Lemon Ricotta Pancakes with Blueberry Syrup Recipe

Lemon ricotta pancakes offer a delightful twist on traditional breakfast fare, enhanceing ordinary morning meals into something extraordinary.

Soft, airy, and incredibly light, these pancakes blend tangy citrus notes with creamy cheese for an unparalleled culinary experience.

The delicate texture comes from carefully folded ingredients that create cloudlike rounds bursting with bright, refreshing flavors.

Rich yet surprisingly elegant, this recipe balances subtle sweetness with zesty undertones that dance across your palate.

ricotta introduces a luxurious creaminess that sets these pancakes apart from standard breakfast options, making them feel simultaneously comforting and sophisticated.

blueberry syrup adds a vibrant complement, providing a luscious counterpoint to the pancakes’ delicate composition.

Weekend brunches deserve something special that elevates the entire dining experience.

Lemon Ricotta Pancakes with Blueberry Syrup That Start the Day Sweetly

• Burst with Citrusy Brightness: These pancakes explode with vibrant lemon zest, bringing a fresh and tangy twist that wakes up your taste buds and cuts through the richness of the ricotta.
• Create Luxurious Texture Magic: The ricotta cheese transforms ordinary pancakes into an incredibly creamy, cloud-like experience with a delicate, almost silky mouthfeel that melts in your mouth.
• Customize Your Breakfast Adventure: The flexible recipe allows endless variations, from swapping blueberry syrup with other fruits to adjusting sweetness levels, making it perfect for breakfast lovers who enjoy experimenting in the kitchen.
• Quick and Effortless Gourmet Treat: Despite looking and tasting like a restaurant-quality dish, these pancakes come together in under 30 minutes, making them an impressive yet simple weekend breakfast option that will surprise and delight everyone at the table.

Bright Ingredients That Build Lemon Ricotta Pancakes with Blueberry Syrup

• All-Purpose Flour: Base for pancake structure, light and fluffy texture.
• Brown Sugar: Adds subtle caramel-like sweetness and depth of flavor.
• Baking Powder: Essential for making pancakes rise and become fluffy.
• Salt: Enhances overall flavor and balances sweetness.

• Eggs: Provides structure and richness to the pancake batter.
• Ricotta Cheese: Creates creamy, tender texture with a light tang.
• Milk: Helps thin the batter and create smooth consistency.
• Lemon Juice, Lemon Zest: Adds bright, citrusy freshness and aroma.
• Vanilla Extract: Provides warm, subtle background flavor.

• Butter: Creates golden brown exterior and adds rich flavor.
• Blueberries, Sugar, Water: Main components for creating homemade syrup.
• Maple Syrup: Classic pancake topping with deep sweetness.
• Powdered Sugar: Light dusting for visual appeal and extra sweetness.
• Butter Slice, Lemon Slice: Garnish and additional flavor accent.

How to Mix, Flip, and Pour These Lemon Ricotta Pancakes Right

Step 1: Prepare The Cooking Surface

Heat a griddle or non-stick skillet over medium heat. Add a pat of butter, letting it melt and coat the cooking surface. Scoop the pancake batter using a ladle or measuring cup, creating perfect circles on the hot surface. Watch for tiny bubbles to form on the top- this is your signal to flip! Cook until both sides are golden brown and fluffy.

Step 2: Create Blueberry Syrup

• Sugar
• Lemon zest
• Water

Bring the mixture to a gentle boil, allowing the blueberries to burst and release their sweet juices. Simmer for about 10 minutes, stirring occasionally, until the sauce thickens into a luscious syrup.

Step 3: Serve With Flair

Stack the pancakes high on a warm plate. Add a pat of butter and a sprinkle of powdered sugar. Drizzle with your homemade blueberry syrup or classic maple syrup. Garnish with a few fresh blueberries and a twist of lemon zest for an extra touch of elegance.

Tips for Syrup That Soaks and Pancakes That Fluff

• Zest with Care: Use a microplane or fine grater to collect only the bright yellow part of the lemon skin, avoiding the bitter white pith underneath.
• Ricotta Texture Trick: Strain ricotta cheese through a fine-mesh sieve to remove excess moisture, ensuring lighter and fluffier pancakes.
• Batter Resting Technique: Let the pancake batter rest for 5-10 minutes before cooking to allow flour to hydrate and create more tender pancakes.
• Griddle Temperature Secret: Test the cooking surface by dropping a few water droplets- they should sizzle and dance, indicating the perfect medium heat.
• Blueberry Syrup Upgrade: Crush some blueberries while cooking to intensify the flavor and create a deeper, more vibrant syrup with richer color and taste.

Storage Secrets for Lemon Ricotta Pancakes That Stay Soft

• Refrigeration: Store leftover pancakes in an airtight container and refrigerate for up to 3 days. Place parchment paper between layers to prevent sticking.
• Freezing: Wrap individual pancakes in plastic wrap, then place in a freezer bag. Freeze for up to 1 month to maintain best texture and flavor.
• Reheating: Warm refrigerated pancakes in a toaster or microwave for 30-45 seconds until heated through. For frozen pancakes, thaw overnight in the refrigerator before reheating.

