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Lemon Ricotta Pancakes With Blueberry Sauce

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“From Tablespoon food blog, light & filling. A nice, protein filled lower carb version of blueberry pancakes. Serve with whipped cream, if desired.”
12 Small pancakes

Ingredients Nutrition


  1. Blueberry Sauce: In a small bowl, combine the lemon juice and cornstarch and set aside.
  2. In a medium saucepan, combine the blueberries, sugar, and water and bring to a boil over medium to 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.
  3. Pancakes: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
  4. In a medium sized bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and oil. Gently fold the wet mixture into the dry mixture until the flour disappears. Don't over mix and the batter will be thick.
  5. Heat a griddle or nonstick pan over medium heat. Spray with cooking spray. Take about 1/3 cup of pancake batter and drop onto griddle. Cooking for about 2 minutes on the bottom side and flipping when golden brown. Flip and cook on the other side for 2 more minutes. Continue to use up the batter until gone. Serve warm with blueberry sauce.
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