Lemon Ricotta Pancakes with Blueberry Sauce
Fluffy lemon ricotta pancakes topped with a sweet and tangy blueberry sauce. A delightful breakfast or brunch treat!
Equipment
- Mixing bowls
- Whisk
- Non-stick skillet
- Spatula
Ingredients
Pancake Ingredients
- 1 1/2 cups All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Sugar
- 1/2 teaspoon Salt
- 1 cup Ricotta cheese
- 1 cup Milk
- 1 tablespoon Lemon zest
- 1 tablespoon Lemon juice
- 2 Eggs
Blueberry Sauce Ingredients
- 1 cup Fresh or frozen blueberries
- 2 tablespoons Sugar
- 1 tablespoon Lemon juice
Instructions
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In a separate bowl, whisk together ricotta cheese, milk, lemon zest, lemon juice, and eggs.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- While pancakes are cooking, make the blueberry sauce: Combine blueberries, sugar, and lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until blueberries have burst and sauce has thickened slightly (about 5-7 minutes).
- Serve pancakes immediately, topped with blueberry sauce.
Notes
For a richer flavor, use whole milk ricotta. You can also add blueberries to the pancake batter for extra flavor and color. Feel free to adjust the amount of sugar in both the pancakes and the sauce to your preference.