Lemon Ricotta Pancakes Blueberry Syrup (Printable)

Tangy, cloud-like pancakes with ricotta and lemon, served with sweet blueberry syrup.

# What You'll Need:

→ Pancakes

01 - 1 cup (8 oz) ricotta cheese
02 - 1 cup (4.4 oz) all-purpose flour
03 - 2 large eggs, separated
04 - 3/4 cup (6 fl oz) milk
05 - 2 tablespoons granulated sugar
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 1 lemon, zested and juiced
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons unsalted butter, melted plus extra for cooking

→ Blueberry Syrup

11 - 1 1/2 cups (7 oz) fresh or frozen blueberries
12 - 1/4 cup (1.8 oz) granulated sugar
13 - 1/4 cup (2 fl oz) water
14 - 1 tablespoon lemon juice

# How-To Steps:

01 - Combine blueberries, sugar, water, and lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook for 8-10 minutes until berries burst and syrup thickens slightly. Remove from heat and set aside to cool.
02 - In a large bowl, whisk together ricotta cheese, egg yolks, milk, lemon zest, lemon juice, vanilla extract, and melted butter until completely smooth and well combined.
03 - In a separate medium bowl, whisk together flour, sugar, baking powder, and salt until evenly distributed.
04 - Gently fold the dry ingredients into the ricotta mixture using a spatula. Mix just until combined and no dry streaks remain—do not overmix or pancakes will become tough.
05 - Using a clean bowl and whisk or electric mixer, beat egg whites until stiff peaks form. Gently fold whipped egg whites into the batter in two additions, folding carefully to maintain as much air as possible for fluffy pancakes.
06 - Heat a nonstick skillet or griddle over medium heat and lightly brush with butter. Pour 1/4 cup batter per pancake onto the cooking surface. Cook for 2-3 minutes until bubbles form on surface and edges appear set, then flip carefully and cook for another 2 minutes until golden brown and cooked through.
07 - Stack warm pancakes on plates and generously top with the prepared blueberry syrup. Serve immediately while hot.

# Expert Advice:

01 -
  • The ricotta makes them taste like dessert but they are still light
  • The homemade syrup feels fancy but takes no time at all
02 -
  • Overmixing the flour makes them tough
  • Letting the batter sit for a minute helps the texture
03 -
  • Room temperature ingredients mix better
  • Grate the lemon over the sugar to release oils

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