Lemon Ricotta Pancakes Blueberry (Printable)

Tangy, fluffy pancakes featuring creamy ricotta and lemon zest, paired with a vibrant blueberry syrup drizzle.

# What You'll Need:

→ Pancakes

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

→ Blueberry Syrup

14 - 1 cup fresh or frozen blueberries
15 - 1/4 cup granulated sugar
16 - 2 tablespoons water
17 - 1 tablespoon lemon juice

# How to Make It:

01 - In a small saucepan, combine blueberries, sugar, water, and lemon juice. Simmer over medium heat, stirring occasionally, until berries burst and syrup thickens slightly, about 8–10 minutes. Remove from heat and set aside.
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 cheese, milk, egg yolks, lemon zest, lemon juice, vanilla extract, and melted butter until smooth.
04 - Add the wet ingredients to the dry ingredients and stir gently until just combined; avoid overmixing to maintain tenderness.
05 - Beat egg whites until soft peaks form and gently fold them into the batter until just incorporated, enhancing fluffiness.
06 - Heat a nonstick skillet or griddle over medium heat, brushing lightly with butter. Pour 1/4 cup batter per pancake. Cook until bubbles appear and edges set, 2–3 minutes. Flip and cook an additional 1–2 minutes until golden and cooked through. Repeat with remaining batter.
07 - Serve pancakes warm, topped generously with blueberry syrup.

# Expert Advice:

01 -
  • The ricotta makes these pancakes impossibly fluffy without any fancy techniques or resting time.
  • Fresh lemon cuts through the richness and brings a brightness that tastes expensive but costs nothing.
  • The blueberry syrup is so simple it feels like cheating, yet everyone asks for the recipe.
  • You can prep the batter in under ten minutes and still impress anyone at your table.
02 -
  • Do not skip separating the eggs, folding in whipped whites is what makes these pancakes different from ordinary ones.
  • Use fresh lemon zest and juice, bottled lemon tastes flat and will not give you that bright, sunny flavor.
  • Keep the heat at medium, too hot and the outsides burn before the insides cook through.
  • Let the syrup cool slightly before serving so it thickens just enough to cling to each pancake.
03 -
  • Zest the lemon before juicing it, it is so much easier and you will get more zest without scraping your knuckles.
  • Use a light hand when folding in the egg whites, you want to keep as much air in the batter as possible.
  • If the batter feels too thick, add a splash of milk, it should pour easily but still hold its shape on the griddle.
  • Make extra syrup and keep it in the fridge, it is incredible over yogurt, oatmeal, or even vanilla ice cream.

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