Lemon Ricotta Pancakes

Lemon Ricotta Pancakes-these light and fluffy ricotta pancakes are bursting with lemon flavor and will melt in your mouth. Top with a simple blueberry sauce or butter and maple syrup. The perfect breakfast for weekends or holidays! 

Ingredients:

Blueberry Sauce: 

1 1/2 tablespoons fresh lemon juice

1 1/2 teaspoons cornstarch

2 cups fresh or frozen blueberries

2-3 tablespoons granulated sugar

2 tablespoons water

Pancakes:

1 1/4 cups all-purpose flour

3 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup ricotta cheese

1 large egg

2 large egg whites

1/2 cup fresh lemon juice

2 teaspoons grated lemon zest

1 tablespoon oil, canola, vegetable, or avocado

Instructions:

First, make the blueberry sauce. In a small bowl, combine the lemon juice and cornstarch and set aside. In a medium saucepan, combine the blueberries, sugar, and water. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly.  Cover to keep warm and set aside.

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil. Gently fold this mixture into the dry ingredients until flour disappears. Don’t over mix. The batter will be thick.

Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray.  Drop about ⅓ cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Continue making pancakes until batter is gone. Serve warm with blueberry sauce.

Notes:

If you don’t want to make the blueberry sauce, the pancakes are great with butter and maple syrup. Store leftover pancakes in the fridge for up to 3 days. Freeze for up to 2 months.  

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes-these light and fluffy ricotta pancakes are bursting with lemon flavor and will melt in your mouth. Top with a simple blueberry sauce or butter and maple syrup. The perfect breakfast for weekends or holidays! 

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Course Breakfast, Brunch

Cuisine American

Ingredients

  

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Blueberry Sauce:

• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 teaspoons cornstarch
• 2 cups fresh or frozen blueberries
• 2-3 tablespoons granulated sugar
• 2 tablespoons water

Pancakes:

• 1 1/4 cups all-purpose flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup ricotta cheese
• 1 large egg
• 2 large egg whites
• 1/2 cup fresh lemon juice
• 2 teaspoons grated lemon zest
• 1 tablespoon oil canola, vegetable, or avocado

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Instructions

 

• First, make the blueberry sauce. In a small bowl, combine the lemon juice and cornstarch and set aside. In a medium saucepan, combine the blueberries, sugar, and water. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly. Cover to keep warm and set aside.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil. Gently fold this mixture into the dry ingredients until flour disappears. Don’t over mix. The batter will be thick.
• Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about ⅓ cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Continue making pancakes until batter is gone. Serve warm with blueberry sauce.

Notes:

• If you don’t want to make the blueberry sauce, the pancakes are great with butter and maple syrup. Store leftover pancakes in the fridge for up to 3 days. Freeze for up to 2 months.

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