If you’re craving a brunch dish that’s luxurious yet light, refined but comforting, Lemon Ricotta Pancakes with Bourbon Blueberry Sauce might just be your new favorite recipe. These fluffy, melt-in-your-mouth pancakes combine the subtle tang of ricotta cheese with the bright zestiness of lemon, all crowned with a warm, boozy blueberry sauce that elevates every bite.
Perfect for a weekend breakfast, holiday brunch, or a special treat for guests, this recipe strikes the perfect balance between indulgence and elegance. It’s a beautiful way to bring together fresh, vibrant flavors and an irresistible texture.
Why You’ll Love These Pancakes
- Fluffy yet Moist: Thanks to the ricotta, these pancakes are tender and airy with a slightly creamy bite.
- Citrus Freshness: Lemon zest and juice bring brightness that complements the rich batter.
- Elegant Sauce: The warm bourbon blueberry sauce is sweet, slightly spiced, and absolutely unforgettable.
- Perfect for Entertaining: The presentation is stunning and the taste leaves a lasting impression.
Ingredients
For the Lemon Ricotta Pancakes:
- 1 cup ricotta cheese
- ¾ cup milk
- 3 large eggs, separated
- 1 tsp vanilla extract
- 1 tbsp lemon zest (about 1 large lemon)
- 2 tbsp lemon juice
- ¾ cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- ¼ tsp salt
- Butter or oil for cooking
For the Bourbon Blueberry Sauce:
- 1½ cups fresh or frozen blueberries
- ¼ cup maple syrup or honey
- 2 tbsp bourbon (optional, but highly recommended)
- 1 tsp lemon juice
- ½ tsp cinnamon (optional)
- Pinch of salt
Time & Yield
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 (about 10–12 pancakes)
How to Make Lemon Ricotta Pancakes with Bourbon Blueberry Sauce
Step 1: Make the Bourbon Blueberry Sauce
In a small saucepan, combine blueberries, maple syrup, bourbon, lemon juice, cinnamon, and a pinch of salt.
Bring to a simmer over medium heat, stirring occasionally.
Cook for 6–8 minutes, until berries burst and sauce thickens slightly. Keep warm on low heat or remove from stove and reheat gently before serving.
Step 2: Prepare the Pancake Batter
In a large bowl, whisk together ricotta, milk, egg yolks, vanilla, lemon zest, and lemon juice.
In another bowl, whisk flour, sugar, baking powder, and salt. Gently stir dry ingredients into the wet mixture until just combined.
In a clean bowl, beat egg whites until soft peaks form. Gently fold the egg whites into the pancake batter to keep it light and airy.
Step 3: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and grease lightly with butter or oil.
Scoop about ¼ cup of batter per pancake into the pan. Cook for 2–3 minutes until bubbles form and edges look set. Flip and cook for another 1–2 minutes until golden and cooked through.
Repeat with remaining batter, keeping pancakes warm in a low oven if needed.
Nutritional Information
- Calories: ~320
- Fat: 14g
- Carbohydrates: 35g
- Protein: 12g
- Sugar: 14g
- Fiber: 2g
These pancakes are satisfying yet balanced, especially when made with whole milk ricotta and natural sweeteners.
Serving Suggestions
- Classic Presentation: Stack 3 pancakes and drizzle generously with the bourbon blueberry sauce. Top with a dollop of whipped cream or Greek yogurt and lemon zest curls.
- Brunch Board: Serve with crispy bacon, poached eggs, and a fruit medley for a complete brunch experience.
- Dessert Twist: Add a scoop of vanilla bean ice cream and an extra spoonful of sauce for a gourmet dessert.
Tips for Perfect Pancakes
- Don’t Overmix: Stir the batter just until combined to avoid tough pancakes.
- Use Fresh Lemon Zest: It adds more flavor than bottled lemon juice alone.
- Optional Bourbon Swap: If avoiding alcohol, substitute with orange juice or leave it out entirely—flavor will still shine.
- Keep Pancakes Warm: Place cooked pancakes on a baking sheet in a 200°F (95°C) oven while you finish the batch.
Variations and Additions
- Berry Swap: Use blackberries, raspberries, or a berry blend instead of blueberries.
- Nutty Finish: Sprinkle with toasted almonds or pistachios for crunch.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend and ensure your baking powder is gluten-free.
Why This Recipe Works
The ricotta adds richness and structure to the pancakes while keeping them incredibly moist. Lemon zest and juice cut through the richness, providing that signature freshness. Meanwhile, the sauce—bold with bourbon and naturally sweet from blueberries—adds a complex, restaurant-quality finish.
It’s not just a pancake; it’s a layered, thoughtful dish that brings comfort and elegance to the breakfast table.