Best 7 Ricotta Pancakes With Blueberry Sauce Recipes

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Indulge in the delightful experience of ricotta pancakes paired with a vibrant blueberry sauce, a culinary symphony that promises a taste of heaven. These ricotta pancakes are light, fluffy, and incredibly moist, thanks to the addition of creamy ricotta cheese. Each bite offers a delicate balance of flavors, with a hint of sweetness from the blueberries and a subtle tang from the ricotta. The blueberry sauce adds an extra layer of sweetness and a pop of color, making these pancakes a feast for both the eyes and the taste buds. This recipe provides step-by-step instructions for creating the perfect ricotta pancakes and a luscious blueberry sauce, ensuring a successful and enjoyable cooking experience. Whether you're looking for a special breakfast or brunch treat or simply seeking a comforting and delicious meal, these ricotta pancakes with blueberry sauce are sure to satisfy your cravings.

Here are our top 7 tried and tested recipes!

LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE



Lemon Ricotta Pancakes with Blueberry Sauce image

These pancakes are light and don't leave you feeling too full. The blueberry sauce is easy, healthy, bright, and perfect on top of these pancakes. Top the pancakes with blueberry sauce or maple syrup.

Provided by hopefuleesoon

Categories     Breakfast and Brunch     Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 13

2 tablespoons lemon juice
1 tablespoon cornstarch
2 cups frozen blueberries
3 tablespoons white sugar
1 cup ricotta cheese
⅔ cup milk
2 eggs
3 tablespoons white sugar
1 lemon, juiced and zested
½ teaspoon ground nutmeg
¼ teaspoon salt
1 cup all-purpose flour
1 tablespoon baking powder

Steps:

  • Mix 2 tablespoons lemon juice and cornstarch together in a bowl until cornstarch dissolves.
  • Stir blueberries and 3 tablespoons sugar in a saucepan over medium-high heat. Bring to a boil; reduce heat to low and simmer for 5 minutes. Pour cornstarch mixture into blueberry mixture; cook and stir until mixture thickens slightly. Cover saucepan and remove from heat.
  • Whisk ricotta cheese, milk, eggs, sugar, juice from 1 lemon, lemon zest, nutmeg, and salt together in a bowl until well blended. Add flour and baking powder; whisk to combine.
  • Heat a lightly oiled griddle or skillet over medium-high heat. Drop batter in 1/4 cup portions onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter. Top pancakes with blueberry sauce.

Nutrition Facts : Calories 290.9 calories, Carbohydrate 57.7 g, Cholesterol 85.1 mg, Fat 3.9 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 1.4 g, Sodium 560.2 mg, Sugar 27.7 g

FLUFFY AND DECADENT BLUEBERRY-RICOTTA PANCAKES



Fluffy and Decadent Blueberry-Ricotta Pancakes image

These are our favorite pancakes because they are light and fluffy and have a fresh berry flavor. I learned this recipe while working for Chef Neal Fraser in Los Angeles. The secret is folding in whipped egg whites. The airy whites literally lift the batter and make the pancakes eat like fluffy clouds. This egg white technique can be applied to any pancake recipe.

Provided by Jet Tila

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

3 large eggs, separated
1 1/2 cups (355 ml) milk
1/4 cup (50 g) sugar
1 tablespoon (15 ml) pure vanilla extract
2 cups (240 g) all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons (9 g) kosher salt
3/4 cup (185 g) ricotta cheese, drained in a coffee filter or fine-mesh sieve
1/4 teaspoon cream of tartar (optional)
Nonstick cooking spray
1 pint (300 g) fresh blueberries or 2 cups (300 g) frozen blueberries, thawed
Pure maple syrup, for serving
Unsalted butter, for serving

Steps:

  • In a large bowl, whisk the egg yolks with the milk, sugar and vanilla until well combined. Add the flour, baking powder and salt. Whisk until just combined--do not overmix; small flour lumps are okay. Gently fold in the ricotta cheese until just barely combined. Again, some ricotta clumps are okay.
  • In a separate bowl, using an electric mixer with the whisk attachment, beat the egg whites and cream of tartar (if using) at medium speed until frothy. Then switch to high speed and beat until soft peaks form, 4 to 6 minutes. Gently fold the egg whites into the batter until just combined.
  • Heat a griddle over medium heat and give it a 3-second spray with nonstick spray to coat. Dip a 2-ounce (56-g) ladle into the batter and ladle onto the griddle. Be sure to leave enough space between the pancakes to get your spatula in there to flip. Cook over medium heat until the bottoms are golden brown and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries, pressing them in gently. Flip over and continue to cook until golden on the second side. Remove from the heat and repeat with the remaining batter. Serve with maple syrup and butter.

