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Lemon Ricotta Pancakes

These Lemon Ricotta Pancakes are light, fluffy, and infused with the delightful brightness of lemon, served with a homemade blackberry sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: Easy
Servings: 4 servings

Ingredients

Dry Ingredients

  • ¾ cup All-purpose flour
  • 1 tablespoon Baking powder
  • ¼ teaspoon Salt
  • 2 tablespoons Granulated sugar

Wet Ingredients

  • 1 cup Ricotta cheese
  • 2 large Eggs
  • ⅔ cup Milk
  • 1 lemon Lemon (zested and juiced)

Blackberry Sauce Ingredients

  • 1 cup Fresh blackberries
  • 2 tablespoons Granulated sugar
  • 1 tablespoon Lemon juice

Instructions

  • Step 1: Prepare the Batter - Whisk together the all-purpose flour, baking powder, salt, and granulated sugar in a large mixing bowl.
  • Step 2: Combine the Wet Ingredients - In another bowl, combine the ricotta cheese, eggs, milk, lemon zest, and lemon juice. Whisk until smooth and creamy.
  • Step 3: Mix the Wet and Dry Ingredients - Pour the wet mixture into the dry ingredients and gently fold until just combined.
  • Step 4: Cook the Pancakes - Heat a non-stick skillet over medium heat, grease lightly, and pour about ¼ cup of batter for each pancake. Cook until bubbles form.
  • Step 5: Flip and Finish Cooking - Flip the pancakes and cook until golden brown, about 2-3 minutes on each side.
  • Step 6: Make the Blackberry Sauce - In a saucepan, combine blackberries, sugar, and lemon juice. Cook until the sauce thickens.
  • Step 7: Serve and Enjoy! - Serve pancakes warm topped with blackberry sauce and fresh blackberries.

Equipment

  • Mixing Bowl
  • Non-stick Skillet
  • Saucepan

Notes

For extra lemon flavor, add more lemon zest. Keep cooked pancakes warm in a low oven while finishing the rest.