Lemon Ricotta Pancakes with Blueberry Sauce
These pancakes are light and don't leave you feeling too full. The blueberry sauce is easy, healthy, bright, and perfect on top of these pancakes. Top the pancakes with blueberry sauce or maple syrup.
These pancakes are light and don't leave you feeling too full. The blueberry sauce is easy, healthy, bright, and perfect on top of these pancakes. Top the pancakes with blueberry sauce or maple syrup.
A number of people have complained about the confusing directions . This was easy to follow and very tasty
I liked this recipe, but wished the directions were clearer. I started to make it from beginning to end and had mixed the lemon juice with cornstarch already when I realized that part of the recipe was for the syrup. I wasn't intending to make the syrup, as I already have blueberry syrup in my cupboard, so it was a waste of a couple of ingredients. Perhaps whomever posted this recipe could separate the pancake recipe from the syrup recipe just to make it clear. Thanks.
This is more like crapes than pancakes. However they are delicious I could eat the whole batch myself. But I didn’t and I shared them with my husband who loved them. I made them as directed but substituted the ricotta with cottage cheese and added more lemon peal, I like to taste the lemon and I used Meyer lemon. I need to stress that you read the whole recipe before starting. The ingredients look as if they are all for the pancakes but they are for the syrup and the pancakes. The recipe is easy to follow once you’ve read through it all.
Be patient, it takes a little longer to cook than a regular pancake but well worth the wait. I served with a lemon curd and warm strawberry compote on top - YUMMO!
Someone made these pancakes for me but they used ready to go pancake mix. And that's what I was looking for. I just needed to know how much Riccotta to put in. Also they used 1/2 spoon of vanilla extract. Delish fancy pancakes to break out of the norm.
We loved how light, fluffy and creamy these pancakes were. I made a few alterations to accomodate my husband's diabetes. I substituted baking stevia in place of sugar and served with sugar-free raspberry preserves and clarified butter. Did not leave us feeling overly stuffed, but comfortably satisfied. 5 stars for flavor, but I would only give it 3 stars for the instructions. The ingredient lists and instructions should be separate for sauce and pancakes.
Yum! These were great. I added more lemon juice because I like the lemon flavor, and I really enjoyed them.
Everyone loved it... I thought it was a perfect mix and I even double the recipe with no problems yielded 15 pancakes about 4 inches wide :)
Great recipe. Made mine with strawberries instead of blueberries.
I fell in love with lemon ricotta pancakes at Cheesecake Factory restaurant. So glad I can now make them when ever I want!! I added chocolate chips to mine and my daughter couldn't stop eating them.
7.16.16 I posted a review and photo on this recipe on 10.12.14. The photo's still here, but the review is gone?? Don't remember exactly what I said, but I can say that it turned out delicious and has been made a number of times since. The ricotta and lemon really are key ingredients, so don't leave them out. The blueberry sauce takes them over the top with a lovely presentation, and it's so very simple to make..
The directions can be a bit confusing but the recipe itself is easy and delicious. They truly are ligher and less filling. I have made hear pancakes many times now for friends and family.
Didn't make the blueberry syrup so that might have been why we didn't like them to much.
Fantastic! I made these exactly as written so I could rate it fairly. I loved the blueberry and lemon flavors together. The pancakes were light and airy. I read all the reviews first, so I didn't just throw it all in a bowl. I think keeping them warm in 150 degree oven finished them off inside. These are not the pancakes from our youth, all sugared up and topped with syrup. I will make these adult pancakes again. Thanks for sharing.
Very good. We used baking powder per the ingredient list, not the instructions. Came out fluffy enough. Rich flavors.
Too fancy for just me on a sick day-haha! But delicious! I halved the sauce and froze the extra cakes for a quick breakfast. Plan on making these for friends on a weekend soon! Yum!!
this recipe had great flavor BUT I think it calls for too much ricotta which makes it a bit too gooey or moist inside. I would suggest using less probably start with half a cup
First of all this recipe definitely needs to separate the sauce from the pancake mix it will be very confusing for new cooks. Since I tend to preprep my ingredients and read recipes anyway that did not happen to me but I can see where it could. I like the pancakes themselves but do suggest that you cook them at a slightly lower temperature than you regularly do as they are a bit dense. Also spread your batter out a little bit so you do not get a thick spot in the middle and end up with your edges cooked and your middle still too wet. I had mine with an apricot sauce I already had made that went very well with it. I also tried it with a bit of syrup which was good too. Next time I will probably use a bit more lemon zest and/or juice for just a bit more zing. Bet you could make this with a orange as well.
