Lemon Ricotta Pancakes Blueberry (Printable)

Fluffy lemon ricotta pancakes with creamy texture, enhanced by a bright homemade blueberry syrup.

# What You'll Need:

→ Pancake Batter

01 - 1 cup (250 g) whole milk or part-skim 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 (180 ml) 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 (200 g) fresh or frozen blueberries
14 - 1/3 cup (65 g) granulated sugar
15 - 1/2 cup (120 ml) water
16 - 1 teaspoon fresh lemon juice

# Steps:

01 - Combine blueberries, sugar, water, and lemon juice in a small saucepan. Bring to a simmer over medium heat. Cook for 8–10 minutes, stirring occasionally, until berries burst and syrup thickens slightly. Remove from heat and keep warm.
02 - In a large bowl, whisk ricotta, egg yolks, milk, sugar, lemon zest, lemon juice, and vanilla extract until smooth and fully combined.
03 - In a separate medium bowl, sift together flour, baking powder, baking soda, and salt to ensure even distribution.
04 - Add dry ingredients to wet mixture and stir gently with a spatula until just combined. Do not overmix—small lumps are acceptable.
05 - Using a hand mixer or whisk, beat egg whites in a clean bowl until soft peaks form. Gently fold into batter until incorporated, maintaining as much air as possible.
06 - Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter. Pour 1/4 cup batter per pancake. Cook for 2–3 minutes until bubbles form on surface and edges appear set. Flip and cook 1–2 minutes until golden and cooked through.
07 - Stack warm pancakes on plates and drizzle generously with warm blueberry syrup. Serve immediately while hot.

# Expert Tips:

01 -
  • The ricotta creates an incredibly tender texture that melts in your mouth
  • Fresh lemon zest brightens everything without making it too tart
  • That homemade blueberry syrup turns an ordinary morning into something restaurant worthy
02 -
  • Overmixing the batter will make these dense and chewy so stop as soon as the flour disappears
  • The egg whites need soft peaks not stiff ones so watch carefully and stop beating when they hold their shape gently
  • Keep the heat at medium or lower because the ricotta makes these cook faster than regular pancakes
03 -
  • Room temperature ingredients blend together more smoothly so take everything out about twenty minutes before starting
  • Use a light touch when folding in the egg whites to keep as much air in the batter as possible

Return