Lemon Ricotta Pancakes
Published on March 12, 2024
Quick Summary
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 syurp. The perfect breakfast for weekends or holidays!
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Pin ItPancakes are always a good idea for breakfast. We love classic buttermilk pancakes, blueberry pancakes, and chocolate chip pancakes.
These Lemon Ricotta Pancakes are also a favorite. The ricotta cheese is the secret ingredient. The ricotta adds a nice richness and creaminess to every bite and creates a heavenly pancake. The pancakes don’t taste “cheesy.” They are light, fluffy, and bursting with lemon flavor.
The pancakes are perfect for holidays, feeding guests, or just a weekend morning when you want something flavorful and yummy. They’re delicious with butter and syrup, with a sprinkle of powdered sugar, or with a homemade blueberry sauce.
The lemon ricotta pancakes are soft, fluffy, and will melt-in-your-mouth. The lemon flavor is delightful and perfect for spring, summer, or anytime!
Table of Contents
Adding Ricotta to Pancakes
Why Ricotta cheese? It might seem random, but using Ricotta in your pancakes gives them a really fluffy, delicate texture. The pancakes are moist and melt in your mouth good!
You can find ricotta cheese at any grocery store. I recommend using full fat ricotta cheese for the best results.
Plus, ricotta cheese and lemon are a match made in heaven. The lemon adds a refreshing twist that you are going to love!
Pancake Ingredients
- Flour– use all-purpose flour.
- Granulated sugar– to sweeten the pancakes.
- Baking powder and baking soda– to help the pancakes rise and be nice and fluffy!
- Salt– to enhance all of the flavors.
- Ricotta cheese– to create light, moist, and tender pancakes! The secret ingredient.
- Eggs– you need an egg and 2 large egg whites.
- Lemon juice and lemon zest– for the ultimate lemon flavor.
- Oil– you can use canola oil, vegetable oil, or avocado oil.
Easy Blueberry Sauce
You can serve the pancakes with butter and pure maple syrup, always a winning combo, but I like to mix things up by using a simple blueberry sauce.
You can make the blueberry sauce ahead of time for one less step in the morning! It’s made with blueberries (you can use fresh or frozen), lemon juice, cornstarch, sugar, and water. That’s it!
- In a small bowl, combine the lemon juice and cornstarch.
- 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.
How to Make Lemon Ricotta Pancakes
It’s only a few more steps than making a boxed pancake mix, but these Lemon Ricotta Pancakes taste 100x better!
- Whisk all the dry ingredients together in a large mixing bowl: flour, sugar, baking powder, baking soda, and salt.
- In a second, medium bowl, mix the wet ingredients: ricotta cheese, egg, egg whites, lemon juice and zest, and oil.
- Pour this into the bowl with dry ingredients and gently fold it all together. Mix it as little as possible! You just want to mix until the dry ingredients are incorporated. The batter will be very thick; that’s normal!
- Heat a griddle or nonstick skillet over medium heat. Spray it with cooking spray to prevent sticking. If you want to up the decadence level, you can use melted butter instead of cooking spray. Both work great!
- Use a ⅓ cup measuring cup to drop spoonfuls of batter onto the hot skillet. Cook them for about 2 minutes, until the bottoms are browned and small bubbles form across the top. Flip them and cook for 2 minutes on the other side.
- Continue making and flipping! You can store pancakes on a baking sheet in the oven heated to 200 degrees until you’re ready to serve them. Nobody likes cold pancakes!
Toppings
Serve the pancakes warm with your favorite toppings. Here are some ideas!
- Blueberry sauce
- Fresh berries (raspberries, strawberries, blackberries, or blueberries)
- Butter
- Maple Syrup
- A dusting of powdered sugar
- Lemon curd
- Whipped cream
How to Store & Freeze
Storing Leftovers in the Fridge: Store leftover pancakes in the refrigerator for up to 3 days. Reheat in a skillet on the stovetop over medium-low. You can also reheat in the microwave or toaster oven.
How to freeze: Let the pancakes cool completely. Place the pancakes between layers of waxed paper, then place them in a freezer bag or freezer container. Freeze for up to 2 months.
More Pancake Recipes
- Best Buttermilk Pancakes
- Blueberry Pancakes
- Chocolate Chip Pancakes
- Easy Blender Pancakes
- German Pancakes
- Pumpkin Pancakes
- Banana Pancakes
- Lemon Poppy Seed Pancakes
Lemon Ricotta Pancakes
Ingredients
To make the 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
To make the 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
Nutrition
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
I love pancakes with ricotta! The addition of the lemon and blueberry just sounds delightful! 🙂
Gorgeous pancakes!
