blueberry Breakfast Desserts Quick Breads Recipes

Lemon Ricotta Blueberry Pancakes

Blueberry Ricotta Lemon Pancakes

I serve this dish for breakfast, but it can definitely double as a dessert as well. Fluffy ricotta pancakes smothered in whipping cream and drowning in blueberry sauce. It is the breakfast of champions and a  kid favourite.

 

Lemon Ricotta Blueberry Pancakes

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • Pancakes
    2. 2 Cups of all purpose flour
    4. 1/4 Cup of granulated sugar
    6. 2 Tsp baking powder
    8. 1/2 Tsp baking soda
    10. 1/4 Tsp Kosher salt
    12. 1/2 Cup butter milk
    14. 1 Cup ricotta cheese
    16. 1/4 Cup fresh squeezed lemon juice
    18. 2 large eggs
    20. 2 Tbsp melted butter
    22. 1 tsp vanilla
  • Blueberry Sauce
    2. 2 Cups Fresh Blueberries
    4. 1/4 Cup water
    6. 1/4 Cup granulated sugar
    8. 2 Tbsp freshly squeezed lemon juice
    10. 1 1/2 Tsp cornstarch
  • Whipped Cream
    2. 1 Cup whipping cream
    4. 1 Tbsp sugar
    6. 1/2 Tsp lemon zest

Instructions

These pancakes are really fun and very easy to make. While the pancakes are cooking, you can make your blueberry sauce and whipped cream.

Pancakes
  1. Combine your flour, baking soda, baking powder, sugar and salt in a large bowl.
  2. Combine your ricotta, eggs, melted butter, lemon juice, vanilla and buttermilk in a separate smaller bowl.
  3. Add the wet ingredients to the dry and stir to blend. Be careful not to over mix as the dough will become dense.
  4. Using a griddle or frying pan on medium high heat (about 160) add your batter 1/4 cup per pancake. Cook until bubble form (approx 4 minutes) then flip and cook for another 4 minutes.
  5. Place on a Plate, cover with foil, and bake the remaining pancakes.
Blueberry Sauce
  1. While your pancakes are cooking, you can make the blueberry sauce.
  2. Add the cornstarch to the lemon juice and mix well.
  3. Add the blueberries, lemon juice mixture, sugar, and water to a small saucepan.
  4. Bring to a boil and allow to cook for 2 minutes.
  5. Turn off heat and set aside.
Whipped Cream
  1. Add your whipping cream, sugar, and lemon zest to the mixing bowl of a stand mixer with a whisk attachment.
  2. Mix on HIGH for about 6 minutes until cream has stiffened and formed stiff peaks.

To serve, plate the pancakes, add a dollop of whipped cream and a healthy spoonful of the blueberry sauce over top. Enjoy!

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