I made this for Father's Day breakfast and we loved the pancakes! The blueberry sauce was a great complement. I did add a tablespoon of water to the blueberries & sugar when cooking them down. It seemed like some liquid was needed in order to get the sauce to the right consistency.
Very easy to make. Instead of the blueberry syrup, I used fresh blueberries on top as well as serving them with plain Greek yogurt, applesauce and maple syrup. Delicious!??
Made according to recipe. Was very happy with the taste of the pancakes and the blueberries. It was breakfast for us this morning. Jean A.
I really love how light these are, I make them frequently
Made no changes, husband LOVED these pancakes!! Definitely plan to make again. Thanks for the recipe!
taste very good but like others the directions are poorly written
Deeelicious! Made it according to directions but left out the nutmeg as to not overpower the lemon. I used fresh blueberries since they are in season and the sauce elevated it to the 5-star level.
10.20.19 ... https://www.allrecipes.com/recipe/233914/lemon-ricotta-pancakes-with-blueberry-sauce/ ... Unusual review ahead! I made another ricotta pancake recipe & the sauce from this one. That's different, huh?! :o I thought the sauce would be blueberry lemonish, but it was just good. I mean that in a good way, just not as I thought it would be. I'll try this pancake recipe next time, okay? ;)
I actually forgot to add the butter and the vanilla to the recipe. I like the result much better. At least for me the lemon comes through when the vanilla is not there. The pancake comes off the griddle pan crisper and that goes well with the blueberries.
Ok nothing to brag about, I think they are too mushy. Recipe was easy to follow , don't think I would make again.
Made as per recipe with the exception of using Splenda instead of sugar. Delicious!
The pancakes had the best texture and flavor. The blueberry sauce overwhelmed the flavor of the pancakes so I would use the sauce sparingly.
These pancakes have a wonderful depth of flavors, are light and fluffy and cook up better than store bought mixes.
I really enjoy this recipe for a special treat once in a blue, as it’s more time consuming than my regular go-to pancake recipe. My only change would be is that there’s too much nutmeg. I can taste it so strongly I would probably half it! Other than that it’s great.
These pancakes are terrific! However, I felt the sauce was too bitter. I did use store bought lemon juice, and that might be the reason for that. I really enjoyed the pancakes with fresh, sliced strawberries on top.
Surprisingly light and fluffy pancakes! The whole family absolutely loved them. Perfect for houseguests but easy enough for a regular Sunday breakfast for the family!
My family LOVED these pancakes and the blueberry sauce!! The ONLY change that I made to the recipe was adding vanilla to the batter. They were moist and had wonderful flavor, which was enhanced by the blueberry sauce. My husband stated that we could never get pancakes this good when eating out!
Loved them! They were light and fluffy and tasted great with the accompanying blueberry sauce. Will definitely make again when I have leftover ricotta.
No changes. Light, flavorful and delicious. I made these on vacation for a crowd and they were uniformly lauded. This will be a staple.
Great recipe. I love the ricotta pancakes at a pricey restaurant in our area and wanted to be able to make them at home. These aren't very sweet, but that's what I love about them. I invited those at my table who wanted something sweeter to add honey or syrup. I did add a couple tablespoons of water to bring the berries and sugar to a boil just so the pan would stop popping.
My pancakes were not very fluffy but were delicious.
I found it quick easy and tasty.
This was delicious! If you don't make the blueberry sauce, you're missing out!
Had a bit of trouble flipping them but that is mostly my pan. They were great and I will probably make them again next week! Made them again due to popular demand and no problems with a different pan! They also reheat well either in the toaster or microwave depending on whether you like them crispy or not. One of the kids makes a sandwich out of them using cream cheese as a filling.
Delicious and easy to make. The directions are fine...just need to read ahead before starting the recipe.
No changes, very good, pancakes were just as recipe described. Next time I may use fresh blue berries and just serve on the side with maybe some creme fraisch, as I think maybe the frozen ones a bit too sweet as prepared
Lovely lemon flavor. Great with blackberries too
Very pleased with this recipe and will definitely make it again!!
not bad. easy to follow. but the nutmeg is really strong in this one.