Those pancakes look to die for!
Cheers,
Rosa
These are making my mouth water!
The flavors in this just have gotta be outta this world….yum!
I have had a ricotta pancake recipe book marked for the longest time- I need to finally give it a try! Yours look gorgeous, especially with the blueberry sauce
I love the way you set the table in that first picture – huge plate of pancakes, hot tea, bacon … I just wanted to sit down and have at it!
Mmm I love ricotta pancakes. The lemon idea sounds awesome.
My husband is a huge fan of pancakes and me not so much but I do like ricotta pancakes – this will make both of us happy!
Delightful looking, to be sure! I’ve never added ricotta to my pancakes…will have to give these a try, but just gonna say, it’s hard to be those streusal pancakes!! 😉
love,
cathy b.
I know, those cinnamon streusel pancakes are divine!
Oh, gosh. These are just about perfect. I’ve yet to experiment with ricotta in pancakes. Delicious idea!
Maria, this fluffy stack of pancakes looks awesome! Gotta love that blueberry sauce 🙂
GAH orgeous!!! These look absolutely amazing!!!
They do look light and delicate.
Those are downright beautiful! My stomach is growling now!
Wow these look delicious! I love the combination of blueberry and lemon! Thanks for sharing
One of my favorite flavor combos! Delish!
Wish I could have started my day with these instead of my boring cereal today. They look amazing!
Must get ricotta in my pancakes – stat!
These look phenomenal! Gorgeous pictures, too!!!
Gorgeous breakfast!
beautiful! They look so light and fluffy 🙂
I made a similar recipe from Cristie and loved them! I need to make these again soon! Happy National Pancake Day tomorrow!
Lemon and blueberries are two of my favorite things. I’ve made the french toast version of this. I’m excited to make the pancake one now!
Now I want to try your french toast:)
These sound, and look amazing, Maria!! Mmmm!
Have a great Monday! : ]
This looks great Maria!
I have been wanting to make lemon ricotta pancakes for ages! They look thick and luscious and I so love them with the blueberry sauce! I’m sold! Gorgeous!
They look great Maria! Lemon and blueberry go so well together.
Thank you Maria! Finally a recipe for these wonderful flavors where you don’t have to whip the whites separately and then fold them in. I will definitely try these soon.
Oh wow! that is so vibrant. I have always wanted to make ricotta pancakes and these lemony beauties seem like the perfect way to start!
I love, love, love this recipe! Bookmarked.
All right, that’s twice in a week that we made the same breakfast treat over the weekend! I tried the lemon ricotta pancake recipe from King Arthur (with Meyer lemons) and our breakfast guests loved them. Yours look absolutely lovely. Can’t wait to see what we’ll both be making this weekend! 🙂
Great minds think alike:) I love that we are so in tune with each other!
Would this recipe work with a healthier flour and less sugar in the blueberrie sauce? It does look delightful.
Of course. Feel free to make the recipe healthier:)
As much as I love experimenting with interesting pancake recipes, somehow I have never made a ricotta version. And I love combining lemon with blueberries, so clearly this is where I need to start!
My jaw dropped when I saw these photos, girl!!! Gorgeous!!
These look great! Bookmarking this for when blueberries come back in season!
These sounds fantastic! I would happily sit down to a stack of these beauties.
Oh, wow, these look so light and fluffy! My husband and I enjoy pancakes together a few times per week and are always looking to try something new. Thanks for sharing this wonderful recipe! I’ll have to give it a try with the excess of lemons and ricotta we have!
These look incredible! Like always, I’m drooling looking at your pictures! Mmm, insanely delicious!
These look lovely! Did you know its also Peanut Butter Lover’s Day tomorrow? Two awesome days in one 🙂
I adore blueberry sauce, that looks amazing Maria!
Yum, can’t wait for blueberry-season 🙂
I love, love, love a good pancake! Beautiful pictures, makes me want to dive right in! Lemon and blueberry are just magic.
I have a huge thing of ricotta that I’m trying to use up – I already made your Spinach Mushroom Cannelloni (delicious!!) and it looks like pancakes are going to make it to the list!! These look soooo good!
Glad you liked the cannelloni!
Oh yum these look perfect for pancake day, they look absoloutely divine, yum!