Breakfast Pairings to Elevate Lemon Ricotta Pancakes

• Brew Bright Morning Coffee: Pair these tangy lemon ricotta pancakes with a light, bright roasted coffee that complements the citrusy notes. Consider a Colombian or Ethiopian single-origin brew with subtle fruity undertones.
• Match Sparkling Brunch Beverage: Enhance the pancake experience with a crisp mimosa or fresh-squeezed orange juice spritzer. The effervescence and citrus will dance perfectly with the lemon zest in the pancakes.
• Serve Creamy Yogurt Companion: Add a dollop of Greek yogurt with honey drizzled on top to balance the pancakes' richness. The tangy yogurt cuts through the sweetness and adds a protein-packed side that makes the meal more satisfying.
• Garnish with Fresh Fruit: Scatter fresh blueberries, strawberries, or mandarin orange segments around the plate. These vibrant fruits echo the blueberry syrup and provide a refreshing contrast to the warm, fluffy pancakes.

Syrup Swaps and Extras for These Lemony Pancakes

• Citrus Berry Pancake Remix: Replace blueberries with mixed berries like raspberries and strawberries for a vibrant flavor explosion. Add orange zest alongside lemon zest to enhance the citrusy profile.
• Whole Grain Health Boost: Substitute half the all-purpose flour with whole wheat flour or almond flour for added nutrition and nutty undertones. Include chopped almonds or walnuts in the batter for extra crunch.
• Gluten-Free Weekend Special: Use gluten-free flour blend instead of regular flour. Swap cow's milk with almond or oat milk to create a completely gluten-free and dairy-alternative pancake experience. Garnish with fresh mint leaves for a refreshing touch.
• Protein Power Pancakes: Mix in a scoop of vanilla protein powder to the batter. Add Greek yogurt instead of regular ricotta for higher protein content. Top with chia seeds and sliced bananas for an energy-packed breakfast.

Lemon Ricotta Pancakes with Blueberry Syrup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 9 reviews

• Total Time: 45 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Silky lemon ricotta pancakes showcase zesty citrus notes perfectly balanced with creamy cheese. Blueberry syrup drizzled on top adds sweet complexity that makes breakfast feel like a luxurious Mediterranean morning.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 eggs
• 10 ounces (280 grams) whole milk ricotta cheese
• 2 ½ cups all-purpose flour
• 2 cups whole milk

Sweeteners:

• ½ cup light brown sugar
• ¼ cup granulated sugar
• Powdered sugar
• Warm maple syrup

Flavoring and Leavening Agents:

• 2 tablespoons + 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 2 teaspoons vanilla extract
• Butter (for cooking)

Blueberry Syrup Ingredients:

• 12 ounces (340 grams) fresh blueberries
• ½ cup water, plus more if needed
• 1 teaspoon lemon zest

Cook Mode Prevent your screen from going dark

---

Instructions

1. Create a light, airy batter by thoroughly blending dry ingredients including flour, brown sugar, baking powder, and salt in a spacious mixing bowl.
2. In a separate container, gently beat eggs until smooth, then incorporate ricotta cheese, ensuring a creamy consistency.
3. Infuse the egg mixture with bright citrus notes by adding milk, fresh lemon juice, delicate lemon zest, and a splash of vanilla extract. Whisk until harmoniously combined.
4. Gradually fold wet ingredients into the flour mixture, stirring carefully to prevent overmixing and maintain the batter’s delicate texture.
5. Prepare a griddle or skillet by heating to medium temperature, then lightly coat the surface with butter to prevent sticking and enhance flavor.
6. Pour batter onto the heated surface, creating circular pancakes with generous spacing to allow proper cooking and easy flipping.
7. Watch for telltale signs of readiness: golden edges and small bubbles forming across the pancake’s surface. Carefully flip and cook the opposite side until achieving a uniform golden-brown color.
8. While pancakes cook, craft a vibrant blueberry syrup by combining whole blueberries, sugar, lemon zest, and water in a saucepan.
9. Simmer the blueberry mixture, encouraging berries to burst and release their natural sweetness. Reduce heat and continue cooking until the syrup reaches a luxurious, slightly thickened consistency.
10. Plate the pancakes in an inviting stack, garnishing with a pat of butter, delicate lemon slice, and a generous drizzle of homemade blueberry syrup or classic maple syrup.
11. Complete the presentation with a light dusting of powdered sugar, adding a final touch of elegance to this citrus-infused breakfast delight.

Notes

• Use room temperature ingredients to ensure smooth batter and even mixing, helping pancakes turn out fluffy and light.
• Avoid overmixing the batter, which can lead to tough and dense pancakes; mix just until ingredients are combined.
• Let the pancake batter rest for 5-10 minutes before cooking to allow flour to absorb liquid and enhance texture.
• Cook pancakes on medium heat to achieve golden-brown exterior while maintaining a soft, tender inside.
• Blueberry syrup can be made ahead and stored in the refrigerator for up to a week, making breakfast prep easier.
• Fresh lemon zest adds bright, citrusy notes that complement the creamy ricotta and sweet blueberry syrup perfectly.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 30 g
• Sodium: 400 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 65 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 120 mg