Lemon Ricotta Pancakes Blueberry (Printable)

Fluffy lemon ricotta pancakes topped with vibrant blueberry syrup for a fresh 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 - 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, plus more for cooking

→ Blueberry Syrup

13 - 1 cup fresh or frozen blueberries
14 - 1/4 cup granulated sugar
15 - 2 tablespoons water
16 - 1 tablespoon lemon juice

# How-To Steps:

01 - Combine blueberries, sugar, water, and lemon juice in a small saucepan. Simmer over medium heat, stirring occasionally, until berries burst and syrup thickens slightly, about 8 to 10 minutes. Remove from heat and set aside.
02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined.
03 - In a separate bowl, blend ricotta, milk, egg yolks, lemon zest, lemon juice, vanilla extract, and melted butter until smooth.
04 - Add wet mixture to dry ingredients and gently stir until just combined, taking care not to overmix.
05 - Beat egg whites in a clean bowl until soft peaks form. Fold gently into batter until incorporated to create a light, fluffy texture.
06 - Heat a nonstick skillet or griddle over medium heat and lightly brush with butter. Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles appear and edges are set, 2 to 3 minutes. Flip and cook an additional 1 to 2 minutes until golden and cooked through. Repeat with remaining batter.
07 - Plate pancakes warm and top generously with the prepared blueberry syrup.

# Expert Advice:

01 -
  • The ricotta makes them impossibly fluffy without being heavy, so you can actually finish a stack.
  • Fresh lemon zest brightens every bite, turning ordinary pancakes into something that feels bakery-special.
  • The blueberry syrup takes five minutes and tastes better than anything from a bottle.
02 -
  • Do not overmix the batter after adding the wet to the dry, or the pancakes turn tough instead of fluffy.
  • Folding in whipped egg whites is what gives these their signature cloud-like texture, skip it and they are still good but not great.
  • Medium heat is key, too hot and the outsides burn before the centers cook through.
03 -
  • Use room temperature eggs and milk so the melted butter does not seize up when you mix everything together.
  • Zest the lemon before you juice it, it is so much easier and you get every bit of that fragrant oil.
  • Keep finished pancakes warm in a low oven while you cook the rest, so everyone eats at the same time.

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