Lemon Ricotta Pancakes Blueberry

I stumbled on this recipe one Sunday morning when I had leftover ricotta from making lasagna and a handful of blueberries that needed using. The batter came together so quickly, and the first bite had this airy, cloud like texture with just enough lemon to wake everything up. My kitchen smelled like a bakery, and I knew instantly this would become my weekend ritual.

The first time I made these for my sister, she kept pouring more syrup over each bite and said they tasted like something from a brunch menu she could never afford. I loved watching her slow down and savor them, phone forgotten on the counter. Food like this turns breakfast into an event without any stress or fuss.

Ingredients

• Ricotta cheese: This is what makes the pancakes so tender and moist, almost like eating a sweet cloud with a hint of tang.
• All purpose flour: Just enough structure without weighing down the batter, and it blends smoothly with the ricotta.
• Granulated sugar: A touch of sweetness in the batter balances the lemon without making things cloying.
• Baking powder and baking soda: These two work together to give you that perfect rise and golden edges.
• Salt: Brings out all the other flavors and keeps the sweetness from feeling flat.
• Whole milk: Adds richness and helps the batter come together without being too thick.
• Eggs, separated: Whipping the whites separately creates those airy pockets that make these pancakes feel fancy.
• Lemon zest and juice: Fresh lemon is non negotiable here, it makes the whole stack taste alive and bright.
• Vanilla extract: A hint of warmth that rounds out the citrus and makes your kitchen smell incredible.
• Unsalted butter, melted: Adds flavor and moisture, and you will need extra for greasing the pan between batches.
• Fresh or frozen blueberries: Both work beautifully in the syrup, frozen ones break down even faster and release more juice.
• Granulated sugar for syrup: Just enough to sweeten the berries and help them thicken into a glossy, pourable syrup.
• Water: Loosens the syrup so it does not turn into jam, keeping it light and drizzly.
• Lemon juice for syrup: Brightens the berries and keeps the syrup from tasting one note or too sweet.

Instructions

Make the blueberry syrup:

Combine blueberries, sugar, water, and lemon juice in a small saucepan over medium heat. Stir occasionally and watch as the berries burst and the syrup thickens into something glossy and jewel toned, about 8 to 10 minutes, then set it aside.

Mix the dry ingredients:

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until everything is evenly distributed.

Combine the wet ingredients:

In another bowl, mix ricotta, milk, egg yolks, lemon zest, lemon juice, vanilla, and melted butter until smooth and creamy. The ricotta should blend in completely without lumps.

Fold wet into dry:

Pour the wet mixture into the dry ingredients and stir gently until just combined. A few small lumps are fine, overmixing will make the pancakes dense and flat.

Whip and fold the egg whites:

Beat the egg whites in a clean bowl until soft peaks form, then gently fold them into the batter with a spatula. This step makes the pancakes impossibly light and airy.

Cook the pancakes:

Heat a nonstick skillet over medium heat and brush with butter. Pour 1/4 cup batter per pancake, cook until bubbles form and edges set, then flip and cook until golden, about 2 to 3 minutes per side.

Serve warm:

Stack the pancakes on plates and drizzle generously with blueberry syrup. Serve immediately while they are still fluffy and warm.

Save

One rainy Saturday, I made a double batch and froze half the pancakes between sheets of parchment. Weeks later, I toasted them straight from the freezer and they tasted just as good, maybe even better because I had forgotten about them. That morning felt like finding money in an old coat pocket.

Storing and Reheating

Stack cooled pancakes with parchment between each one and store them in an airtight container in the fridge for up to three days. Reheat in a toaster or warm skillet, and they crisp up beautifully on the edges. The syrup keeps in a sealed jar in the fridge for a week and tastes even better once the flavors meld together.

Swaps and Variations

You can swap the blueberries for raspberries or blackberries if that is what you have on hand. Add a handful of fresh blueberries directly into the batter for bursts of fruit in every bite. If you want more citrus, try adding orange zest alongside the lemon for a brighter, more complex flavor.

Serving Suggestions

These pancakes shine on their own, but a dollop of whipped cream or a dusting of powdered sugar takes them over the top. Serve them with crispy bacon or sausage for contrast, or keep it light with fresh berries and a drizzle of honey. I love pairing them with strong coffee or a pot of hot tea on slow mornings when I have nowhere to be.

• Top with Greek yogurt and a sprinkle of granola for extra texture and tang.
• Drizzle with warm maple syrup if you run out of blueberry syrup or just want a change.
• Garnish with fresh mint leaves for a pop of color and a hint of freshness.

Save

These pancakes have a way of turning ordinary mornings into something worth remembering. I hope they bring you the same quiet joy they have given me, one fluffy bite at a time.

Recipe FAQs

→ How do I make the blueberry syrup?

Simmer blueberries with sugar, water, and lemon juice until the berries burst and the mixture thickens slightly, around 8–10 minutes.

→ What makes these pancakes fluffy?

Folding soft peaks of beaten egg whites into the batter creates lightness and extra fluff in the pancakes.

→ Can I substitute the blueberry syrup?

Yes, maple syrup or fresh fruit can be used as alternatives to blueberry syrup for varied flavors.

→ How is the lemon flavor incorporated?

Lemon zest and freshly squeezed lemon juice are mixed into the batter, adding a fresh, tangy brightness.

→ What cooking tools are recommended?

Mixing bowls, whisk or electric mixer, measuring tools, a nonstick skillet or griddle, spatula, and a small saucepan for the syrup.

→ Any tips for serving?

Serve warm pancakes topped with blueberry syrup. Optional additions include whipped cream or a sprinkle of powdered sugar for extra indulgence.