Lemon Ricotta Pancakes with Blueberry Syrup (Printable)
Fluffy pancakes made with creamy ricotta and fresh lemon zest, topped with vibrant homemade blueberry syrup.
# What You’ll Need:
→ For the Pancakes
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
→ For the 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
# Steps:
01 - In a small saucepan over medium heat, combine blueberries, sugar, water, and lemon juice. Bring to a simmer and cook for 8 to 10 minutes, stirring occasionally, until the blueberries burst and the syrup thickens slightly. Set aside and keep warm.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, mix ricotta, milk, egg yolks, vanilla extract, lemon zest, lemon juice, and melted butter until smooth.
04 - Gently fold the wet mixture into the dry ingredients until just combined.
05 - In a clean bowl, beat the egg whites until soft peaks form. Gently fold them into the batter, being careful not to overmix.
06 - Heat a nonstick skillet or griddle over medium heat and brush lightly with butter.
07 - Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1 to 2 minutes, until golden and cooked through.
08 - Transfer pancakes to a plate and repeat with remaining batter.
09 - Serve pancakes warm, topped with blueberry syrup.
# Expert Advice:
01 -
- The ricotta creates pockets of creaminess in each bite, making these pancakes impossibly tender without being heavy.
- The contrast between the tangy lemon pancakes and sweet blueberry syrup creates a flavor combination that somehow makes weekend mornings feel both luxurious and comfortable.
02 -
- Room temperature eggs separate more easily, but cold egg whites beat to better peaks - I learned this after a frustrating morning of flat pancakes.
- Never skip the step of beating the egg whites separately - I once tried to simplify by mixing whole eggs into the batter and ended up with dense, chewy discs instead of fluffy clouds.
03 -
- Test your skillet temperature by flicking a few drops of water onto the surface - they should dance and evaporate quickly, but not instantly disappear.
- The pancake batter should rest for about 5 minutes after folding in the egg whites, giving the flour time to hydrate while maintaining the airy texture.