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Lemon Ricotta Poppy Seed Pancakes with Blueberry Sauce

  • Author: Morgan
  • Total Time: 45 minutes


Units Scale

For the Pancakes:

  • 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 cup part-skim ricotta cheese
  • 1 large egg
  • 2 large egg whites
  • 1/2 cup lemon juice
  • 1 tablespoon canola oil
  • 1/2 tablespoon poppy seeds

For the Blueberry Sauce:

  • 1 1/2 tablespoons fresh lemon juice (about 1/2 lemon)
  • 2 teaspoons cornstarch
  • 2 cups blueberries
  • 1/4 cup sugar
  • 2 tablespoons water
  • 1/4 teaspoon salt


To start, make the Blueberry Sauce:

  1. Mix together the lemon juice and cornstarch in a small bowl until well-combined and set aside.
  2. In a medium-sized saucepan, combine the bluberries, sugar, water, and salt over high heat.
  3. Bring to a boil for a minute, then reduce to a simmer and stir in the lemon juice mixture. Continue to simmer until reduced and thickened, about 5 minutes.

Make the Pancakes:

  1. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. In a separate bowl, whisk together ricotta, egg, egg whites, lemon juice, and canola oil.
  3. Fold the wet batter into the dry mix until smooth, and then stir in the poppy seeds
  4. Spray a nonstick skillet with cooking oil and heat over medium. Drop 1/3 cup of the batter onto the well-heated pan and cook until set on one side (about 3-4 minutes) and then flip to cook on the other side (about 2-3 more minutes).
  5. Respray the pan and reduce heat to medium-low to cook the remaining pancakes.
  6. Serve the pancakes with the blueberry sauce on top.
  • Prep Time: 15 mins
  • Cook Time: 30 mins