe with fresh, zesty flavors. Easy to make!"

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Ingredients

• **Ingredients for Lemon Ricotta Pancakes with Blueberry Sauce**
• **For the Lemon Ricotta Pancakes:**
• - **1 cup all-purpose flour** (keyword: fluffy pancake recipe)
• - **1 ½ teaspoons baking powder** (keyword: homemade pancake ingredients)
• - **¼ teaspoon baking soda** (keyword: light and airy pancakes)
• - **¼ teaspoon salt** (keyword: perfect pancake batter)
• - **1 cup ricotta cheese** (keyword: creamy ricotta pancakes)
• - **1 large egg** (keyword: easy pancake recipe)
• - **¾ cup milk** (keyword: moist pancake batter)
• - **2 tablespoons sugar** (keyword: sweet pancake recipe)
• - **Zest of 1 lemon** (keyword: lemon ricotta pancakes)
• - **2 tablespoons fresh lemon juice** (keyword: citrus pancake recipe)
• - **1 teaspoon vanilla extract** (keyword: flavorful pancake batter)
• - **Butter or oil for cooking** (keyword: golden pancakes)
• **For the Blueberry Sauce:**
• - **2 cups fresh or frozen blueberries** (keyword: homemade blueberry sauce)
• - **¼ cup sugar** (keyword: sweet blueberry topping)
• - **2 tablespoons water** (keyword: easy blueberry sauce)
• - **1 tablespoon fresh lemon juice** (keyword: tangy blueberry sauce)
• - **1 teaspoon cornstarch mixed with 1 tablespoon water** (keyword: thick blueberry sauce)
• **Optional Toppings:**
• - **Powdered sugar** (keyword: pancake toppings)
• - **Fresh blueberries** (keyword: fresh fruit pancake topping)
• - **Whipped cream** (keyword: decadent pancake recipe)
• This SEO-friendly list includes keywords to help your recipe rank higher in search results while providing a clear and organized ingredient list for lemon ricotta pancakes with blueberry sauce.

Steps

1. # How to Make Lemon Ricotta Pancakes with Blueberry Sauce: A Step-by-Step Guide
3. If you're looking for a delightful breakfast or brunch recipe, these **lemon ricotta pancakes with blueberry sauce** are a must-try. Fluffy, tangy, and bursting with flavor, this dish combines the richness of ricotta cheese with the brightness of lemon and the sweetness of homemade blueberry sauce. Follow these detailed steps to create a restaurant-quality breakfast at home.
5. ---
7. ## **Ingredients for Lemon Ricotta Pancakes**
8. - 1 cup all-purpose flour
9. - 1 ½ tsp baking powder
10. - ¼ tsp baking soda
11. - ¼ tsp salt
12. - 1 cup ricotta cheese
13. - 2 large eggs, separated
14. - ¾ cup milk
15. - 2 tbsp granulated sugar
16. - Zest of 1 lemon
17. - 2 tbsp fresh lemon juice
18. - 1 tsp vanilla extract
19. - Butter or oil for cooking
21. ---
23. ## **Ingredients for Blueberry Sauce**
24. - 2 cups fresh or frozen blueberries
25. - ¼ cup granulated sugar
26. - 2 tbsp water
27. - 1 tbsp lemon juice
28. - 1 tsp cornstarch mixed with 2 tbsp water (slurry)
30. ---
32. ## **Step-by-Step Instructions**
34. ### **1. Prepare the Blueberry Sauce**
35. 1. In a small saucepan, combine blueberries, sugar, water, and lemon juice.
36. 2. Cook over medium heat, stirring occasionally, until the blueberries soften and release their juices (about 5 minutes).
37. 3. Add the cornstarch slurry and simmer for another 2-3 minutes until the sauce thickens.
38. 4. Remove from heat and set aside to cool.
40. ---
42. ### **2. Make the Pancake Batter**
43. 1. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
44. 2. In a separate bowl, mix ricotta cheese, egg yolks, milk, sugar, lemon zest, lemon juice, and vanilla extract until smooth.
45. 3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
46. 4. In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter to keep it light and fluffy.
48. ---
50. ### **3. Cook the Pancakes**
51. 1. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
52. 2. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
53. 3. Flip the pancakes and cook for another 1-2 minutes until golden brown.
54. 4. Repeat with the remaining batter, keeping the cooked pancakes warm in a low oven.
56. ---
58. ### **4. Serve and Enjoy**
59. 1. Stack the pancakes on a plate and drizzle generously with the homemade blueberry sauce.
60. 2. Garnish with extra fresh blueberries, a dusting of powdered sugar, or a dollop of whipped cream for an extra touch of indulgence.
62. ---
64. ## **Tips for Perfect Lemon Ricotta Pancakes**
65. - Use full-fat ricotta for a richer texture.
66. - Don’t overmix the batter to ensure fluffy pancakes.
67. - Adjust the sweetness of the blueberry sauce to your preference.
69. ---
71. This **lemon ricotta pancakes with blueberry sauce** recipe is perfect for weekend brunches, special occasions, or whenever you crave a sweet and tangy treat. With its combination of creamy ricotta, zesty lemon, and vibrant blueberry sauce, this dish is sure to impress your family and friends. Try it today and elevate your breakfast game!
73. **Keywords:** lemon ricotta pancakes, blueberry sauce, fluffy pancakes, brunch recipe, homemade pancakes, easy breakfast ideas, ricotta cheese pancakes, lemon blueberry pancakes.

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