Lemon Ricotta Pancakes with Blueberry Syrup (Printable Version)
Tender ricotta-based pancakes brightened with lemon, served with warm blueberry syrup for a perfect morning treat.
# What You'll Need:
→ Pancakes
01 - 1 cup ricotta cheese
02 - 1 cup all-purpose flour
03 - 2 large eggs, separated
04 - 3/4 cup milk
05 - 2 tablespoons granulated sugar
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 1 lemon, zested and juiced
09 - 1 teaspoon vanilla extract
10 - 2 tablespoons unsalted butter, melted (plus more for cooking)
→ Blueberry Syrup
11 - 1 1/2 cups fresh or frozen blueberries
12 - 1/4 cup granulated sugar
13 - 1/4 cup water
14 - 1 tablespoon lemon juice
# Method:
01 - Combine blueberries, sugar, water, and lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook for 8-10 minutes until berries burst and syrup thickens slightly. Remove from heat and set aside.
02 - Whisk together ricotta, egg yolks, milk, lemon zest, lemon juice, vanilla extract, and melted butter in a large bowl until smooth.
03 - Whisk flour, sugar, baking powder, and salt in a separate bowl.
04 - Gently fold dry ingredients into the ricotta mixture until just combined. Do not overmix.
05 - Beat egg whites to stiff peaks in a clean bowl. Gently fold egg whites into the batter in two additions, maintaining as much air as possible.
06 - Heat a nonstick skillet or griddle over medium heat and brush with butter. Pour 1/4 cup batter per pancake. Cook 2-3 minutes until bubbles form on surface and edges look set, then flip and cook another 2 minutes until golden.
07 - Serve pancakes warm, topped with blueberry syrup.
# Chef's Tips:
01 -
- The ricotta makes these pancakes incredibly moist without leaving a heavy feeling in your stomach.
- Fresh blueberry syrup transforms a simple breakfast into something that feels like a restaurant dessert.
02 -
- Overmixing the batter will make the pancakes chewy instead of fluffy, so stop as soon as the flour is combined.
- Keep the heat at medium or slightly lower so the ricotta cooks through without burning the outside.
03 -
- Room temperature ingredients blend together much more easily and prevent the melted butter from seizing.
- Fresh ricotta tastes vastly better than the tub variety, so check the deli counter for the best quality.