Lemon Ricotta Blueberry Pancakes with Blueberry Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light, fluffy pancakes made with ricotta cheese, brightened by lemon zest and served with an easy blueberry sauce. The ricotta keeps them tender while the lemon adds brightness. Perfect for a special breakfast or brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 1 ¾ cup all purpose flour
- ¼ cup cornstarch
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs (separated and room temperature)
- 1 ¼ cups whole milk
- 1 cup whole milk ricotta
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 3 tablespoons salted butter (melted)
- 1 cup fresh blueberries
- ½ cup granulated sugar
- ⅓ cup water
- 2 tablespoons lemon juice
- 2 ½ cups fresh blueberries (divided)
- 2 tablespoons cornstarch
- 4 tablespoons water
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 232mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 162mg
- Calcium
- 69mg
- Iron
- 0.85mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 232MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.