Lemon Ricotta Thyme Pancakes with Blueberry Sauce

lemon thyme pancakes with blueberry sauce recipe

I had a big morning this morning – I registered my baby for kindergarten. Huge. I sort of expected it to be more of a ceremony, but I handed some papers over and was out of the office three minutes later. Did she not understand that it was a huge moment for me? I cannot believe that next year he will be at big kid school with his brother and sister. Where did the time go? That question leads me to my next question, what will I do with my time when all of my kids are at school? It is a scary and exciting time here at the Hester house.

I make a lot of pancakes. Obviously for breakfast, but more times than not, I make them for dinner. I love how fast they come together and how everyone in my house loves them. It makes a random weeknight feel special. As you know, I love anything with lemon, and had some beautiful thyme in my fridge that needed to used, so I added them to my lemon ricotta pancakes. And they were heavenly. I loved these pancakes. Not only did they taste delicious, but how gorgeous are these? I love how light and fluffy they are, and the ricotta cheese keeps these pancakes really moist. And without even realizing it, they fit in perfectly with my Sargento Flavor Journey. Using fresh herbs when cooking and baking really takes your recipes from okay to outstanding.

Lemon thyme pancakes with blueberry sauce recipe1 1/2 cups flour
1/2 cup cornmeal
2 Tablespoons Dixie Crystals sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 Tablespoon fresh thyme leaves
2 eggs
1 1/4 cups milk
1/2 cup Sargento whole milk ricotta cheese
2 Tablespoons melted butter
1 Tablespoon honey
1 teaspoon lemon zest
1 cup blueberries

Blueberry Sauce:
2 cups fresh blueberries
1 cup blueberry jam
Zest and juice of one lemon

Lemon thyme pancakes with blueberry sauce recipeI like to start with the blueberry sauce. Add the fresh blueberries, jam, lemon zest, and lemon juice to a saucepan. Melt over low heat until the berries pop and the jam melts. Keep warm until the pancakes are ready.

Lemon thyme pancakes with blueberry sauce recipeIn a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.

Lemon thyme pancakes with blueberry sauce recipeIn another bowl, whisk together eggs, milk, ricotta cheese, butter, honey, and lemon zest.

Lemon thyme pancakes with blueberry sauce recipePour the wet ingredients into the dry ingredients.

Lemon thyme pancakes with blueberry sauce recipeStir until just combined. You can stir the blueberries in at this point, but I like to add them when the pancakes are cooking.

Lemon thyme pancakes with blueberry sauce recipeHeat a griddle over a preheated griddle, I like medium heat, spray with cooking spray or melt butter. Cook for 2 to 3 minutes, and flip over when bubbles form on the edges. Serve with blueberry sauce and extra thyme leaves if you would like.

Lemon thyme pancakes with blueberry sauce recipe

Lemon Thyme Pancakes with Blueberry Sauce

Lemon Thyme Pancakes with Blueberry Sauce

Yield: makes 8 to 10

Lemon Thyme Pancakes with Blueberry Sauce - these are special pancakes, but I wouldn't save them for a special occasion. Lemon, blueberries, and thyme are so happy together.

Ingredients

  • 1 1/2 cups flour
  • 1/2 cup cornmeal
  • 2 Tablespoons Dixie Crystals sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 Tablespoon fresh thyme leaves
  • 2 eggs
  • 1 1/4 cups milk
  • 1/2 cup Sargento whole milk ricotta cheese
  • 2 Tablespoons melted butter
  • 1 Tablespoon honey
  • 1 teaspoon lemon zest
  • 1 cup blueberries

Blueberry Sauce:

  • 2 cups fresh blueberries
  • 1 cup blueberry jam
  • Zest and juice of one lemon

Instructions

  1. Add the fresh blueberries, jam, lemon zest, and lemon juice to a saucepan. Melt over low heat until the berries pop and the jam melts. Keep warm until the pancakes are ready.
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, milk, ricotta cheese, butter, honey, and lemon zest. Pour the wet ingredients into the dry ingredients. Stir until just combined. You can stir the blueberries in at this point, but I like to add them when the pancakes are cooking.
  3. Heat a griddle over a preheated griddle, I like medium heat, spray with cooking spray or melt butter. Cook for 2 to 3 minutes, and flip over when bubbles form on the edges. Serve with blueberry sauce and extra thyme leaves if you would like.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

**This post is a part of my ongoing collaboration with Sargento Cheese. All opinions are 100% my own.**

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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 54 Comments

  1. Katrina @ Warm Vanilla Sugar

    Mmm love these! Such a fab way to start the day!

  2. Holly Newell

    Oh my goodness those look so Delicious…. So putting this on my list for next week dinners… I think we have pancakes for dinner more then breakfast as well!! Love this idea thank you always looking for a new pancake recipe!!! πŸ™‚

    1. bakedbree

      Us too! I can deal with the mess of pancakes better in the evening too.

  3. Robyn Stone | Add a Pinch

    These are calling my name this morning!!! We love pancakes and I make different variations a lot. Thanks for sharing this plate of deliciousness!!!

    1. bakedbree

      You are so very welcome!

  4. Denise

    Now I am not a mom, but, when MEM (the three little ones I used to nanny) went off to school, I was completely teary eyed. The littlest M is my god-daughter, and in 1st grade, I still get teary eyed every grade she moves up. I am hoping her sweet hugs never go away!