I would happily sit down to a big plate of these right now!
I just made pancakes last week with blueberry sauce. It is so good I can’t imagine not having pancakes without it now. These pancakes are beautiful!
I almost cried that, right now at 3:15, I just realized it was national pancake day. Oh well…maybe pancakes for dinner to redeem myself?!
Yours look amazing!
Pancake Day isn’t until tomorrow so you still have time to celebrate! I just posted this recipe early so everyone could make them tomorrow:) Don’t stress!
That stack of pancakes looks heavenly, especially with all the blueberries dripping off. I love that it uses ricotta, I have a little cafe near me that makes ricotta pancakes and they are so light and fluffy – now I can have my own at home!
love the combo of blueberry and lemon these pancakes look so fluffy and amazing!
Ricotta, blueberry, AND lemon?!? Could life get any better than this?
there is really nothing better than a ricotta pancake. and you blueberry sauce takes the prize!
can i just tell you how much i love your blog? i drool everytime i visit. i’m sending this recipe to my mom, who i guarantee will make these the very next day and then tell me all about them. they’re just gorgeous!
Thanks so much Teresa!
Wowza! These look amazing. Ok, I’m coming over tomorrow for breakfast, k?!
Those pancakes look so delicate and delicious; I love all of the blueberries on top!
I’ve never heard of putting ricotta in pancakes, but it sounds delicious!
Pancakes are my new favorite thing to play around with. This sounds wonderful.
Pancake day is one of my favorites 🙂 I recently made a strawberry shortcake pancake with ricotta and have been wanting to use it in pancakes again ever since! Thanks for a great recipe to do so 🙂
The lemon pancakes sound wonderful. I think I will try these next weekend! Thanks.
i love the sensation of blueberries bursting in my mouth, so your sauce is just stellar. it’s the perfect mate for lemony pancakes to boot. 🙂
These pancakes look truly divine and I’m already planning to add the blueberry sauce to my pancake dinner tonight!
How can you go wrong with pancakes topped with blueberries? Yumm!
Lemon and blueberries, yum I love that combo! Mmmm even adding some extra ricotta on the side as a dipper would be nice.
Your pictures look beautiful as always, thanks for sharing!
These pancakes look amazing! You really can’t go wrong with lemon, ricotta, and blueberries!
You’re not going to believe this, but this was on my ideas list! I was going to make this exact thing in a few days, but you beat me to the punch! These look delicious.
I made this for dinner, yes I wrote dinner! I was very skeptical of the thick batter however they were very delicious. I did an oops with the sauce but thank God I was able to fix it.
Glad you enjoyed the pancakes for dinner! They are good any time of the day.
Simple, fresh, and beautiful! These look great for a Saturday morning treat.
These are so very pretty, Maria, and contain such a perfect combination of complementary flavors. Alas, it’s not quite blueberry season where I live — about 3 more weeks until then — but I’m definitely bookmarking this sensational recipe for then. Can’t wait!
Delightful, Maria.
I don’t think mornings could get much better than sitting down to a plate of these. Love the amount of blueberries you piled up on those pancakes. Luscious!
If I ever need a pancake recipe, I know where to look. These look amazing!
I’m definitely making these for breakfast tomorrow! Thanks for the recipe!
I made these for breakfast this morning and they were so delicious! I didn’t have blueberries though so I used frozen strawberries instead. The lemon in the pancakes complimented the sauce beautifully. Thanks for this wonderful recipe 🙂
I will have to try strawberries next time. Glad you liked the pancakes!
Don’t you just love this one?? It’s one of our all time favorites!! Nicely done!
Just made these this morning for our family (it’s Shrove Tuesday here in Oz). They were utterly amazing!!! Believe it or not I have never made pancakes with ricotta before. What an amazing idea! I also linked to this recipe and your blog in my post about Shrove Tuesday. I hope it brings you lots of Aussie visitors 🙂
kind regards,
Casey
http://www.milkncookies.info
Wow! I made these for breakfast yesterday morning and they were TO DIE FOR!!!!! My husband, who is a bit of a picky eater and was skeptical about these, devoured them as did my 20 month old son. These will definitely be going into the weekend breakfast rotation. Thanks for such a wonderful recipe!
Glad you enjoyed the pancakes!
Oh yes! I have to make these after sampling some with Duchess of Fork this weekend! They were so fluffy and the lemon was soooo delicious!! I think we were saying at breakfast you may have a recipe for them, so glad you do 🙂
Hope you are feeling good!!
