Lemon Ricotta Pancakes Blueberry (Printable)
Fluffy lemon tang paired with creamy ricotta and fresh blueberry syrup for a delightful morning indulgence.
# What You'll Need:
→ Pancakes
01 - 1 cup ricotta cheese
02 - 1 cup all-purpose flour
03 - 2 tbsp granulated sugar
04 - 1 tsp baking powder
05 - 1/4 tsp baking soda
06 - 1/4 tsp salt
07 - 2 large eggs, separated
08 - 3/4 cup milk
09 - Zest of 1 lemon
10 - 2 tbsp fresh lemon juice
11 - 1/2 tsp vanilla extract
12 - 2 tbsp 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 tbsp fresh lemon juice
17 - 1 tsp 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 thicker syrup, dissolve cornstarch in 1 tsp water and stir in; cook for 1 to 2 more minutes. Remove from heat and keep warm.
02 - Whisk ricotta, egg yolks, milk, lemon zest, lemon juice, vanilla extract, and melted butter in a large bowl until smooth. In another bowl, mix flour, sugar, baking powder, baking soda, and salt. Stir dry ingredients into wet until just combined. Beat egg whites until soft peaks form; gently fold into batter.
03 - Heat a nonstick skillet or griddle over medium and brush lightly with butter. Pour 1/4 cup batter per pancake onto skillet. Cook 2 to 3 minutes until bubbles appear and edges set. Flip and cook another 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 Advice:
01 -
- They're impossibly light and fluffy without feeling heavy, thanks to the folded egg whites that do the real work.
- The blueberry syrup is tart and jammy at the same time, cutting through the richness in a way store-bought syrup never could.
02 -
- Don't skip separating the eggs—those egg whites are what create the texture that makes these pancakes different from ordinary ones.
- Ricotta can vary in moisture content, so if your batter looks too thick, thin it with a splash of milk before cooking.
03 -
- Let your ricotta and eggs come to room temperature before mixing—cold ingredients don't incorporate as smoothly.
- If you notice your batter looking grainy as it sits, add the egg whites just before cooking to keep everything light and airy.