Lemon Ricotta Pancakes with Berry Sauce

Why have regular pancakes when with just a few extra ingredients you can make them weekend worthy?

Once in a blue moon I like to go out for breakfast. But do you know what that means? I have to shower, get dressed, and either walk or drive there. Ugh, I’d much rather stay in my pajamas. But that doesn’t mean I have to give up restaurant quality breakfasts or brunches. In way less time than it would take for me to get ready and get myself seated at a restaurant, I can find myself seated in my jammies eating my own lemon ricotta pancakes in the comfort of my own home. Doesn’t that sound better?

The first time I had lemon ricotta pancakes was at the restaurant I worked at many (many, many) moons ago in Santa Fe, New Mexico. I found that adding ricotta and lemon zest to my regular homemade pancake batter and whipping up a simple berry sauce was just as good as theirs. If you have 20 minutes to make yourself breakfast, this is a treat.

See also: Dutch Baby Pancake


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Lemon Ricotta Pancakes with Berry Sauce

  • Servings: Makes about 8, 4-inch pancakes
  • Difficulty: Easy
  • Print


  • 1 cup all-purpose flour
  • 3/4 cup whole milk
  • 1/2 cup whole milk ricotta cheese, plus extra if you want a dollop on the finished pancakes
  • 1 large egg
  • 1/2 cup, + 1 tablespoon sugar, divided
  • 2 tablespoons olive oil
  • 3 teaspoons baking powder
  • Zest and juice of 1 lemon, divided
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup mixed berries, fresh or frozen
  • 1 teaspoon cornstarch (optional, if you like your berry sauce to be thicker)
  • 1 tablespoon unsalted butter
  • Butter or olive oil as needed for the skillet


  1. Bring the berries, lemon juice, 1/2 cup sugar and cornstarch (if using) to a boil and then reduce to a simmer in a small saucepan over medium heat until the sugar is dissolved, and the berries begin to break down. Turn off the heat and stir in 1 tablespoon of butter. Set the pan aside
  2. Bring a large skillet to medium heat
  3. In a medium mixing bowl, beat the egg, ricotta cheese, olive oil, vanilla and lemon zest until well blended
  4. Add the remaining ingredients to the bowl and mix well. The batter should form a ribbon in the bowl when lifted with a spoon or ladle. It should be loose enough to pour, but not so thick that that you must shake it out of the spoon or ladle
  5. Add just enough olive oil or butter to the heated skillet so that the pancakes will not stick to the surface. For each pancake, pour slightly more than 1/4 cup batter. Pour as many as your skillet will hold. Cook until the pancakes puff a bit, have bubbled throughout and are a little dry along the edges. Flip with care and cook for another minute or until you lift the pancakes and see that they are golden on the second side
  6. Place the pancakes on a heated plate and cover with a clean dishcloth until you’ve made all of the pancakes
  7. Serve with butter and the berry sauce

Author: gregnelsoncooks

Visit weekly for original and adapted recipes as well as cooking tips to make your kitchen life easier — and more delicious! I’ll include simple, straight forward instructions along with recipes that are truly worth your time making. And, recipes that elevate the familiar and introduce you to the new and unexpected.

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