Lemon Ricotta Blueberry Pancakes (Printable)
Fluffy ricotta pancakes with zesty lemon and warm blueberry topping.
# 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 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 3/4 cup whole milk
08 - 3 large eggs, separated
09 - 2 tablespoons unsalted butter, melted, plus more for cooking
10 - Zest of 1 lemon
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon vanilla extract
→ Warm Blueberry Syrup
13 - 1 1/2 cups fresh or frozen blueberries
14 - 1/3 cup granulated sugar
15 - 2 tablespoons water
16 - 1 tablespoon fresh lemon juice
17 - 1/2 teaspoon lemon zest
# How-To Steps:
01 - Combine blueberries, sugar, water, lemon juice, and lemon zest in a small saucepan. Simmer over medium heat, stirring occasionally, for 5 to 7 minutes until blueberries burst and syrup slightly thickens. Remove from heat and keep warm.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly mixed.
03 - In a separate bowl, whisk ricotta, milk, egg yolks, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
04 - Add the wet ingredients to the dry mixture and stir gently until just combined, maintaining a thick batter consistency.
05 - Beat egg whites in a clean bowl with a hand mixer until stiff peaks form. Gently fold the egg whites into the batter until incorporated without deflating.
06 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour 1/4 cup batter per pancake. Cook 2 to 3 minutes until bubbles form and edges set, then flip and cook 1 to 2 minutes until golden and cooked through. Repeat with remaining batter.
07 - Stack pancakes onto plates and spoon warm blueberry syrup over the top. Serve immediately.
# Expert Advice:
01 -
- The ricotta makes them impossibly fluffy while keeping them tender and almost cloud-like.
- That lemon juice and zest cut through the richness so each bite feels fresh and alive, not heavy.
- The warm blueberry syrup with its little burst-open berries feels fancy enough for brunch but takes barely ten minutes.
02 -
- Room temperature ricotta matters more than you'd think—cold ricotta creates lumps instead of blending smoothly into the batter.
- Don't overmix once you've combined the wet and dry ingredients, and definitely don't skip whipping the egg whites separately because that's where half the fluffiness comes from.
03 -
- Separate your eggs and whip those whites properly—this is genuinely what separates dense pancakes from cloud-like ones.
- Keep your griddle at medium heat; too hot and the outsides burn before the insides cook, too low and they stay pale and don't set right.