Lemon Ricotta Pancakes Blueberry (Printable)

Fluffy ricotta pancakes with fresh lemon zest and vibrant blueberry syrup for a perfect start.

# 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 slightly thickens, 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, mix ricotta cheese, milk, egg yolks, lemon zest, lemon juice, vanilla extract, and melted butter until smooth.
04 - Gently fold the wet ingredients into the dry mixture until just combined, avoiding overmixing.
05 - Whisk egg whites until soft peaks form, then carefully fold them into the batter to enhance fluffiness.
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 2 to 3 minutes until bubbles appear and edges are set, then flip and cook 1 to 2 minutes until golden and cooked through. Repeat with remaining batter.
07 - Plate pancakes warm and top with blueberry syrup.

# Expert Advice:

01 -
  • The ricotta makes these pancakes impossibly fluffy and moist, nothing like the dense rounds you get from a box.
  • Lemon zest and juice brighten every bite without overpowering the creamy richness.
  • The blueberry syrup comes together in minutes and tastes like summer even in January.
02 -
  • Do not skip separating the eggs, folding in whipped whites is what makes these pancakes so light and fluffy.
  • Keep the heat at medium, too hot and the outside burns before the inside cooks, too low and they turn pale and dense.
  • Let the batter rest for a minute or two before cooking, it helps the baking powder activate and the gluten relax.
03 -
  • Grease the skillet lightly between each batch, too much butter causes uneven browning and greasy edges.
  • Use a ladle or measuring cup to pour the batter so every pancake is the same size and cooks evenly.
  • If the batter thickens as it sits, stir in a tablespoon of milk to loosen it back up.

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