These are one of my favorite pancakes! I hope you enjoy them!
Those look simply amazing. Such beautiful photography too.
Hi,
Has anyone made these with fat free ricotta and whole wheat flower? Also maybe substituting the sugar for a splenda blend? I LOVE lemon/blueberry combo and who doesn’t love Ricotta? BUT, this is a 10 point recipe!!
I’ve made the pancakes with fat free ricotta but not with whole wheat flour or Splenda. If you try it, let me know!
Well, I’ve made the pancakes twice and the first time, I didn’t have any blueberries. This time, I made the sauce too, and the two are a perfect compliment for each other. Most lemon recipes I’ve tried don’t capture a lot of lemon flavor, but you can really taste both the lemon and the ricotta in this one.
I’d recommend cooking these on a slightly lower temperature than you normally would cook pancakes, just because they are a little thicker than regular pancakes. The lower temperature will make sure the bottoms are nice and golden when the tops start to set up and they are ready to flip.
We had these for dinner tonight and they were sooo good! I ate the leftover blueberry sauce right out of the pan with a spoon afterward! I used 2 whole eggs instead of the 1 whole and 2 whites, and I used part ww pastry flour. What a great way to use ricotta!
Glad you liked the pancakes. They are one of my favorites!
Looks yum. When you say it serves 4-5 people…how many pancakes per person are we talking? Or is it 4-5 pancakes?
The recipe will feed 4-5 people-about 2 pancakes per person.
Loved these, and so did my husband and 3 kids! These are definitely going to be a regular for us!
I’m making these today!
We had this for dinner tonight my husband and 1 month old son and myself loved this recipe. We will be having them again soo n!! We are enjoying your blog thanks for all your hard and dedication!
Thanks for your kind comment. Glad you liked the pancakes!
mhmmm, it looks so yam!
Making these as I type. My family love love love them!!! Happy Mother’s Day!!!
Enjoy! Happy Mother’s Day!
Made these this morning for my mom and they were amazing! So light and fluffy and the lemon is perfect – not overpowering but very refreshing for a pancake. The batter was so thick that I used an ice cream scoop to get them on the griddle but it was really fun and I can’t wait to make them again!
The hubby made these this morning(being British, the idea of ricotta in pancakes really piqued his interest), only difference is we swapped out the blueberries for raspberries and blackberries because me no likey the blue stuff. *hangs head in shame* I know, I know…..
They.Were.Fantastic. We’d eat them every day if we didn’t think we’d be the shape of beach balls…..thanks for the recipe!
Lovely pancakes, thank you for sharing this recipe 🙂 I made the pancakes for evening coffee so instead of making the blueberry sauce as well I served my pancakes just with icing sugar and raspberry jam 😉
Have a nice weekend!
Heli from Finland
I had some leftover ricotta cheese from a lasagna I made and didn’t want to throw it out, so made your pancakes this morning and they were famtastic!!! I don’t think I will make ricotta free pancakes ever again. Thanks soooo much for sharing the
yumminess!!
My eight year old daughter and I just made these for brunch! They were fantastic! Thanks for the recipe!!
You are very welcome!
My kids are huge fan of pancakes.
Thank you so much for Fabulous receipes. 🙂
I made these for my soon to be mother-in-law and they certainly helped in winning her over. They were WONDERFUL and she just texted me for the receipe when she got home…she was telling her friend about them and she wants to make it.
Made these this morning! Absolutely delicious! I love lemon anything! I was worried because they were so thick, but after turning down the temp on my griddle & poking some holes with a fork, they cooked all the way through. If I wanted to make them just a bit more lemony, what would you suggest I do? Add more lemon juice to the batter or more zest? They were so good! And fluffy too!
You can add more lemon zest and juice if you desire a strong lemon flavor. Glad you liked them!
Perfect, delicious! So fluffy and tender!
Thanks for this recipe! I did cheat and used a blueberry preserve that I heated….I ran out of frozen blueberries! Gasp!
If I make the batter and blueberry sauce a couple days before I cook/serve them, do you think it will still taste OK?
I made these for dinner tonight and they were delicious!
These pancakes were awesome! They reminded me of the ones I order from Alon’s Bakery in Atlanta although those are made with spelt. I did replace part (1/4) of the flour with whole wheat and the oil with applesauce. Overall these were the best pancakes I’ve made!
