🍋 Lemon Ricotta Pancakes with Blueberry Syrup 🫐
Start your day with a burst of citrusy sweetness and the comforting taste of homemade pancakes. These Lemon Ricotta Pancakes with Blueberry Syrup are the perfect balance of light, fluffy, and flavorful. Whether you’re treating yourself to a leisurely weekend brunch or surprising your family with a delicious breakfast, this recipe is sure to impress. The tangy lemon paired with the creamy ricotta creates an irresistible pancake, while the optional blueberry syrup adds a delightful fruity twist.
Ingredients
For the Pancakes:
- 2 ½ cups all-purpose flour
- ½ cup light brown sugar
- 2 tbsp + 1 tsp baking powder
- 1 tsp salt
- 4 eggs
- 10 oz whole milk ricotta cheese
- 2 cups whole milk
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- Butter, to cook
- Warm maple syrup
- Powdered sugar
For the Blueberry Syrup (Optional):
- 12 oz fresh blueberries
- ¼ cup granulated sugar
- 1 tsp lemon zest
- ½ cup water, plus more if needed
Instructions
1️⃣ Prepare the Pancake Batter:
Begin by whisking the flour, light brown sugar, baking powder, and salt together in a large bowl until everything is well incorporated. In a separate bowl, beat the eggs until smooth, then add the ricotta cheese, whisking until the mixture is creamy. Gradually pour in the milk, followed by the lemon juice, lemon zest, and vanilla extract, whisking everything together until fully combined.
Slowly mix the wet ingredients into the dry ingredients, whisking until the flour absorbs the liquid and you have a smooth, homogeneous batter.
2️⃣ Cook the Pancakes:
Heat a griddle or large skillet over medium heat. Once hot, melt a tablespoon of butter on the cooking surface. Using a ladle, pour the pancake batter onto the griddle, forming pancakes of your desired size. Cook until the edges begin to set and bubbles form on the surface, then carefully flip each pancake with a spatula. Cook until both sides are golden brown.
Keep the pancakes warm as you continue to cook the remaining batter.
3️⃣ Make the Blueberry Syrup (Optional):
For an added touch of sweetness, combine the fresh blueberries, granulated sugar, lemon zest, and water in a saucepan. Heat over medium-high until the sugar dissolves and the mixture begins to bubble. As the blueberries start to burst, reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally, until the syrup thickens.
4️⃣ Serve:
Stack the warm pancakes on a plate and top with a pat of butter and a slice of lemon. Drizzle generously with warm maple syrup, blueberry syrup, or both! For an extra touch of sweetness, sprinkle with powdered sugar.
Recipe Notes
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Calories: 320 Kcal per serving
- Servings: 6 servings
These Lemon Ricotta Pancakes are perfect for any occasion, from a cozy breakfast in bed to a lively brunch with friends. Enjoy the blend of bright lemon flavors and rich ricotta, topped off with a delightful homemade blueberry syrup. Bon appétit!
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🍋 Lemon Ricotta Pancakes with Blueberry Syrup 🫐
- Total Time: 45 min
- Yield: 6 1x
Ingredients
For the Pancakes:
2 ½ cups all-purpose flour
½ cup light brown sugar
2 tbsp + 1 tsp baking powder
1 tsp salt
4 eggs
10 oz whole milk ricotta cheese
2 cups whole milk
1 tbsp lemon juice
1 tbsp lemon zest
2 tsp vanilla extract
Butter, to cook
Warm maple syrup
Powdered sugar
For the Blueberry Syrup (Optional):
12 oz fresh blueberries
¼ cup granulated sugar
1 tsp lemon zest
½ cup water, plus more if needed
Instructions
1️⃣ Prepare the Pancake Batter:
Whisk the flour, brown sugar, baking powder, and salt together in a large bowl until incorporated. 🥣
In a separate bowl, beat the eggs. Add in the ricotta cheese and whisk until smooth. Add the milk, lemon juice, lemon zest, and vanilla to the egg mixture. Whisk to combine. 🍋
Slowly pour the wet ingredients into the flour mixture, whisking until the flour soaks up the liquid and the mixture is homogenous. 🍶
2️⃣ Cook the Pancakes:
Heat a griddle or skillet over medium heat. Working in batches, add a tablespoon of butter at a time to the griddle or skillet and let melt (it will take only seconds). 🧈
Ladle the pancake batter onto the surface, creating your desired size pancakes and evenly spacing them apart. Cook on one side until golden brown and bubbles begin to form on the top. Using a spatula, flip the pancake over and finish cooking on the other side. 🍳
Keep the pancakes warm as you finish cooking all the batter. 🔥
3️⃣ Make the Blueberry Syrup (Optional):
Combine the blueberries, sugar, lemon zest, and water in a saucepan over medium-high heat. Let the sugar dissolve and the mixture begin to bubble. 🫐
Once the blueberries start to burst, cook for 2 minutes. Reduce the heat to medium-low and simmer for about 10 minutes until syrupy, stirring often. 🍯
4️⃣ Serve:
Serve the pancakes in a big stack with a piece of butter and lemon slice on top. Drizzle with a generous amount of maple syrup or blueberry syrup. Or, better yet, both! Sprinkle with powdered sugar to finish. 🍁❄️
- Prep Time: 15 min
- Cook Time: 30 min
Nutrition
- Calories: 320 Kcal