Lemon Ricotta Pancakes Blueberry (Printable)

Fluffy lemon ricotta pancakes paired with vibrant blueberry syrup for a fresh breakfast or brunch treat.

# What You Need:

→ Pancake Components

01 - 1 cup (250 g) whole milk ricotta cheese
02 - 1 cup (120 g) all-purpose flour
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon fine salt
06 - 2 large eggs, separated
07 - 3/4 cup whole milk
08 - 2 tablespoons granulated sugar
09 - Zest of 1 medium lemon
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon pure vanilla extract
12 - 2 tablespoons unsalted butter, for cooking

→ Blueberry Syrup

13 - 1 1/2 cups fresh or frozen blueberries (6 oz or 170 g)
14 - 1/3 cup granulated sugar
15 - 1/2 cup water
16 - 1 teaspoon fresh lemon juice

# How To Make It:

01 - Combine blueberries, sugar, water, and lemon juice in a small saucepan. Bring to a gentle simmer over medium heat. Cook for 8–10 minutes, stirring occasionally, until berries burst and syrup thickens slightly. Remove from heat and keep warm while preparing pancakes.
02 - In a large mixing bowl, whisk together ricotta cheese, egg yolks, milk, granulated sugar, lemon zest, lemon juice, and vanilla extract until completely smooth and well combined.
03 - In a separate medium bowl, sift together flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
04 - Add the dry ingredient mixture to the wet ingredients. Stir gently with a spatula or wooden spoon until just combined—small lumps are acceptable. Do not overmix as this will result in dense pancakes.
05 - In a clean, grease-free bowl, beat egg whites with a hand mixer or whisk until soft peaks form when the beaters are lifted. Gently fold the whipped egg whites into the batter using a spatula, being careful not to deflate the mixture.
06 - Place a non-stick skillet or griddle over medium heat. Add 1 teaspoon of butter and allow it to melt and coat the surface evenly.
07 - Pour approximately 1/4 cup of batter per pancake onto the preheated skillet. Cook for 2–3 minutes until bubbles form across the surface and edges appear set. Flip carefully and cook for an additional 1–2 minutes until golden brown and cooked through. Repeat with remaining batter, adding more butter as needed.
08 - Stack warm pancakes on serving plates. Generously drizzle with the warm blueberry syrup. Optionally garnish with additional fresh blueberries, a dusting of powdered sugar, or a dollop of whipped cream.

# Expert Suggestions:

01 -
  • The ricotta creates an incredibly tender texture that practically melts in your mouth, unlike any pancake youve had before
  • Fresh lemon zest brightens every bite without being overpowering, making these feel fancy enough for company brunch
  • That homemade blueberry syrup takes five minutes but makes the whole experience feel like a restaurant meal
02 -
  • Dont skip the step of separating and beating the egg whites because that technique is what makes these pancakes uniquely light and fluffy
  • The batter will be thicker than regular pancake batter, which is normal and necessary for holding those air bubbles from the whipped whites
  • Keep the heat at medium since high heat will burn the outside before the inside cooks through with these tender pancakes
03 -
  • Use a light touch when folding in the egg whites since overmixing will deflate them and make the pancakes denser
  • Let the pan heat up properly between batches for the most consistent, evenly golden pancakes

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