Lemon Ricotta Pancakes with Blackberry Sauce
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I had been holding on to several ricotta pancake recipes, and summer finally felt like the perfect time to try this lemon version. The lemon adds such a bright, fresh flavor that makes these pancakes feel extra special and perfect for the season. They are the kind of breakfast that feels light and cheerful, which makes them a great choice for summer mornings, brunch, or even a Fourth of July breakfast.
To go along with the pancakes, I paired them with an easy blackberry sauce. The sweet berries are a perfect match for the fresh lemon flavor, making the whole dish feel even more seasonal. If blackberries are not your favorite or you already have raspberries on hand, those would also be delicious here and pair just as well with the lemon. When I redid the picture, I used a combination of both.
The ricotta gives the batter a much thicker texture than traditional pancake batter, which is exactly what helps create such tender, soft pancakes. They cook up rich and delicate with a wonderful texture that is a little different from your everyday pancake recipe. Just be careful not to overmix the batter, as that can make the pancakes heavier rather than light and tender.
These lemon ricotta pancakes with blackberry sauce are a lovely way to celebrate summer. With their bright citrus flavor, soft texture, and fruity topping, they make an easy breakfast that feels a little more special than usual.
Ingredients for Lemon Ricotta Pancakes with Blackberry Sauce
- FLOUR – Flour gives the pancakes their structure and helps create the soft, fluffy texture. All-purpose flour works perfectly for this recipe.
- GRANULATED SUGAR – A little granulated sugar adds just enough sweetness to the pancakes and also helps balance the tanginess of the ricotta and lemon. It is also used in the blackberry sauce to sweeten the berries.
- BAKING POWDER – Baking powder helps the pancakes rise and gives them a lighter texture. It works along with the other ingredients to keep the pancakes from feeling too dense.
- BAKING SODA – Baking soda helps with leavening and also works with the lemon juice to give the pancakes a nice lift. It contributes to the tender texture of the finished pancakes.
- SALT – Salt helps bring out all of the flavors in the pancakes. Even a small amount makes a big difference.
- WHOLE MILK RICOTTA CHEESE – Ricotta is what makes these pancakes extra tender and rich. It gives the batter a thick texture and creates pancakes that are soft, moist, and a little more special than the usual kind.
- EGGS – Eggs help bind the batter together and add structure. They also help the pancakes cook up soft and fluffy.
- FRESH LEMON JUICE – Fresh lemon juice gives these pancakes their bright, fresh flavor. It adds a light citrusy taste that makes them perfect for spring or brunch.
- GRATED LEMON ZEST – Lemon zest adds even more lemon flavor and brings a wonderful fresh aroma to the pancakes. It gives a stronger citrus flavor than juice alone.
- CANOLA OIL – Canola oil adds moisture to the batter and helps keep the pancakes tender. It is also used to lightly grease the skillet or griddle so the pancakes cook up golden brown.
- WATER – Water is used in the blackberry sauce to help dissolve the sugar and cornstarch and create the base for the sauce. It helps the sauce come together smoothly.
- CORNSTARCH – Cornstarch thickens the blackberry sauce so it can nicely spoon over the pancakes. It helps give the sauce a glossy, smooth texture.
- FROZEN BLACKBERRIES – Frozen blackberries make an easy fruit topping for the pancakes. They add sweet, juicy berry flavor that pairs beautifully with the bright lemon in the pancakes.
Instructions for Lemon Ricotta Pancakes
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until everything is well combined.
In a separate bowl, add the ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil. Mix until the wet ingredients are smooth and blended together.
Add the ricotta mixture to the bowl of dry ingredients and gently fold everything together just until combined. Be careful not to overmix. The batter will be thick, and that is exactly how it should be.
Heat a griddle or nonstick skillet over medium heat and lightly coat it with canola oil. Once hot, scoop about 1/3 cup of batter onto the griddle for each pancake.
Cook the pancakes until the bottoms are golden brown and the tops are just beginning to set, about 2 minutes. Carefully flip them over and cook for about 2-3 minutes more, until the second side is a golden brown color and the pancakes are cooked through.
Continue cooking the remaining batter until all of the pancakes are made. Serve them warm with the blackberry sauce on top. This recipe makes about 10 pancakes.
Instructions for Easy Blackberry Sauce
In a medium saucepan, whisk together the sugar and cornstarch. Slowly whisk in the water until the mixture is smooth and well combined.
