Lemon Ricotta Pancakes with Blueberry Sauce

Light, fluffy lemon ricotta pancakes are topped with blueberry sauce to create a delicious breakfast treat that both kids and adults will love.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 291 Calories

Ingredients

• 2 eggs
• 1 cup all-purpose flour
• 2 tablespoons lemon juice
• 3 tablespoons white sugar
• 1 tablespoon baking powder
• 1 cup ricotta cheese
• 1 tablespoon cornstarch
• 1 lemon, juiced and zested
• 2 cups frozen blueberries
• 0.25 teaspoon salt
• 0.5 teaspoon ground nutmeg
• 0.66666668653488 cup milk

Recipe Instructions

Step 1

Mix together 2 tablespoons lemon juice and cornstarch in a small bowl until cornstarch dissolves.

Step 2

Stir together blueberries and 3 tablespoons sugar in a medium saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover the saucepan, remove from heat, and set aside.

Step 3

Whisk together ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt in a large bowl until well blended. Add flour and baking powder; whisk until batter is combined.

Step 4

Heat a lightly oiled griddle or large skillet over medium-high heat. Drop batter in 1/4 cup portions onto the hot griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.