We thought fantabulous!
loved it. light and almost custardy pancakes. took one straight from the pan and thought it was not done. after it set a couple minutes it was perfect. it does take almost twice as long as regular pancakes to cook. put honey instead of sugar in blueberries. and I cooked the berries in the microwave. put all sauce ingredients in microwave safe bowl. toss lightly to coat berries in cornstarch. Cook 5-6 mins, stirring every 2 mins.
As listed the recipe gets 3 stars, but leave off the blueberry syrup and the pancakes themselves with just butter are 5 star. My wife is a blueberry enthusiast, even she found the pancakes to be better without the syrup. The syrup added a little too much lemon and we could taste the corn starch. She actually finished up the syrup and said it was thick enough before adding the cornstarch and lemon. But I am a stickler for following a recipe to a "t" before being comfortable rating it, so she stuck to the recipe. We think leaving the lemon and corn starch out of the syrup would improve it, that is from a woman who would add blueberry to almost anything and a man how thinks lemon ranks up there with God's greatest inventions.
Not good. Soggy. Blueberry syrup to citric.
Delicious! Light, fluffy pancakes with a hint of lemon and a blueberry topping. Wonderful combination of flavors. I am not a nutmeg fan so omitted that 1 ingredient.
Delicious just as per the recipe. Simple to make
I’ve made these three times in the last two weeks. They’re easy, delicious and they feel kind of fancy and different. I did make the sauce (you could definitely get away with half the sauce) and if you do the directions in order, it’s not confusing. We liked them with whipped cream. Also, the first time I made them, I didn’t have any ricotta so I substituted a combination of mostly Greek yogurt with a little whipped cream cheese and that worked fine. The batter is a little thinner with the yogurt but the tang reinforced the lemon flavor. I preferred the texture when I made them with the ricotta but wouldn’t hesitate to substitute again.
these are amazing!!!
Made these for brunch, I only had fresh blueberries, so I just added some water to the saucepan to cook them in, and reduced the sugar, turned out perfect. These were quite lemony, a really nice change from traditional pancakes,
I added more nutmeg and used some ground flax and ground chia in the flour. I also added blueberries to the batter.
Delicious!! I followed the recipe exactly and they were perfect.
The pancakes were very light tasting. I used the juice of one lemon but didn’t seem to be lemon tasting. Needs a lot more lemon juice.
I made no changes to the recipe. It was excellent as written and I definitely will make it again.
I will make it again. I substituted buttermilk and added baking soda.
These were wonderful! This recipe is a keeper without changes. I have used turbinado sugar without a noticeable difference.
I made it according to the recipe. The first six I made were undercooked (my bad). I left the second six on longer but the centers were still soft. I guess it's the ricotta that makes it that way. I have the griddle at about 275° so they don't burn. Next time I'm going to use less ricotta and more flour. I'll even try another batch with buttermilk
I made no changes and for me I had to follow the directions so next time I will know what I need to change but I loved them and I really loved the blueberry sauce but I got say that if you feel like you need to change it up you can mix half blueberries and half strawberries that might be something worth trying but overall it is a great recipe
Very good pancakes. More creamy than fluffy. Blueberry compote was excellent. Will try with other flavors.
These pancakes were just delicious. I didn't make the blueberry sauce and just used regular syrup. Not sure I recommend that, as I think they would go best with fruit. But the pancakes themselves were wonderful. Light, fluffy and lemony. Will definitely make again (with the blueberries next time).
We love lemon and love blueberries, but these pancakes just didn't have the "wow" we had hoped for. There is something that's just not in harmony between the lemon and the blueberries in the batter for these. All agreed they would have preferred to have had the lemon left out. The basic recipe is good and ricotta gives the pancakes a nice lightness,.
Another one for the favorite file! So light and delicious ??
My husband and I loved these pancakes. My husband said he will never eat regular pancakes again. I used fresh blueberries but didn't change anything else. I had no problem following the recipe
Simply excellent and tasty
Did not make the blueberry syrup, as I did not have the ingredients. The pancakes were great alone though, light, fluffy, and yummy.
The blueberry sauce was perfect and i will use it again for a variety of breakfast items. The pancakes were light and yummy but, in the future I will omit the nutmeg. I thought it overwhelmed the lemon flavor that I was really looking for.
