These Lemon-Blueberry Ricotta Pancakes are moist and tender. We particularly love them with homemade lemon curd. If you’ve never made lemon curd, this recipe is super easy to make. The batter takes abut 15 minutes to prepare, as does the curd. That’s what I call fast food breakfast! You can leave out the lemon and berries, and serve these plain with maple syrup. If you’ve never tried ricotta pancakes, I’m confident you’ll make them more than once. We do!
Saturday mornings are very sacred to me. The 5:00am work alarm clock is turned off. I can enjoy my morning cup of coffee in a real coffee cup– instead of a travel mug. I can read the morning paper and chat with my husband.
Bliss.
Most Saturday mornings, breakfast consists of homemade granola with yogurt or a bowl of oatmeal. But, once in a while, I break away from catching up on emails to make pancakes. The men in my life love American pancakes. I’m a little more international, because I love Cheese Blintzes and Swedish pancakes (but they take more work).
Perish the thought of using boxed pancake mix! This recipe takes about 10 minutes to prepare–tops!
If you’ve never added ricotta cheese to pancake batter, strap yourself in. These are moist and tender, and remind me of a hybrid of my beloved cheese blintzes and pancakes.
Lemon and Blueberry Ricotta Pancakes with Lemon Curd
Ingredients
For the pancakes:
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 tsp nutmeg optional
- 2 tablespoons sugar
- 1 cup ricotta cheese
- 2 eggs
- 2/3 cup buttermilk
- 1 lemon zested and juiced (see my note in directions)
- Butter for griddle
- Lemon Curd (or one (11-ounce jar prepared lemon curd
- 1 cup fresh or frozen, unthawed blueberries or raspberries
Lemon Curd (or one (11-ounce jar prepared lemon curd)
- 3/4 cup fresh lemon juice
- 1 Tbs grated lemon zest
- 3/4 cup sugar
- 3 eggs
- 1/2 cup unsalted butter cubed
Instructions
- Preheat a nonstick griddle.
- Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl.
- Whisk together the cheese, eggs, buttermilk, lemon juice and zest in a large bowl.
- Whisk the flour mixture into the wet ingredients until just combined.
- Brush the hot griddle with butter.
- For each pancake, pour approximately 1/4 cup measure of the batter on the griddle, and add berries to each pancake. Flip, when bubbles start to show and cook until light golden brown.
- Repeat until no batter remains. Garnish with powdered sugar, if desired.
For the lemon curd (Can make a few days ahead and store in refrigerator):
- In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter.
- Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
- Remove from heat.
Notes
Oh wow, you had me at lemon curd. Actually, ricotta blueberry pancakes. No, everything. What an amazingly delicious combination!
I never tasted pancakes. While it represents USA for us ! 😉
One day, I'll try them.
This looks just delicious. I never use pancake mix, either… it's so simple and so much more tasty to whip it up from scratch.
These look amazing! I always get lemon pancakes when we go to our local breakfast restaurant. Can't wait to try these.
Debby these are fantastic!! wonderful flavor combination – and what a brainwave with the lemon curd!! love it
Mary x
UAU Debby,
What a fantastic combination of flavours and mouthwatering recipe!!
Cheers,
Lia.
Blueberries and lemon are one of my favorite pairs! These look absolutely delicious! What a treat!
Wow, this looks so delicious – saving for breakfasts over the holidays this year – thanks!
Your recipe is very delicious.Thanx