Lemon Ricotta Pancakes with Blueberry Syrup (Printable Version)
Fluffy, tangy pancakes made with creamy ricotta and fresh lemon zest, topped with vibrant homemade blueberry syrup.
# What You Need:
→ Pancake Batter
01 - 1 cup ricotta cheese
02 - 1 cup all-purpose flour
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon baking powder
05 - 1/4 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 3/4 cup whole milk
08 - 2 large eggs, separated
09 - 1 teaspoon vanilla extract
10 - Zest of 1 large lemon
11 - 2 tablespoons fresh lemon juice
12 - 2 tablespoons unsalted butter, melted, plus additional for cooking
→ Blueberry Syrup
13 - 1 1/2 cups fresh or frozen blueberries
14 - 1/3 cup granulated sugar
15 - 1/3 cup water
16 - 1 teaspoon lemon juice
# How to Make It:
01 - In a small saucepan over medium heat, combine blueberries, sugar, water, and lemon juice. Bring to a simmer and cook for 8–10 minutes, stirring occasionally, until blueberries burst and syrup thickens slightly. Keep warm on low heat.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
03 - In a separate bowl, mix ricotta, milk, egg yolks, vanilla extract, lemon zest, lemon juice, and melted butter until smooth and well incorporated.
04 - Gently fold the wet mixture into the dry ingredients until just combined, being careful not to overmix.
05 - In a clean bowl, beat egg whites until soft peaks form. Gently fold into the batter with careful strokes to maintain airiness without overworking.
06 - Heat a nonstick skillet or griddle over medium heat and lightly brush with butter to prevent sticking.
07 - Pour 1/4 cup batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and edges appear set. Flip carefully and cook for another 1–2 minutes until golden brown and fully cooked through.
08 - Transfer cooked pancakes to a serving plate and continue cooking remaining batter using the same method until all batter is used.
09 - Serve pancakes warm, generously topped with blueberry syrup and desired garnishes.
# Expert Tips:
01 -
- The ricotta cheese creates this magical texture thats both light and decadent at once, with little pockets that catch the blueberry syrup perfectly.
- That hint of lemon cuts through the richness, making these feel like a special occasion breakfast that somehow isnt too heavy to start your day.
02 -
- The batter will look unusually thick and almost lumpy after folding in the ricotta, but resist the urge to thin it with extra milk or youll lose that signature texture.
- I once rushed the egg white folding process and ended up with dense, flat pancakes, so take your time with this step for that perfect rise.
03 -
- Test your baking powder before starting by putting a small amount in hot water, if it bubbles vigorously, youre good to go, but if not, replace it for proper pancake rise.
- After folding in those beaten egg whites, let the batter rest for exactly 5 minutes before cooking, this gives the gluten time to relax while maintaining the air bubbles for maximum fluffiness.