Lemon Ricotta Pancakes Blueberry (Print Version)
Fluffy lemon ricotta delicacies with luscious blueberry syrup, perfect for a bright 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 extra 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. If a thicker syrup is desired, dissolve cornstarch in 1 teaspoon water, stir into syrup, and cook an additional 1 to 2 minutes. Remove from heat and keep warm.
02 - In a large bowl, whisk together ricotta, egg yolks, milk, lemon zest, lemon juice, vanilla extract, 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 separate clean bowl, beat egg whites until soft peaks form, then gently fold them into the batter.
03 - Heat a nonstick skillet or griddle over medium heat and lightly brush with butter. Pour 1/4 cup batter per pancake onto skillet. Cook until bubbles form on the surface and edges appear set, about 2 to 3 minutes. Flip and cook an additional 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 Tips:
01 -
- They're light and tender in a way regular pancakes just aren't—the ricotta does something almost magical.
- That bright lemon flavor feels fancy but comes together faster than you'd expect.
- The homemade blueberry syrup tastes like actual fruit, not the bottled stuff sitting in your pantry.
02 -
- Don't overmix the batter—I learned this the hard way with dense, disappointing pancakes, and it's the most common mistake that ruins them.
- Room temperature eggs and properly whipped egg whites are what turn ordinary pancakes into fluffy ones; cold eggs won't incorporate smoothly.
- The blueberry syrup thickens as it cools, so it'll seem a bit thin while hot—this is exactly right.
03 -
- If the batter seems too thick, thin it with a tablespoon of milk at a time until it's pourable but still holds its shape on the griddle.
- A cast iron skillet or well-seasoned griddle gives you more even browning than a nonstick pan, once you get the temperature right.