Amazing! The only change I made was adding a little pure maple syrup to the sauce to make it go a little farther.
I am so very glad that I always read a recipe fully before I start. This recipe should have been in two sections the pancakes first and then a heading of blueberry topping Then directions for the topping. I made as directed with one slight difference of adding 1/2 teaspoon vanilla extract to the pancake mix. The pancakes were incredibly light and fluffy. pay attention to the medium heat setting as these will brown faster than your regular pancake. Will definitely make these again.
Made this for Sunday breakfast. My family said it was okay. I really don't get the point of the ricotta. Seemed like a lot of work for simple pancakes.
Perfect as written. We love these easy to make pancakes. Our addition is finely cut fresh mint. So delicious!
This just a just average for my husband and I. I would eliminate the lemon in the blueberry sauce as it overpowered the blueberry taste.
I made this exactly as written, but doubled everything. The instructions are fine. I recommend cooking the pancakes at a heat just a bit lower than you normally would use for a pancake. I allowed my heat to creep up and one batch turned out very dark, and the lemon flavor did not come through. I used a lower heat on all the other batches and the pancakes were light and perfect. When cold, you can stuff the blueberry spread inside and roll them up like a soft taco....yum!
I love the protein boost of the ricotta in these pancakes--it makes pancakes a more acceptable breakfast food! And they are a really nice texture, too. I also liked the tartness of the low-sugar syrup. I didn't alter the recipe at all.
Only change was less nutmeg, I could do without any. It was ok, not great.
Loved it. Wouldn't change a thing.
The recipe is inaccurate. It calls for eggs to be mixed in the directions, but gives no amount of eggs in the ingredients. I looked at other recipes that have almost the same ingredients, and they all suggested 2 eggs. That is what I did. I made more sauce by diluting the berries with some combo of orange and lemon juice. It needs no syrup, tho someone called for it. I gave them a dirty look and they THEN tasted it. Because of the density of the pancakes I cooked them 2 mins on each side, on med heat. I made them for 3 and still had pancakes left over. It was a very good and simple recipe. I would make it again.
Absolutely wonderful and very easy directions to follow, unlike what other reviewers said. My whole family went crazy over these and they were such a welcome change from the ordinary. I didn't change a thing.
The pancake batter was a bit thick and hard to cook evenly on both sides without one side burning and the middle still runny. The pancakes did have a nice taste. The blueberry sauce was good but does not need the lemon. A lot of work Not sure I would make these again.
I will definitely make it again. The blueberry syrup was delicious!
Excellent recipe, except that it omitted adding a little water to the blueberries before cooking, which should be common sense, but isn't. I usually just add some blueberries to maple syrup and heat it up. It's easier, and now that I've tried both, I like my old system better. The pancakes were GREAT!
These are awesome. I froze some for later.
my husband loved these. I added vanilla to the liquid in the pancakes. I also used fresh blueberries with some extra lemon juice.
Loved the lemon flavor, but prefer lighter, cake-like pancakes. These were creamy inside-probably undercooked, which is easy to do! Cook on LOW heat, as they burn more easily than traditional pancakes. I used cherries and peaches for the compote
Amazing, impressive taste. Add fresh lemon juice to the batter for an even better experience. Also, beware that the compote recipe makes at least double what you’ll need for the pancakes so half the compote or double the pancakes for an improved ratio.
Delicious! and Recipe was simple. Ricotta pancakes were light, lemony, kept their height and not too sweet because I reduced the sugar. I will use this sauce to top vanilla ice cream too, or make a blueberry smoothie with it.
I made both the blueberry syrup with fresh berries and the pancakes. Will not make again. The flavor was bland and boringly mild. Regular pancake recipe would have been better. Tried blueberry syrup then real maple syrup made no difference. Was hoping the cheese and lemon would be a winning combination. The extra prep time and expense was not worth it.
I made the pancakes and the syrup. The pancakes were delicious - light and not too sweet. I replaced the lemon juice with water for the syrup only because I didn't want to use another lemon. The syrup was delicious - not too sweet and no taste of cornstarch. I will definitely make this again. Thanks for the recipe.
The lemon wasn't too overpowering, these were sweet enough when I added a little stevia to the batter that I didn't even have to add syrup to finished pancakes:) my 3 to, best friend & I all loved them, as usual. My husband, not as much.