WOW! I’ve never had such fluffy pancakes… These were delicious! I did make a few lazy-girl adjustments: skipped the zest, and plopped fresh blueberries into the batter on the griddle instead of making a sauce. I also halved the sugar, and they were plenty sweet and delicious with just a pat of butter on top. :3
I was able to get 6 5-inch pancakes out of the batter.
Great recipe!
What about the milk..????? This was like paste. Needed to be thinned out. Everyother recipe like this online has milk too..?
Wondering if the batter can be made the night before? I’m planning to make these for mothers day brunch and it’ll be easier if I could prep ahead of time.
Followed the recipe for a Mother’s Day breakfast. Easy to make with the kids, and my wife loved them. Only heads-up is that since the batter is do thick, the cakes don’t flatten, and bubbles don’t form o indicate it’s time to flip.
I successfully made these, woohoo! There are a lot of different recipes out there and I was nervous with which one to go with, but I trust you. I followed it to a tee and they were unreal. The batter is VERY thick and required some effort when spooning them into the pan, otherwise it was great. I served with the syrup and lemon curd, I’m a lush. It was heavenly and beautiful! Thank you so much!
Absolutely delicious! Family loved it! Pancakes are fluffy and light, syrup very good 🙂
Glad you liked the pancakes!
Thank you. These were delicious. Instead of blueberry sauce I added blueberries into the pancakes.
Glad you liked the pancakes!
Looks amazing! I finally got over to your blog! It’s been way to long.
Great recipe! Only change was that I substituted coconut oil for the canola oil. I didn’t have time to make the blueberry sauce, so we topped them with strawberry jam and blueberries-delish!!
Glad you liked the recipe!
I made these pancakes after having lemon ricotta pancakes on vacation in Key West, FL. This recipe was even better than the original! For added fluffiness, I separated and beat the egg whites to soft peaks before folding them into the rest of the wet ingredients.
My mom made these years ago and they were so good! lately I’ve had a craving for some really good pancakes and thought of those so I set out to find the perfect recipe for lemon ricotta pancakes and boy did I find them this recipe was perfect, light, fluffy, and full of flavor they were a hit I’m getting ready to make them again thanks so much for sharing……z
These were the most delicious ricotta pancakes I’ve ever made! The lemon just knocks it out of the park. I’ve tried others but hands down this is the best recipe I’ve found on the internet!
So happy to hear!! Thanks for sharing!
Hi!
Can batter be made the day before?
Excellent recipe, Maria! I only used a cup of flour and I whipped the 2 extra egg whites into a merengue before folding into the rest of the batter, and they were the fluffiest, most tender pancakes I’ve ever made. So good, they don’t even “need” the blueberry sauce. Sunday mornning breakfast success!
This is our new Sunday favorite. While having lemon zest takes it up a notch, they are just as yummy if all you have is bottled lemon juice. SOOO good!
Yay! So happy to hear!
Just made these for the morning. I don’t like sugar, so I added about a quarter cup of honey to the dry batter and when I whisked, the honey incorporated Beautiful.. and the woman writing this recipe is correct that you do not want to over mix this, even though you’ll be tempted to. This is not a smooth batter. I plopped in the pan and smoothed each flat.. fried it in a little coconut oil and holy crap it’s the most delcious thing in the entire world… hands down best recipe for lemon ricotta pancakes ever
As an added comment, most lemon ricotta pancakes you are required to beat the egg whites until they are stiff. I absolutely hate doing this first thing in the morning. It is so time-consuming and doesn’t always turn out right. You have absolutely mastered the loophole here. It is incredible.
These pancakes are delicious and lemony and the blueberry sauce is fantastic. We’ve made this twice in the past few weeks, and I plan to keep this recipe for future breakfasts!
Can the batter be made the night before without any changes to the taste?
So light, fluffy, and delicious! The blueberry sauce complimented the pancakes perfectly.
I was drawn in by the flavours, which were delicious. But the recipe itself is a nightmare to cook. You end up with a batter that resembles fluffy scrambled eggs, and is too thick to spread out in the pan into the standard pancake shape. This causes the pancakes to cook more on the outside than the inside, so you end up with black surface and a raw middle. I turned the stove to low, and this helped them cook more evenly, but takes 10 minutes/pancake. They are difficult to cook and not worth the hassle.
