Lemon Ricotta Pancakes Blueberry (Printable)

Fluffy lemon ricotta pancakes topped with warm blueberry syrup for a perfect breakfast or brunch.

# 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 - 2 large eggs, separated
08 - 3/4 cup milk
09 - Zest of 1 lemon
10 - 2 tablespoons fresh lemon juice
11 - 1/2 teaspoon vanilla extract
12 - 2 tablespoons unsalted butter, melted, plus more for cooking

→ Blueberry Syrup

13 - 1 1/2 cups fresh or frozen blueberries
14 - 1/4 cup granulated sugar
15 - 1/4 cup water
16 - 1 tablespoon fresh lemon juice
17 - 1 teaspoon cornstarch (optional for thickening)

# How to Make It:

01 - Combine blueberries, sugar, water, and lemon juice in a small saucepan. Simmer over medium heat, stirring gently until berries burst and syrup thickens, about 8 to 10 minutes. For thicker syrup, dissolve cornstarch in 1 teaspoon water, stir into syrup, and cook 1 to 2 more minutes. Remove from heat and keep warm.
02 - In a large bowl, whisk ricotta, egg yolks, milk, lemon zest, lemon juice, vanilla, and melted butter until smooth. In another bowl, mix flour, sugar, baking powder, baking soda, and salt. Stir dry ingredients into wet mixture until just combined. In a clean bowl, beat egg whites until soft peaks form, then gently fold into batter until just incorporated.
03 - Heat a nonstick skillet or griddle over medium heat and brush lightly with butter. Pour 1/4 cup batter per pancake onto skillet. Cook until bubbles form and edges set, about 2 to 3 minutes. Flip and cook another 1 to 2 minutes until golden and cooked through. Repeat with remaining batter, adding butter as needed.
04 - Stack pancakes on plates and spoon warm blueberry syrup over the top. Serve immediately.

# Expert Advice:

01 -
  • The ricotta makes them impossibly fluffy and tender in a way regular pancakes can't match, almost like eating a cloud that happens to taste like lemon.
  • Fresh blueberry syrup costs practically nothing and tastes like you spent hours at a farmers market when really you just simmered some berries for ten minutes.
  • They're vegetarian, easy to double, and the batter actually gets better if you let it sit for a few minutes.
  • One bite and people always ask for the recipe—it's the kind of dish that makes you seem like you know what you're doing in the kitchen.
02 -
  • Don't overmix the batter after you add the dry ingredients—I learned this the hard way by making dense pancakes for a whole year before understanding that a few small lumps are actually your friends.
  • Separate those eggs and actually beat the whites; it's the difference between regular pancakes and ones that taste like you trained in a culinary school.
  • The syrup will keep in the fridge for a week, so make it ahead and reheat gently before serving—stress-free breakfast is the best breakfast.
03 -
  • Let the blueberry syrup cool slightly before serving so it doesn't turn the pancakes soggy, but not so long that it gets cold—warm syrup on warm pancakes is the entire point.
  • If you're cooking for a crowd, keep the first batch warm in a 200°F oven loosely covered with foil while you finish the rest, and serve them all at once so nobody feels like they're eating alone.

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