Lemon Ricotta Pancakes with Blueberry Sauce

This Sunday is Mother’s Day, and these pancakes would be the perfect breakfast to make for the mom in your life. They are unbelievably light and fluffy, and the lemon flavor shines through to make these pancakes something special. A little blueberry sauce drizzled over the top and you’ll already be thinking about when you can make these pancakes again. When you do make them, be sure to make the full recipe, as the leftover pancakes freeze well. Just defrost them for about 30 minutes on the counter and warm them in the toaster and you’ll have a delicious, effortless breakfast (or dinner!).

Lemon Ricotta Pancakes with Blueberry Sauce

Printable Recipe

Makes about 12 pancakes

Ingredients:

For the blueberry sauce:

• 12 oz. fresh or frozen blueberries
• 2 Tbsp. plus 1 Tbsp. cold water
• Up to 1/4 cup sugar (depending on your desired level of sweetness)
• 1 Tbsp. cornstarch

For the pancakes:

• 1 cup ricotta cheese
• 1 cup milk
• 3 large eggs, separated
• Zest and juice of 1 lemon
• 1 1/2 cups cake flour*
• 1 Tbsp. baking powder
• 1/4 tsp. salt
• 1/4 cup sugar

*You can substitute 3/4 cup all-purpose flour plus 2 tablespoons of cornstarch per 1 cup of cake flour.

Directions:

1. To make the blueberry sauce, combine the blueberries, 2 tablespoons water, and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the berries begin to release some of their juices and the mixture is simmering. Combine the cornstarch and 1 Tbsp. water in a small bowl; whisk until smooth. Add the cornstarch mixture to the blueberries and mix well. Reduce the heat to medium and let cook, stirring occasionally, until the mixture comes to a low boil and thickens slightly. Remove from the heat and keep warm if desired. The sauce will thicken slightly as it cools.
2. To make the pancakes, combine the ricotta, milk, egg yolks, lemon zest, and lemon juice in a large mixing bowl. Whisk to combine. Add in the cake flour, baking powder, and salt and mix just until incorporated. In another clean, dry mixing bowl, beat the egg whites on medium-low speed until foamy. Increase the mixer speed to medium-high and continue to beat, adding the sugar gradually, until medium-soft peaks form.
3. Fold one third of the egg white mixture into the ricotta mixture with a spatula until completely incorporated. Add in the remaining egg whites and fold in gently until the mixture is smooth and light.
4. Heat a griddle or skillet over medium heat. Grease as needed. Ladle a scant 1/2 cup of batter onto the cooking surface for each pancake. Allow to cook until bubbles begin to form on the top surface. Use a large spatula to carefully flip the pancake and cook the other side until light golden and cooked through. Repeat with the remaining batter. If desired, keep finished pancakes warm in a 200 degree oven until all the batter is cooked. Serve warm with blueberry sauce.

Pancake recipe from Annie’s Eats, originally from Williams Sonoma; Blueberry Sauce recipe adapted from Annie’s Eats.