Lemon Ricotta Pancakes with Blueberry Sauce

These Lemon Ricotta Pancakes with Blueberry Sauce are a perfect combination of tangy and sweet flavors. The fluffy pancakes are made with creamy ricotta cheese and fresh lemon zest, giving them a light and refreshing taste. The blueberry sauce adds a burst of sweetness and a vibrant purple color. Enjoy these pancakes for a special breakfast or brunch treat!

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup ricotta cheese
• 2 large eggs
• 3/4 cup buttermilk
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 1/4 cup sugar
• 1/4 cup water
• 1 tablespoon lemon juice
• 1/2 teaspoon cornstarch
• 1/2 teaspoon grated lemon zest

Directions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the ricotta cheese, eggs, buttermilk, lemon zest, lemon juice, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
4. Heat a non-stick griddle or skillet over medium heat. Lightly grease with cooking spray or butter.
5. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
6. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown and cooked through.
7. Meanwhile, prepare the blueberry sauce. In a small saucepan, combine the blueberries, sugar, water, lemon juice, cornstarch, and lemon zest. Cook over medium heat until the blueberries burst and the sauce thickens, about 5-7 minutes.
8. Serve the pancakes hot with the blueberry sauce drizzled on top. Enjoy!

Interesting Facts