Lemon Ricotta Pancakes Blueberry (Printable version)
Fluffy lemon ricotta pancakes paired with rich blueberry syrup for a bright, indulgent start to your morning.
# 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 - 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 Make It:
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 thicker syrup, dissolve cornstarch in 1 teaspoon water, stir into syrup, and cook 1 to 2 more minutes. Remove from heat and keep warm.
02 - In a large bowl, whisk ricotta, egg yolks, milk, lemon zest, lemon juice, vanilla, and melted butter until smooth. In a separate bowl, mix flour, sugar, baking powder, baking soda, and salt. Gently fold dry mixture into wet ingredients until just combined. Beat egg whites until soft peaks form and fold gently into batter.
03 - Heat a nonstick skillet or griddle over medium heat and brush lightly with butter. Pour 1/4 cup batter per pancake onto skillet. Cook until bubbles form and edges set, about 2 to 3 minutes. Flip and cook 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 Suggestions:
01 -
- These pancakes are fluffy without being dense, thanks to folded egg whites that add air without effort.
- The lemon cuts through richness in a way that makes you want another stack instead of feeling overstuffed.
- Blueberry syrup you make from scratch tastes nothing like the bottled version, bursting with real berry flavor.
- They come together in under 35 minutes, so Sunday brunch doesn't demand your entire morning.
02 -
- Don't overmix the batter when you combine wet and dry ingredients; stop the second you don't see flour streaks, even if it looks slightly lumpy.
- Separating egg whites is the secret to these being genuinely fluffy—if you skip this step and use whole eggs, you'll get pancakes that are good but not transcendent.
- The blueberry syrup tastes even better the next day, so make it ahead if your morning is hectic.
03 -
- Keep your skillet at medium heat, not high—medium gives you time to watch for those bubbles while the inside cooks through without burning the outside.
- Ricotta can vary in moisture content between brands; if your batter feels too thick, add a splash more milk until it's pourable but still thick enough to hold its shape on the griddle.