BLUEBERRY-RICOTTA PANCAKES



Blueberry-Ricotta Pancakes image

Serve these light pancakes with our Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.

Provided by Carolyn Malcoun

Categories     Healthy Pancakes Recipes

Time 40m

Number Of Ingredients 14

1/2 cup whole-wheat pastry flour (see Source)
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon freshly grated nutmeg
¾ cup part-skim ricotta cheese
1 large egg
1 large egg white
1/2 cup nonfat buttermilk (see Tip)
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
2 teaspoons canola oil, divided
¾ cup fresh or frozen (not thawed) blueberries

Steps:

  • Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.
  • Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.

Nutrition Facts : Calories 237.2 calories, Carbohydrate 29.6 g, Cholesterol 61.4 mg, Fat 7.7 g, Fiber 2.6 g, Protein 11.8 g, SaturatedFat 2.9 g, Sodium 321.8 mg, Sugar 5.9 g

RICOTTA PANCAKES WITH BLUEBERRY SAUCE



Ricotta Pancakes with Blueberry Sauce image

This recipe is easily doubled or tripled.

Provided by Martha Stewart

Yield Makes 8

Number Of Ingredients 12

1 cup fresh or thawed frozen blueberries
1 tablespoon plus 2 teaspoons sugar
1/4 teaspoon grated lemon zest
Pinch of ground cinnamon
2 large eggs, separated
2/3 cup nonfat or part-skim ricotta
1/4 cup low-fat milk
6 tablespoons all-purpose flour
1/4 teaspoon baking powder
Pinch of salt
2 teaspoons canola oil
Any combination of fresh berries, for garnish (optional)

Steps:

  • In a small saucepan over medium heat, cook blueberries, 2 tablespoons water, 1 tablespoon sugar, the lemon zest, and cinnamon, stirring frequently, until syrupy, about 5 minutes. Remove from heat.
  • Blend egg yolks and ricotta in a food processor until smooth. Add milk, flour, remaining 2 teaspoons sugar, baking powder, and salt, and process until completely blended. Pour into a mixing bowl.
  • Beat egg whites in another bowl until stiff peaks form; fold gently into batter.
  • Heat oil in a large nonstick skillet over medium-low heat. Pour batter into skillet by the quarter cup. Cook until tops are bubbly and dry-looking, about 4 minutes; turn and cook until golden brown, about 4 minutes more. Serve with blueberry sauce. Garnish with berries, if desired.

Nutrition Facts : Calories 259 g, Cholesterol 222 g, Fat 11 g, Fiber 1 g, Protein 14 g, Sodium 311 g

FLUFFY LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE



Fluffy Lemon Ricotta Pancakes with Blueberry Sauce image

Provided by Kardea Brown

Categories     main-dish

Time 50m

Yield 10 to 12 pancakes

Number Of Ingredients 15

3 cups blueberries (fresh or frozen)
1/2 cup honey
1 heaping tablespoon cornstarch
Squeeze fresh lemon juice
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup ricotta
1/2 cup milk
1 teaspoon pure vanilla extract
2 large eggs
Zest and juice of 1 lemon
Butter and vegetable oil, for cooking

Steps:

  • For the blueberry sauce: Place the blueberries in a small saucepan. Add 1/2 cup water, then stir in the honey. Heat over medium-high heat until the mixture comes to a low boil and the blueberries just start to break apart. Dissolve the cornstarch in 2 tablespoons cold water in a small bowl, then add the slurry to the saucepan and bring the mixture to a rolling boil. Turn the heat down and simmer on low heat until the sauce is nicely thickened, 2 to 3 minutes. Remove from the heat and stir in the lemon juice. Set aside until ready to serve. (See Cook's Note.)
  • For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
  • Whisk together the ricotta, milk, vanilla, eggs and lemon zest and juice in a separate medium bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
  • Preheat the oven to 175 degrees F.
  • Heat about a tablespoon each vegetable oil and butter in a large nonstick skillet (I prefer cast-iron) over medium heat. When the butter is foamy, reduce the heat to medium-low and ladle a heaping 1/4 cup pancake batter into the skillet. Repeat to make 2 more pancakes. Cook until bubbles start to form in the batter and the pancakes are golden underneath, about 3 minutes. Flip and cook the other sides until golden, another 3 minutes. Place the finished pancakes on a sheet tray and hold the oven while you finish cooking the remaining batter, adding more oil and butter as necessary. Serve warm with the blueberry sauce.

LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE



Lemon Ricotta Pancakes With Blueberry Sauce image

From Tablespoon food blog, light & filling. A nice, protein filled lower carb version of blueberry pancakes. Serve with whipped cream, if desired.

Provided by Larawithoutau

Categories     Breakfast

Time 25m

Yield 12 Small pancakes, 6 serving(s)

Number Of Ingredients 16

1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons cornstarch
2 cups blueberries
1/4 cup water
2 tablespoons granulated sugar
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
2 egg whites
1/2 cup fresh lemon juice
2 teaspoons lemon zest
1 cup part-skim ricotta cheese
1 tablespoon canola oil

Steps:

  • Blueberry Sauce: In a small bowl, combine the lemon juice and cornstarch and set aside.
  • In a medium saucepan, combine the blueberries, sugar, and water and bring to a boil over medium to high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly. Cover to keep warm and set aside.
  • Pancakes: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
  • In a medium sized bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and oil. Gently fold the wet mixture into the dry mixture until the flour disappears. Don't over mix and the batter will be thick.
  • Heat a griddle or nonstick pan over medium heat. Spray with cooking spray. Take about 1/3 cup of pancake batter and drop onto griddle. Cooking for about 2 minutes on the bottom side and flipping when golden brown. Flip and cook on the other side for 2 more minutes. Continue to use up the batter until gone. Serve warm with blueberry sauce.
  • Read more: http://www.food.com/members/subm/editr2?oc=linkback.

Nutrition Facts : Calories 267.3, Fat 6.9, SaturatedFat 2.5, Cholesterol 43.7, Sodium 405.9, Carbohydrate 42.5, Fiber 2, Sugar 16.3, Protein 10.1

LEMON-RICOTTA PANCAKES WITH BLUEBERRY SAUCE



Lemon-Ricotta Pancakes With Blueberry Sauce image

From christinascucina These are THE best pancakes I have ever made. I changed the sauce from raspberry to blueberry. It does take a while to do this but sooo worth it.

Provided by adopt a greyhound

Categories     Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup unsalted butter (good quality)
1 cup buttermilk
1/4 cup brown sugar
2 tablespoons sugar
2 tablespoons lemon zest
3 tablespoons fresh lemon juice
4 large eggs, separated (yolks in one bowl, whites in another)
1 cup ricotta cheese
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups blueberries
1 teaspoon lemon juice
1/4 cup sugar

Steps:

  • In a small saucepan, put the butter, buttermilk, sugars, lemon zest, and juice. Stir over low heat until mixture is hot (do not boil.) Remove from heat.
  • In a clean, dry bowl, beat the egg whites until stiff peaks form; set aside.
  • To the mixture in the pot, add the ricotta and vanilla. Then add the egg yolks, and whisk until smooth.
  • In a large bowl, mix together flour, baking powder and salt, then pour in the egg mixture. Whisk gently until incorporated, but do not over mix.
  • Gently fold egg whites into this mixture, until mostly homogeneous- again, do not over mix.
  • Heat a large non-stick pan or griddle, and drop the pancake batter onto the hot pan in whatever size or shape you would like your lemon ricotta pancakes.
  • Cook approximately 2 1/2 minutes or until bubbles form, then gently turn over. Cook another 1 1/2 minutes or until completely cooked. Place the lemon soufflé pancakes in the oven or a warming drawer to keep warm, or serve immediately.
  • For sauce:.
  • Place all ingredients in a small pot and simmer for 8 minute remove from heat.

Nutrition Facts : Calories 521.5, Fat 24.7, SaturatedFat 14.5, Cholesterol 187.2, Sodium 512.4, Carbohydrate 61.2, Fiber 2.4, Sugar 29, Protein 14.5

Tips:

  • Choose the right ricotta cheese. For the best results, use whole-milk ricotta cheese. It has a richer flavor and creamier texture than skim or low-fat ricotta.
  • Don't overmix the batter. Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined.
  • Let the batter rest. Letting the batter rest for a few minutes before cooking will help the pancakes rise and become fluffy.
  • Cook the pancakes over medium heat. Cooking the pancakes over too high heat will make them brown too quickly and they will not be cooked through.
  • Serve the pancakes immediately. Ricotta pancakes are best served immediately after they are cooked. They can be topped with butter, syrup, fresh fruit, or whipped cream.

Conclusion:

Ricotta pancakes are a delicious and easy-to-make breakfast option. They are perfect for a lazy weekend morning or a special occasion brunch. With their light and fluffy texture and sweet blueberry sauce, these pancakes are sure to be a hit with everyone at the table. So next time you're looking for a new pancake recipe, give ricotta pancakes a try. You won't be disappointed!

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