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+ servings

Lemon Ricotta Pancakes (with Berry Sauce)

Light and fluffy lemon ricotta pancakes, with a creamy center, these pancakes are unforgettable. Serve them with our berry sauce for a perfectly balanced breakfast.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Author: Valentina

Ingredients

mixed berry sauce -

  • 1 tsp fresh lemon juice
  • 1 cup any mixed berries
  • 1 ½ Tbsp granulated sugar
  • 1 tsp cornstarch
  • ¼ cup water

pancakes -

  • ¾ cup all-purpose flour
  • 1 tsp baking powder
  • 2 large eggs
  • ¾ cup ricotta cheese
  • 3 Tbsp granulated sugar
  • 1 tsp fresh lemon juice
  • 1 tsp extra light olive oil
  • 1 Tbsp whole milk
  • 2 Tbsp unsalted butter divided (to cook pancakes)
  • 2 tsp extra light olive or canola oil divided (to cook pancakes)

Instructions

prepare syrup -

  • In a saucepan, combine lemon juice, mixed berries, sugar, cornstarch, and water.
  • Cook over medium heat until the sauce begins to thicken. If you don’t want chunks of berries, you can break them up here by bursting them with your cooking spoon.
  • Once the sauce has thickened, turn your heat off and set the sauce aside.

prepare pancakes -

  • In a medium-sized mixing bowl, combine flour and baking powder until there are no clumps.
  • In a separate mixing bowl, whip your eggs until they are slightly foamy. Then add the ricotta, sugar, lemon juice, oil, and milk; mix just until combined.
  • Add the flour mixture into the bowl of ingredients and stir until well incorporated but do not over-mix!
  • In a large skillet, heat 1 tsp oil, and 1 Tbsp butter.
  • Using a ¼ measuring cup, scoop pancake batter into skillet. Use the back of the spoon to spread the pancake batter out, creating the perfect circle. Be sure to not overcrowd the pan. (I cook pancakes in two batches in a large skillet. Make sure to add oil and butter between batches as needed.)
  • Once pancakes begin to bubble on top, flip them in one quick motion. Once slightly browned on the bottom, remove the pancakes from the pan and keep warm until the remainder of the pancakes are done.
  • Dust with powdered sugar and top with whipped cream, or sour cream.
  • Serve and enjoy, friends!

Notes

Keep skillet clean: Wipe down the skillet after each batch of pancake. Butter tends to burn quickly.
Store: Keep leftover pancakes in the fridge up for 4 days.
Servings: This recipe makes 8 pancakes.