scorecardresearch Skip to main content

Lemon ricotta pancakes with blueberry sauce

Sally Pasley Vargas for The Boston Globe

Makes 12 or enough to serve 4

To enjoy a special weekend breakfast, leave the mix in the pantry and try these scratch pancakes (they’re only slightly more challenging). Ricotta is part of the batter, along with lemon rind and juice. Fold in beaten whites to make them feathery light. Make a sauce with fresh blueberries and if there’s any left, stir it into plain yogurt.


cups fresh blueberries
½cup granulated sugar
½teaspoon finely grated lemon rind
1tablespoon lemon juice

1. In a saucepan over medium heat, stir together 1 cup of the blueberries, granulated sugar, and lemon rind and juice until it comes to a boil. Let it bubble for 30 seconds.

2. Remove from the heat and stir in the remaining ½ cup blueberries. Transfer to a bowl.



1cup whole-milk ricotta
6tablespoons granulated sugar
4egg yolks
2teaspoons finely grated lemon rind
3tablespoons lemon juice
5tablespoons milk
¾cup flour
4egg whites
1tablespoon butter, cut into 3 pieces
Confectioners' sugar (for sprinkling)

1. In a large bowl, whisk together the ricotta, 5 tablespoons of the granulated sugar, egg yolks, lemon rind and juice, milk, and flour.

2. In an electric mixer, beat the egg whites on medium speed until foamy. Gradually add the remaining 1 tablespoon sugar, and continue beating until the whites form soft peaks. Use a rubber spatula to fold the whites into the batter.

3. Heat a large nonstick skillet over medium heat. Add 1 piece of the butter and when it melts, use a ¼-cup measure to spoon batter into the pan. Keep the temperature at medium to medium-low. Cook each pancake 1 to 2 minutes on a side, or until lightly browned. Use the remaining butter to cook the remaining batter. Serve a stack of pancakes sprinkled with confectioners’ sugar and warm blueberry sauce.

Sally Pasley Vargas