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Lemon Ricotta Pancakes

Made With


Blueberry Sauce:

  • 2 tablespoons fresh lemon juice
  • 3 teaspoons cornstarch
  • 4 cups fresh or frozen blueberries
  • 4-6 tablespoons granulated sugar
  • 4 tablespoons water


  • 1 cup Frigo® Whole Milk Ricotta Cheese
  • 1 cup whole milk
  • 3 eggs, separated
  • 1/4 cup sugar
  • Zest and juice of 1 lemon
  • 1 1/2 cups cake flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt


To make the blueberry sauce: In a small bowl, combine the lemon juice and cornstarch and set aside. In a medium saucepan, combine the blueberries, sugar, and water. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly. Cover to keep warm and set aside.

In a large bowl, whisk together the Frigo® Whole Milk Ricotta Cheese, milk, egg yolks, sugar, lemon zest and juice until smooth. Sift together the flour, baking powder and 1/8 teaspoon of the salt over the Frigo® Whole Milk Ricotta Cheese mixture. Stir until just combined.

In another large bowl, using a whisk, beat the egg whites until frothy. Add the remaining 1/8 teaspoon salt and continue beating until soft peaks form. Fold one-third of the egg whites into the Ricotta mixture with a rubber spatula and then gently fold in the remaining whites.

Heat a large nonstick frying pan or griddle until hot, about 4 minutes. Lightly coat the pan's surface with butter. Use a 1/4-cup measure to scoop the batter into the pan. Cook until bubbles form on top of the pancakes, about 4-5 minutes. Flip and cook the other side until the bottoms are golden brown, about 1 to 2 minutes more. Repeat with the remaining batter. Serve immediately with blueberry sauce.

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