Lemon Ricotta Pancakes Blueberry Syrup (Print)

Fluffy, tangy pancakes with ricotta and lemon, topped with warm blueberry syrup for a delightful breakfast.

# What You Need:

→ Pancakes

01 - 1 cup ricotta cheese
02 - 1 cup all-purpose flour
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 3/4 cup whole milk
08 - 3 large eggs, separated
09 - 2 tablespoons unsalted butter, melted, plus additional for cooking
10 - Zest of 1 lemon
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon vanilla extract

→ Warm Blueberry Syrup

13 - 1 1/2 cups fresh or frozen blueberries
14 - 1/3 cup granulated sugar
15 - 2 tablespoons water
16 - 1 tablespoon fresh lemon juice
17 - 1/2 teaspoon lemon zest

# How To Make It:

01 - Combine blueberries, sugar, water, lemon juice, and lemon zest in a small saucepan. Simmer over medium heat, stirring occasionally, until blueberries burst and syrup slightly thickens, about 5 to 7 minutes. Remove from heat and keep warm.
02 - Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
03 - In a separate bowl, mix ricotta, whole milk, egg yolks, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
04 - Gently fold wet mixture into dry ingredients until just combined; batter will be thick.
05 - Beat egg whites with a hand mixer until stiff peaks form. Carefully fold them into the batter until fully incorporated.
06 - Heat a nonstick skillet or griddle over medium heat and grease lightly with butter. Pour 1/4 cup of batter per pancake onto the skillet. Cook 2 to 3 minutes until bubbles form and edges set. Flip and cook another 1 to 2 minutes until golden and cooked through. Repeat with remaining batter.
07 - Stack pancakes on plates and drizzle warm blueberry syrup on top. Serve immediately.

# Expert Advice:

01 -
  • The ricotta makes them cloud-soft in a way regular pancakes just can't match, with a subtle tanginess that keeps you from needing too much syrup.
  • Lemon zest and juice brighten everything without being sharp—it's tangy in the best way, like someone whispered citrus into the batter.
  • The homemade blueberry syrup tastes nothing like the bottled kind and comes together while your griddle preheats.
02 -
  • Don't skip separating the eggs—it's the difference between dense pancakes and ones so light they almost float off the plate.
  • The batter is thick by design, and that's not a mistake; if it looks more like yogurt than pourable batter, you've got it right.
  • Cook on medium heat, not high; rushing the griddle temperature burns the bottoms while leaving the insides underdone.
03 -
  • If your griddle or skillet heats unevenly, you can make all the pancakes on one half and move finished ones to a warm oven (200°F) while you cook the rest, so they stay fluffy and hot.
  • Don't wash your ricotta bowl obsessively—a little residue won't hurt, but do rinse the egg white bowl thoroughly because even a tiny amount of yolk will sabotage the whipping.

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