    Bree, these pancakes are OMG gorgeous. I am thinking I should make a batch … soon.

    1. bakedbree

      I might be a hot mess! I might need an intervention of some sort! I am so excited to see you again in November!

  5. Angie

    What a gorgeous stack of pancakes!

    1. bakedbree

      thank you Angie!

  6. Cookbook Queen

    Hands down, the most gorgeous pancakes I’ve ever seen!!

    As for your little one starting kindergarten…I can tell you what you’ll do all day. The first week, you’ll be totally bored and organize everything in the house and cry, and after that, you’ll have lunch and go walk around the mall and get busy with blog stuff.

    And if you’re like me, you’ll wait a few years and decide it’s too quiet and have another baby πŸ˜‰

    1. bakedbree

      LOL! That made me laugh so hard! I agree about the cleaning/organizing, but not so much about the new baby!

  7. Bethany

    Flour is missing from your printable recipe.

    1. bakedbree

      thanks! I fixed it. πŸ™‚

  8. steph@stephsbitebybite

    Could breakfast get any better?

    1. bakedbree

      I really don’t think so πŸ™‚ How is that new baby of yours?

  9. Maria

    Gorgeous photos! I want a big stack!

  10. Joshua Hampton (Cooking Classes San Diego)

    These pancakes are too gorgeous to eat, but too irresistible not to.

    1. bakedbree

      Thank you Joshua!

  11. molly yeh

    oh these look heavenly!! i have been in the mood for pancakes lately… they are the perfect breakfast food.

    1. bakedbree

      Or the perfect anytime food. πŸ™‚

  12. Carla @ Carlas Confections

    Oh these are beautiful! They look great for dinner πŸ˜€

    1. bakedbree

      Thank you! I really had fun shooting these.

  13. Tieghan Gerard

    WOW! Those photos are awesome!! So are these pancakes! Loving the giant blueberries! I want some for dinner! NOW! LOL

    1. bakedbree

      Thank you!

  14. Cookin' Canuck

    Those blueberries and pancakes are so darn photogenic! I’d happily eat this for breakfast, lunch or dinner.

    1. bakedbree

      Thanks! I got lucky, everything just worked that day. πŸ™‚

  15. kelley {mountain mama cooks}

    These are gorgeous Bree! The thyme, the lemon, the ricotta…the blueberries! All of the above make for some amazing looking pancakes. Breakfast for dinner is in our near future!

    1. bakedbree

      Thank you Kelley! A little different, but so light and springy.

  16. Chung-Ah | Damn Delicious

    Wow, I could just dive head first into that stack of pancakes!

    1. bakedbree

      Lol.

  17. brandi

    um…will you come make these for me this weekend? I make really good coffee.

    see you NEXT WEEK!!! πŸ™‚

    1. bakedbree

      Yeah!!! Can’t wait to see you. I wish pancakes traveled!

  18. Laurie {SimplyScratch}

    I just can’t get over these!! This is the pretties picture of pancakes I’ve ever seen!

    1. bakedbree

      How sweet are you? Thank you so much!

  19. Sheila @ Sweet Baked Life

    The combination sounds amazing! Love the photo too!!

    1. bakedbree

      thank you Sheila!

  20. Heidi @foodiecrush

    I’m a huge fan of breakfast for dinner too. But these babies, you are killing me!

    1. bakedbree

      thanks Heidi! I was happy with how these turned out! I think that pancakes can be challenging to shoot. πŸ™‚

  21. Wendy

    A breakfast this spectacular might even get my son out of bed on time! πŸ™‚ These would be excellent for any meal of the day!

  22. Ashley Bee (Quarter Life Crisis Cuisine)

    So, I am not a huge fan of pancakes–but I am DROOLING over these. Total food porn, the glossy blueberries are killing me here. Love it!

    1. bakedbree

      That is the highest compliment! Thank you!

  23. Sandra | Sandra's Easy Cooking

    I agree 100% with Cookbook Queen comment….haha…but not so much about new baby either!
    Those pancakes are so so so good! I wish to have them right now and every day! YUMMMY!

  24. Virginia

    I’m making these tonight–can’t wait. I assume you add the thyme to the dry ingredients as seen in the picture above? The directions don’t say what to do with it.

    1. bakedbree

      Yes, just like in the picture.

  25. Stefanie

    How many pancakes can you make from this recipe?!

    1. bakedbree

      12? It depends on how big you make the pancakes.

  26. Cathy

    I had to stare at some of these photos for the longest time, because they’re absolutely stunning!

    1. bakedbree

      Oh my goodness, thank you so much!

  27. Barbara

    These are delicious! I cut the recipe in half and made 4 waffles with my waffle maker instead of pancakes. I added a 1/2 teaspoon of vanilla to the cut recipe. I will definitely be making these again!

    1. bakedbree

      Waffles sounds so good!

  28. Pingback: itemprop="name">Happy Friday: Volume 20 | Baked Bree

  29. Barbara

    These “waffles” are unbelievably delicious–my go-to for waffles every time I make waffles!!! And I have not even bothered making the blueberry sauce yet! I usually skip the thyme, double the lemon zest (and add some lemon juice to the wet ingredients), usually use sour cream instead of ricotta (since that is more likely to be in my fridge), and add 1 tsp+ of vanilla to the final batter. mmmmmmmmmmmmmmmm!!!!!

    1. Bree Hester

      Good to know that this works for waffles too. Glad that you like them so much.

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