I made these this morning, and they are truly “cakes” loaded with flavor. I went heavy on the Lemon juice and lemon zest, which worked well. I added just a pinch of salt but I wish I had used a half pinch. I added no sugar to the pancakes or the delicious blueberry mix. Again, personal preference; I never add sugar to my pancakes. I wish I could upload some photos! The mix is heavy and so on my griddle set at 325 degrees, I found they cooked best 2 minutes and 30 seconds per side. To check before you take off the griddle, poke a fork in the center and if it comes out clean, they’re cooked! This is an amazzzzzzing recipe! THANK YOU FOR SHARING!!!
I meant to give this 5 stars. I also let the pancakes mix sit for about ten minutes. As the bad review about noted and I noted the mix is thick. After I let it sit, I added about 2Tab. whole milk and the batter was more manageable. I forgot to mention that!!
Just made these pancankes and boy were they delish!!! Fluffy and just the right amount of
I made these pancakes and the lemon flavor was just perfect. My consistancy was too thick so I added 3 TBL of milk. Fabulous
Did anyone who rated this recipe 5 stars actually make it? There is no liquid in the recipe as posted, so the best you could get by following it is a stiff floury paste. You can either add milk until a proper pancake batter consistency is achieved, or better still: go find a recipe that has earned its stars.
There IS liquid in the batter; lemon juice oil and eggs! We actually made the recipe and it was amazing!
Great results with this recipe this morning – so delish. The batter was thick but cooked up light and fluffy. I beat the egg whites and folded them in the batter to lighten. I also let the batter sit for 10 minutes to let the baking powder and baking soda activate (did this while the griddle was warming up). When I spooned the batter on the griddle, I spread it a little to even it out. This recipe is a keeper!
Delicious! My 18 month old gobbled them up! I ended up using three whole eggs instead of one egg and two egg whites, and the results were fantastic without having to waste any of the egg. Definitely give this recipe a try!
Love the recipe , can i freeze the pancakes ?
Regards
Yolandi
Yes!
Delicious! We substituted Pamela’s Gluten Free Baking and Pancake Flour Blend and it turned out great. Yes the batter is thick, but it melts into the pan and the pancakes turn out with a fluffy consistency. We too let the batter sit a few minutes before cooking. We are at high altitude and it seemed to take 5 min per side to cook through.
The pancakes themselves were great! The mistake I made was not adding enough sugar to my compote. The blueberries I used were on the tarte side and not sweet enough. I had to have maple syrup on the side to balance out how tarte my compote was. Rookie mistake
201 comments and not a single person looks to have actually made these? Paid-for comments or a bunch of comments from fellow bloggers who are part of a “I’ll comment on yours if you comment on mine” recipes? I, on the other hand, followed this recipe almost to a T and have comments: this recipe made a really, really dry mixture that seemed very odd to me and the results were grainy-looking pancakes that somewhat ripped apart as I flipped them because they stuck to the pan. It was difficult to tell when to flip these because they were so dry and there was no usual indication of bubbling to let me know when to flip them. To be fair to the recipe, I did leave the tbs of canola out after thinking “that seems like an odd ingredient for pancakes”…maybe that would helped with the sticking and a slight bit more moisture to the mixture? They did taste good, though. For the second half of the batch, I added a scant 1/4 c of milk to moisten the mixture and they were much nicer looking. Again, still tasty in the end. Would I use this recipe again? Hmmm, it’s not necessarily my go-to, but it wasn’t bad…so, maybe. 🙂
Okay, I didn’t scroll down to the VERY bottom…looks like 1 or 2 did actually make these. 🙂
What a shame that your pancakes didn’t turn out light fluffy but it is so unfair to leave commentary when you decided to alter the recipe on your own. If you followed the recipe as written you would have made light and fluffy pancakes just like I made this morning for the hundredth time! These are my husband’s favorites! I have been serving these for brunch for years and everyone not only raves about them but I have shared this recipe numerous times with friends and family. I do not know the owner of this blog and I have successfully made this recipe at least 100 times at this point. You couldn’t flip the pancakes because you left out the oil. You created a dry batter that stuck to your pan. You should own your mistake and not create scenarios as to how reviews are made. I am leaving a positive 5-star review because I actually make these on a regular basis and follow the recipe to the letter and achieve only perfect pancakes EVERY time!! You really need to read the comments before you comment. Your name suits you… BLAH BLAH BLAH
What a shame that your pancakes didn’t turn out light fluffy @blahblahnelson but it is so unfair to leave commentary when you decided to alter the recipe on your own. If you followed the recipe as written you would have made light and fluffy pancakes just like I made this morning for the hundredth time! These are my husband’s favorites! I have been serving these for brunch for years and everyone not only raves about them but I have shared this recipe numerous times with friends and family. I do not know the owner of this blog and decided to leave a comment because your comment is so unfair! I have successfully made this recipe at least 100 times at this point. You couldn’t flip the pancakes because you left out the oil. You created a dry batter that stuck to your pan. You should own your mistake and not create scenarios as to how reviews are made. I am leaving a positive 5-star review because I actually make these on a regular basis and follow the recipe to the letter and achieve only perfect pancakes EVERY time!! You really need to read the comments before you comment. Your name suits you… BLAH BLAH BLAH
I made them exactly as the recipe specified. You trash this recipe when you left out an important ingredient. Canola oil is not a “weird” ingredient to add to pancakes. I’ve never seen a pancake recipe that didn’t contain oil or butter. So yeah, your pancakes were dry and stuck to the pan because you didn’t have enough fat in the batter. As far as not bubbling, the recipe says to check whether they’re ready to flip by time and by looking at the color of the bottom.
