Lemon Ricotta Pancakes with Bourbon Blueberry Sauce – Light, Zesty & Decadent

These Lemon Ricotta Pancakes are soft, airy, and bursting with bright citrus flavor. The creamy ricotta keeps the texture moist and tender, while a luscious bourbon blueberry sauce takes them to another level of indulgence. Whether you’re treating yourself on a weekend morning or impressing guests at brunch, this recipe delivers a perfect balance of tang, sweetness, and luxury.

Why You’ll Love This Recipe

Bright & Citrusy – Lemon zest and juice give these pancakes a fresh, zingy pop.
Tender & Fluffy – Ricotta makes them moist and pillow-soft without feeling heavy.
Gourmet Touch – The warm blueberry sauce infused with a splash of bourbon is rich and elegant.
Weekend-Worthy – Fancy enough for company, easy enough for a lazy Sunday.

Ingredients

For the Pancakes:

• ¾ cup part-skim ricotta cheese
• 2 large eggs, separated
• ⅔ cup skim milk or low-fat milk
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• ½ tsp vanilla extract
• ¾ cup all-purpose flour
• 1 tbsp sugar
• ½ tsp baking powder
• ¼ tsp baking soda
• Pinch of salt
• Cooking spray or a small amount of butter for the skillet

For the Bourbon Blueberry Sauce:

• 1 cup fresh or frozen blueberries
• 2 tbsp maple syrup or honey
• 1 tbsp lemon juice
• 1 tbsp bourbon (optional – substitute with water or orange juice if desired)
• 1 tsp cornstarch mixed with 1 tbsp water (to thicken)

Instructions

1. Make the Sauce

In a small saucepan, combine the blueberries, maple syrup, lemon juice, and bourbon. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook for 2–3 minutes, until the sauce thickens slightly. Set aside and keep warm.

2. Prepare Pancake Batter

In a medium bowl, whisk together the ricotta, egg yolks, milk, lemon juice, lemon zest, and vanilla.
In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture and stir until just combined.

3. Whip the Egg Whites

In a clean bowl, beat the egg whites until soft peaks form. Gently fold them into the pancake batter to keep it airy.

4. Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray or butter. Pour ¼ cup of batter per pancake. Cook 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes until golden.

5. Serve

Stack the pancakes and spoon the warm bourbon blueberry sauce over the top. Serve immediately.

Nutritional Information (Per Serving)

Calories: 210
Protein: 10g
Fat: 6g
Carbohydrates: 28g
Sugar: 11g
Fiber: 2g

Tips for Success

• Don’t Overmix – Stir the batter just until combined to keep pancakes tender.
• Egg White Trick – Folding in whipped egg whites makes the pancakes incredibly fluffy.
• Keep Warm – Place cooked pancakes on a baking sheet in a 200°F oven to keep them warm while finishing the batch.

Why This Recipe Works

The ricotta and whipped egg whites give these pancakes an unbeatable texture—light yet rich. Lemon brightens the flavor, while the slightly boozy blueberry sauce adds depth and contrast, making this dish both comforting and elegant.

Lemon Ricotta Pancakes with Bourbon Blueberry Sauce are a fresh, flavorful, and indulgent way to start the day. They’re the kind of breakfast that feels like a celebration—easy enough to enjoy anytime, special enough for guests.