Lemon Ricotta Pancakes Blueberry (Printable)
Fluffy lemon ricotta pancakes with a luscious blueberry syrup topping, ideal for a flavorful 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 Steps:
01 - Combine blueberries, sugar, water, and lemon juice in a small saucepan. Simmer over medium heat, stirring gently until berries burst and mixture thickens, about 8 to 10 minutes. For a thicker syrup, dissolve cornstarch in 1 teaspoon water, stir into syrup, and cook for 1 to 2 more minutes. Remove from heat and keep warm.
02 - Whisk ricotta, egg yolks, milk, lemon zest, lemon juice, vanilla, and melted butter in a large bowl until smooth. In a separate bowl, mix flour, sugar, baking powder, baking soda, and salt. Stir dry ingredients into wet mixture until just combined. Beat egg whites until soft peaks form, then gently fold into batter until incorporated.
03 - 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 form on surface and edges look set, about 2 to 3 minutes. Flip and cook for 1 to 2 minutes more 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 -
- Ricotta gives you cloud-soft, impossibly fluffy pancakes that taste almost dessert-like without being heavy.
- The lemon cuts through richness in a way that makes people ask for seconds before finishing their first stack.
- That blueberry syrup is bright enough to make frozen berries sing—no fancy equipment needed.
02 -
- Don't skip separating the eggs—this is what gives these pancakes their signature fluffiness, and there's no shortcut that delivers the same result.
- Fold the egg whites with actual gentleness or you'll lose all that aeration and end up with regular pancakes in disguise.
- Keep your cooking temperature at medium, not medium-high; rushing them burns the outside before the inside cooks through.
03 -
- Use a 1/4 cup scoop for each pancake so they cook evenly and look uniform on the plate; eyeballing it leads to some thick, some thin.
- The moment you see steam rising and bubbles forming on top, your pancake is ready to flip—this is the visual cue that wins every time.