That being said, my pancakes looked fluffy and delicious but were dense. I’ll try a different recipe next time.
This recipe is great! Probably one of the best pancakes I’ve ever made or had. Amazing flavor and consistency. The blueberry pairs so well with the lemon and ricotta cheese.
These are so amazing! I followed the recipe exactly as it is written and the was just how I would expect it to be for light, fluffy pancakes. Thank you for another delicious recipe!
Whoops the batter*
I am so happy you loved the pancakes!
I love these pancakes! They are a little time consuming so I only tend to make them for special occasions. I also toss in a few blueberries in the batter.
Pancakes were light and fluffy! Lemon flavor was perfect. I just wish the recipe had said how many it made. I ran out of pancakes for me.
Had left over ricotta cheese and thought of making these pancakes.followed the recipe exactly as written. Very tasty! Will make again.
My daughter made these for breakfast this morning and they were amazing. I told her after tasting them, “This recipe is a keeper!”! The lemon is present but not overwhelming and the blueberry sauce was perfect.
Glad you enjoyed the pancakes!
I make these pancakes at my B&B, and always a big hit. Thank you.
You are welcome!
I’m rarely compelled to leave a comment on a recipe but wanted to tell you how outstanding these were! I doubled the recipe and was so glad I did as we now have extra to freeze. They were fluffy and moist, with plenty of lemon without being bitter. The blueberry sauce was delicious and not too sweet and made plenty – we’ve been using the leftovers on top of oatmeal this week.
Also a big fan of your Slow Cooker Vegan Sweet Potato Chili. Thank you for the delicious recipes!
Sadly this was a big flop for me. I followed the recipe to the T and the pancakes just wouldn’t turn out. They were way to thick to cook in the center. I ended up trying to thin the batter with some milk and eventually resulted to putting the batter into a waffle iron just to get it to cook all the way through. The blueberry syrup was amazing though and I will certainly make that again!
Sorry you had issues! They are a favorite at our house! Glad you liked the sauce.
Made these pancakes following the recipe exactly, no alterations. It was absolutely delicious! Yes, the consistency of the batter is very dense but it makes for very fluffy pancakes! I had tried another lemon ricotta pancake recipe and they were thinner and the ricotta didn’t come through as well. But these were the perfect amount of lemon and ricotta and great consistency!
I am so glad you loved our pancake recipe!
Delicious! I followed the recipe as written. The blueberry sauce adds so much more to the fragrant & fluffy pancakes. This recipe is a keeper!
The best pancakes I have made and very easy
We loved them. Even my daughter who doesn’t usually like lemony baked goods. The only alteration I made was coursely zesting all the lemons I used to create a punch of lemon that shone through the blueberry syrup. The batter is thick so don’t turn the temp up too high or they will burn. Thanks for a new family favourite.
It was simple to make, and absolutely delicious recipes continue to another recipe thanks for sharing for recipe
How many actual pancakes does this recipe make? I know it says 5 servings but many pancakes is that?
I make these pancakes every time we have visitors and always get raving reviews. These just melt in your mouth and flavor is fantastic. They require a little more work but they’re worth it because these pancakes are special. Yes, they’re thick, but I just use the back of a scoop to spread out a bit and that works. I didn’t have lemons one time and subbed fresh orange juice. That was really really good too. I def recommend this recipe.
