Lemon Ricotta Pancakes Blueberry (Printable version)

Fluffy lemon ricotta pancakes paired with a fresh, vibrant blueberry syrup for a delicious brunch.

# Ingredient List:

→ 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 (from about 1 large lemon)
10 - 2 tablespoons freshly squeezed lemon juice
11 - 1 teaspoon vanilla extract
12 - 2 tablespoons unsalted butter, melted (plus additional 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 Make It:

01 - In a small saucepan, combine blueberries, sugar, water, and lemon juice. 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 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, blend ricotta cheese, milk, egg yolks, lemon zest, lemon juice, vanilla extract, and melted butter until smooth.
04 - Add the wet mixture to the dry ingredients and gently stir until just combined. Avoid overmixing to maintain light texture.
05 - Beat egg whites in a clean bowl until soft peaks form. Fold gently into the batter until incorporated to enhance fluffiness.
06 - Heat a nonstick skillet or griddle over medium heat and brush with butter. Pour 1/4 cup batter per pancake onto skillet. Cook 2 to 3 minutes until bubbles form and edges set. Flip and cook 1 to 2 minutes until golden and cooked through. Repeat with remaining batter.
07 - Serve pancakes warm, topped with blueberry syrup.

# Expert Suggestions:

01 -
  • The ricotta makes these pancakes incredibly tender and moist, almost like eating a cloud.
  • The lemon adds a refreshing brightness that keeps them from feeling too heavy.
  • The homemade blueberry syrup is sweet, tangy, and tastes like summer in a spoonful.
  • They look impressive but come together faster than you'd think.
02 -
  • Don't skip separating the eggs and whipping the whites, that's the secret to the fluffiness everyone will ask about.
  • Use medium heat on the griddle, if it's too hot, the pancakes will brown on the outside before cooking through.
  • Let the batter rest for a minute or two after folding in the egg whites, it helps the texture settle.
03 -
  • Use room temperature eggs and ricotta so everything blends smoothly and the batter doesn't seize up.
  • Keep finished pancakes warm in a low oven while you cook the rest, so everyone eats at the same time.
  • If the batter feels too thick, add a splash more milk, one tablespoon at a time, until it pours easily.

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