Place the saucepan over medium heat and cook, stirring frequently, until the mixture thickens. Once it has thickened, remove it from the heat and gently stir in the blackberries.
Let the sauce cool for a few minutes before serving. Spoon it warm over the lemon ricotta pancakes for the perfect finishing touch.
Frequently Asked Questions
What does ricotta do in pancakes?
Ricotta adds moisture and richness to the batter, which helps create pancakes that are soft, tender, and fluffy. It also gives them a slightly creamy texture that makes them feel a little extra special.
Can I use bottled lemon juice?
Fresh lemon juice is best for the brightest flavor, especially since the recipe also uses lemon zest. Bottled lemon juice can work in a pinch, but fresh lemon will give the pancakes a fresher, more vibrant taste.
Can I use raspberries instead of blackberries?
Yes. Raspberries are a great substitute and pair wonderfully with the lemon flavor. Blueberries would also be delicious if that is what you have on hand.
Can I make the blackberry sauce ahead of time?
Yes. The sauce can be made ahead and stored in the refrigerator until you are ready to serve it. Just warm it gently before spooning it over the pancakes.
Why is it important not to overmix the batter?
Overmixing can make the pancakes dense and tough instead of light and tender. Stir just until the ingredients are combined for the best texture.
Can I freeze these pancakes?
Yes. Let the pancakes cool completely, then place them in a freezer-safe container or bag with parchment between layers. Reheat them as needed for an easy breakfast.
What can I serve with lemon ricotta pancakes?
They are wonderful with the blackberry sauce, but you can also serve them with maple syrup, fresh berries, whipped cream, or a dusting of powdered sugar.
How do I know when the pancakes are ready to flip?
The bottoms should be golden brown and the tops should begin to look set around the edges. Because the batter is thick, it helps to watch for the pancakes to look a little more stable before flipping.
Can I use whole eggs instead of egg whites?
You can, although it may slightly change the texture. The original recipe uses egg whites to help keep the pancakes tender and light.
Tips and Tricks
- Do not overmix the batter. Stir it just until the wet and dry ingredients come together, because overmixing can make the pancakes heavy instead of tender.
- Use fresh lemon juice and zest for the best flavor. The fresh citrus really makes these pancakes taste bright and springy.
- Cook the pancakes over medium heat, not high heat. Because the batter is thick, cooking them too fast can brown the outside before the inside is fully cooked.
- Lightly grease the griddle or skillet between batches if needed. This helps keep the pancakes from sticking and gives them a nice golden finish.
- Use about 1/3 cup of batter for each pancake to keep them a consistent size. This also helps them cook more evenly.
- Flip the pancakes gently. Since the batter is thick and tender, a thin spatula works well for turning them without breaking.
- For the blackberry sauce, stir the sugar, cornstarch, and water until smooth before heating. This helps prevent lumps in the sauce.
- Serve the pancakes warm for the best texture. They are especially delicious with the warm blackberry sauce spooned right over the top.
FOR MORE RECIPES LIKE THIS, TRY:
- Lemon Blueberry Dutch Baby
- Heavenly Blueberry Lemon Bread
- Lemon Sour Cream Waffles
- Lemon Poppyseed Muffins
Lemon Ricotta Pancakes
Real Mom Kitchen
Equipment
Ingredients
- 1 ¼ cups flour
- 3 Tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup ricotta cheese
- 1 large egg
- 2 large egg whites
- ½ cup fresh lemon juice
- 2 tsp grated lemon zest
- 1 Tbsp canola oil
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- In another bowl, combine the ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil.
- Gently fold the ricotta mixture into the dry ingredients just until combined. Do not over mix. This batter will be thick.
- Heat a griddle or a nonstick skillet over medium heat and coat with canola oil. Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Continue making pancakes until batter is gone. Serve warm with blackberry sauce. Makes about 10 pancakes.
Nutrition
Blackberry Sauce
Real Mom Kitchen
Ingredients
- ¼ cup sugar
- ½ cup water
- 4 tsp cornstarch
- 2 cups frozen blackberries
Instructions
- In a small sauce pan, whisk together the sugar and cornstarch. Whisk the water into the sugar mixture until well blended. Cook over medium heat until the mixture thickens.
- Remove from heat and gently stir in blackberries. Allow the mixture to cool slightly. Serve warm over the lemon ricotta pancakes.