Made these this morning. They’re absolutely delicious. Big and fluffy, and the blueberry sauce is great. I might add a little less cornstarch next time to keep it a bit looser. The only thing I did differently is I didn’t remove the two egg yolks–I hate tossing ingredients if I don’t need to
Two yolks doesn’t add much liquid to a recipe, but it was more than wet enough to become excellent pancakes, and I didn’t have any issues cooking them through.
I’ve noticed there are two types of pancake batters. Ones your pour, and ones you scoop onto the griddle. This recipe is scooped, not poured. If you’re used to pouring, this might be a bit of a surprise once you mix it all together.
Made them exactly to recipe and they turned out amazing. The perfect fluffiness and lemoni-ness !
Question. Besides the pancakes, could you make waffles out of this recipe? Thanks.
I haven’t tried making waffles with this recipe, but I do have a lemon poppyseed waffle recipe on our blog. It’s a good one:)
My daughter and I made this recipe today. First time making from-scratch pancakes. They were so easy and delicious! The ricotta added a creaminess to the pancakes and helped cut down on the acidity of the lemon. And then the blueberries added a wonderful richness and perfectly complimented the pancakes. Thank you!
This is a great recipe. Easy to make both the sauce and pancakes. I mixed strawberries with blueberries for the sauce. Pancakes were light and fluffy and delicious
I’ve never made ricotta pancakes before. These were the lightest, fluffiest pancakes I’ve ever made! Definitely would make again. Next time, I’d leave the lemon out of the compote as it made it too sour and I prefer pure blueberry flavor. Thanks for this recipe!
do these nutrition facts include the blueberry sauce or are they just the pancakes?
These are really good. I’m a dummy husband with no cooking experience and I was able to follow the 2x recipe with the sauce and pancakes turning out great. If anyone is wondering about serving size, I’d say double is good for a family of 4.
I don’t typically leave comments, but I had to for this recipe. I served it for a Mother’s Day brunch for my family. It received RAVE reviews, to include “amazing“ and “next level”. The combination of the light (not too sweet) blueberry “syrup” with lemon was fabulous. I added a bit more lemon zest as my family loves lemon flavor. Everyone loved the light, fluffy, “cakey” texture of the pancakes, completely different from typical pancakes. Fabulous recipe!
I am so glad you loved the pancakes! Thanks for sharing!
Terrific Material, Vielen Dank.|
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These are insanely good! My kiddos LOVE them! The pancakes have a great texture and the blueberry sauce is fabulous!! I use arrowroot powder instead of cornstarch and it works perfectly!!
Glad you love the pancakes. Such a great breakfast treat!
Not worth the time and effort, but thanks.
Followed exactly as written, 3 different times, based on the various mixed reviews.
Something is wrong with the recipe.
There isn’t enough liquid for starters.
Thanks for sharing though, but I’ll be returning to other trusted recipes. And for all of you who loved it, good for you! Make yourself another stack!
We made these pancakes for something different this morning and loved them! My 2.5 year old also devoured them! Super fluffy and flavorful. I ran out of lemons, so was only able to put in about half the lemon juice in the ingredients list and they still had great flavor and the texture was awesome!
Made these with Pamelas gf pancake mix and they came out delicious!
Couldn’t find whole fat ricotta so used part skim.
Poured in a dash of buttermilk, wasn’t necessary but added more flour since it was more liquidy and then seemed too thick so the buttermilk brought me back to a good texture. My dude (gluten eater) said these were some of the best he has ever had and he isn’t a compliment shower giver so woah!
Make these!!!
I’m always looking to expand my Breakfast repertoire at our B&B and these Pancakes & Blueberry sauce will be added to the list f’sure!! Like some other reviews, I will add a tbs of Milk. Extras are in the Fridge so I can see how they hold. Lovely and light.
Fun! I want to stay at your B&B:)
Hi Maria! I really love this recipe and have made it many times! I was wondering if you have make ahead instructions for the pancake batter? Can I refrigerate it overnight and it will still be good?
Thanks!
I haven’t checked in here for some time since I thought it was getting boring, but the last few posts are great quality so I guess I will add you back to my daily bloglist. You deserve it my friend 🙂
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Wow! Super impressed with these pancakes. Ricotta and lemon are always a good idea!
These are my new go-to pancakes and weekend treat. Never really even liked pancakes until I found these ones. Blueberries are so much better as a sauce instead of in the batter, the lemon is so fresh and these are so fluffy. The ricotta adds protein so you aren’t hungry an hour or two later. 10/10!!
Perfect for the weekend!