Lemon Ricotta Pancakes Blueberry (Print version)
Fluffy lemon ricotta pancakes topped with sweet blueberry syrup for a bright, creamy breakfast treat.
# What you'll need:
→ Pancake Base
01 - 1 cup ricotta cheese
02 - 1 cup all-purpose flour
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs, separated
07 - 3/4 cup milk
08 - 2 tablespoons granulated sugar
09 - 1 lemon, zested
10 - 2 tablespoons lemon juice
11 - 1 teaspoon vanilla extract
→ Cooking Fat
12 - 2 tablespoons unsalted butter
→ Blueberry Syrup
13 - 1 1/2 cups fresh or frozen blueberries
14 - 1/3 cup granulated sugar
15 - 1/2 cup water
16 - 1 teaspoon lemon juice
# How to make it:
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 - Whisk together ricotta, egg yolks, milk, sugar, lemon zest, lemon juice, and vanilla extract in a large bowl until smooth and well incorporated.
03 - Sift flour, baking powder, baking soda, and salt into a separate bowl, ensuring even distribution of leavening agents.
04 - Add dry ingredients to wet mixture and stir gently until just combined. Do not overmix as this will toughen the pancakes.
05 - Beat egg whites in a clean bowl until soft peaks form. Gently fold into batter until incorporated, maintaining the airy texture.
06 - Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter to coat the surface.
07 - Pour 1/4 cup batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on surface and edges appear set. Flip and cook 1-2 minutes until golden brown and cooked through.
08 - Stack warm pancakes on plates and drizzle generously with warm blueberry syrup. Serve immediately while hot.
# Expert suggestions:
01 -
- The ricotta makes these pancakes incredibly tender and moist without being heavy
- Fresh lemon zest wakes up your taste buds while blueberry syrup adds natural sweetness
02 -
- Overmixing the batter will make the pancakes tough, so stop as soon as the flour disappears
- Room temperature egg whites whip up faster and hold their shape better when folded in
03 -
- Let the batter rest for 10 minutes before cooking for even fluffier results
- Room temperature ricotta blends more smoothly, so take it out of the fridge early