Plate up a big helping of sunshine with Lemon Ricotta Pancakes with Blackberry Sauce. They’re so light and just bursting with sweet fruit!
Cooking up Lemon Ricotta Pancakes with Blackberry Sauce is as easy as making regular pancakes, with a few delicious additions that will take your pancake game over the top! Break out your pancake pantry staples, lemon, and a package of ricotta cheese for breakfast treat the whole family will love!
A Sunny Way to Start the Day
Who doesn’t love to start their day with a fantastic breakfast?! Lemon Ricotta Pancakes are a huge hit in my house, and since they’re so easy to make, it’s fun to indulge the family with a light, tangy, fruit-filled meal. While the lemon pancakes are phenomenal, the blackberry sauce really takes the entire dish over the top, and we always make more of it to enjoy with more sweets and treats. Blackberries are easier to find these days, so we make these pancakes and the blackberry sauce for any and every occasion!
When you’re looking for more delicious ways to top your pancakes, try Easy Raspberry Sauce or a decadent Easy Banana Fosters Topping!
Other Recipes to Serve with Lemon Ricotta Pancakes with Blackberry Sauce
- Once you’ve wowed everyone with breakfast, wow them with this beautiful and easy-to-make Lemon and Blackberry Clafoutis!
- A sweet, chilled glass of Spiked Blackberry Lemonade Punch is excellent for brunches with the grown-ups or a summer afternoon patio party.
Pantry Items: To make these pancakes, you will need all-purpose flour, baking powder, and granulated sugar. A little salt will also be used in this recipe.
Refrigerated Items: You will need ricotta cheese (part-skim or whole milk ricotta cheese is fine), milk, and a few eggs.
Fruit: A lemon is needed for this recipe, both to zest and juice.
Blackberry Sauce: Check out this recipe on how to make Easy Homemade Blackberry Sauce and grab the ingredients needed for that too.
How to Make Lemon Ricotta Pancakes with Blackberry Sauce
STEP ONE: Preheat the griddle to 375 degrees F. Whisk together the flour, baking powder, sugar, salt, and lemon zest in a bowl.
STEP TWO: In a large bowl, mix the ricotta cheese, lemon juice, milk, and eggs. Fold the dry ingredients into the wet ingredients and stir just until you no longer see any dry pieces, careful not to overmix.
STEP THREE: Using a 1/4 cup measuring cup or scoop, pour the measured batter onto the hot griddle and cook until small air bubbles appear, which is usually about 3 minutes, and then flip. Each side should be a light golden brown color. Serve the pancake stack with the Blackberry Sauce and enjoy immediately.
Tips for Success
- Be sure to both zest and juice the lemon to get as much of that bright lemon flavor in your pancakes as possible! Using a zester with small holes and only zesting the yellow part of the lemon, not the white pith, will give you the perfect-sized zest that easily mixes into the batter.
- Full-fat and part-skim or low-fat ricotta cheese will work well in this recipe, but the non-fat variety does not.
- Lemon Ricotta Pancakes can also be frozen to enjoy later! Let the pancakes cool completely and then place them in an airtight container or freezer bag and freeze for up to three months. Taking a few out at a time is even easier when you put a sheet of wax paper or parchment between each pancake, so they don’t stick together. Microwave the pancakes for one minute or until warmed through.
How do you keep pancakes warm?
Whether you’re making these Lemon Ricotta Pancakes or a ton of Silver Dollar Pancakes, serving them warm is a must after all the work you’ve put into making them! Some griddles come with slight warming trays under the griddle, which is nice, but most aren’t big enough to hold a lot, so what do you do? First, preheat your oven to the lowest temperature and then pull out a baking tray or sheet to hold all the pancakes. After each batch of pancakes is cooked, put them on the tray in the oven, and they’ll stay nice and warm until you’re ready to serve.
Can I use other toppings on these pancakes?
These lemony pancakes are completely scrumptious as-is, no additional toppings needed, and in truth, toppings are just flavor enhancers and fun! The blackberry sauce is fantastic, but if that’s not your jam, use other fruit or maple syrups on your pancakes. A dusting of powdered sugar is delicious, as is a sweet spiral of whipped topping. The rich, tangy flavor of lemon ricotta pancakes shines with or without toppings, so go with what sounds most delicious!
More fruit-filled breakfast and brunch must-haves!
- Orange French Toast with Cranberry Syrup
- Chocolate Waffles with Raspberry Sauce
- Banana Oatmeal Pancakes with Berry Sauce
- Apple Cinnamon Puffed Pancake
- Peach Raspberry Slow Cooker French Toast
*This post was originally posted on 08/10/2014.
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup ricotta cheese
- 2 eggs
- 2/3 cup milk
- 1 lemon zested and juiced
- Easy Homemade Blackberry Sauce
- Preheat an electric griddle to 375 degrees F, or place a non-stick skillet over medium to medium-high heat on the stovetop.
- In a small bowl, whisk the flour, baking powder, salt, lemon zest, and sugar until combined.
- In a large mixing bowl, whisk together the ricotta cheese, eggs, milk, and lemon juice until smooth. Dump the dry ingredients into the wet and mix until just combined. Be sure not to overmix.
- Grease the hot griddle (or skillet) with butter or non-stick cooking spray. Pour 1/4 cup of batter per pancake onto the griddle.
- Allow the pancakes to cook until bubbles form on top, and the bottom is golden brown. Flip the pancake and cook until the other side is golden brown. Repeat until all the batter has been used.
- Spread butter over each pancake and then top with Homemade Blackberry Sauce or syrup. Serve warm.
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