Try lemon ricotta pancakes topped with fresh blueberry sauce, truly a gift from Italy. You’ll love the fluffy texture and fresh lemon scent of these pancakes!

Overhead of stack of pancakes on white plate, topped with blueberries, with fork.

Do you know Flavia of Flavia’s Flavors? I know I say this about everyone, but she is so SWEET!  And she has an amazing blog of wonderful Italian food. I’m so happy to have her here with us today.

Buon giorno! My name is Flavia and I blog over at Flavia’s Flavors. I was so flattered and excited when Rachel invited me to participate in this month’s pancake party.

Pancakes are one of my favorite breakfast foods and I have always loved how versatile they are. I do not make pancakes too often since they are rather indulgent, but they do make an appearance at least twice a month in our house, normally on weekends when life slows down a little and we find ourselves with more time to relax and savor a leisurely morning.

Although my family and I eat mostly traditional Italian food, we also make and eat several American recipes, pancakes being one of them. Every time we have a friend or family member visiting from Italy, we make pancakes for weekend breakfasts and they instantly fall in love with them. After all, what’s not to love about pancakes?

For my contribution today, I decided to give this very American breakfast food a bit of an Italian twist by adding ricotta cheese and freshly grated lemon zest to the batter. I have never made Lemon Ricotta pancakes before and have always been curious to try them.

Italians use fresh lemons and lemon zest in many different recipes, both savory and sweet, and I love the way lemon zest perfumes food with its bright, citrusy flavor.

Closeup of stacked pancakes, with a wedge on fork.

Ricotta cheese is also used in both savory and sweet recipes. I love it so much, I often eat it plain, straight out of the container. It makes a wonderful spread on top of crostini, is an essential component for the filling of ravioli, pairs especially well with greens such as spinach or Swiss chard, and is used in one of my favorite Italian desserts, torta di ricotta {ricotta cake}. I have also used ricotta to make cheesecake, which adds a fluffy texture to the batter.

The word ricotta in Italian means “re-cooked”, and as the translation suggests, it is the result of when the whey {the watery remains of cheese-making} is cooked again until thickened into a soft, white and mild-tasting cheese. Because of its mild flavor, ricotta is versatile, which is why it can be used in both savory and sweet recipes.

The combination of lemon zest and ricotta in these pancakes is delightful. Although ricotta cheese is fairly dense, once it is mixed into the batter with other ingredients, it dissolves and the pancakes turn out light and airy, scented throughout with the bright flavor of lemon.

Instead of drizzling maple syrup over these pancakes, I top them with a fresh blueberry sauce, accented with a small amount of lemon zest. The blueberry sauce complements the flavor of the pancakes wonderfully without adding too much sweetness.

These Lemon Ricotta Pancakes with Fresh Blueberry Sauce are an American breakfast classic with Italian flair! Buon appetito!

Pancakes stacked on white plate generously topped with blueberry sauce.

pancakes on white plate, with forkful removed.

Lemon Ricotta Pancakes with Fresh Blueberry Sauce

Yield: 6 pancakes
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Try lemon ricotta pancakes topped with fresh blueberry sauce, truly a gift from Italy. You'll love the fluffy texture and fresh lemon scent of these pancakes!

Ingredients

Pancakes

  • ¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 cup whole milk ricotta cheese
  • 2 large eggs
  • 2/3 cup milk (whole or 2%)
  • 1 tablespoon lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • Vegetable oil, for griddle

Blueberry Sauce

  • 4 cups fresh blueberries, washed and patted dry
  • ¼ cup cold water
  • ¼ cup granulated sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch

Instructions

  1. In a medium-size bowl, combine flour, baking powder, salt and sugar. Whisk to combine and set aside. In another bowl, combine ricotta cheese, eggs, milk, lemon zest and lemon juice and stir to combine. Add the dry ingredients into the wet ingredients and whisk gently until just combined.
  2. Heat a non-stick griddle over medium heat and coat lightly with vegetable oil. For each pancake, pour approximately 1/3 cup of the batter onto the griddle and cook on both sides until golden brown. Transfer the cooked pancakes to a parchment-lined baking sheet until all the pancakes have been made.
  3. To make the blueberry sauce, place all of the ingredients in a saucepan and stir to combine. Cook over medium-low heat until the sauce bubbles gently and reduces slightly. Allow the sauce to cool slightly before serving. It will continue to thicken as it cools.

Notes

  • Recipe adapted from Food Network.
  • If you need to keep the pancakes warm until you are ready to serve them, heat the oven to 200°F and then turn it off. Keep the baking sheet of pancakes in the warmed oven until ready to serve.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 885Total Fat: 31gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 256mgSodium: 1221mgCarbohydrates: 129gFiber: 9gSugar: 68gProtein: 30g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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