Lemon Ricotta Pancakes with Blueberry Syrup (Printable Version)
Fluffy, tangy pancakes made with creamy ricotta and fresh lemon zest, topped with homemade blueberry syrup.
# Ingredient List:
→ Pancakes
01 - 1 cup ricotta cheese
02 - 1 cup all-purpose flour
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon baking powder
05 - 1/4 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 3/4 cup whole milk
08 - 2 large eggs, separated
09 - 1 teaspoon vanilla extract
10 - Zest of 1 large lemon
11 - 2 tablespoons fresh lemon juice
12 - 2 tablespoons unsalted butter, melted, plus additional for cooking
→ Blueberry Syrup
13 - 1 1/2 cups fresh or frozen blueberries
14 - 1/3 cup granulated sugar
15 - 1/3 cup water
16 - 1 teaspoon lemon juice
# Step-by-Step Instructions:
01 - Combine blueberries, sugar, water, and lemon juice in a small saucepan over medium heat. Bring to a simmer and cook for 8 to 10 minutes, stirring occasionally, until blueberries burst and syrup thickens slightly. Keep warm.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, combine ricotta, milk, egg yolks, vanilla extract, lemon zest, lemon juice, and melted butter. Mix until smooth.
04 - Gently fold wet mixture into dry ingredients until just combined, avoiding overmixing.
05 - Beat egg whites in a clean bowl until soft peaks form. Gently fold into batter, being careful not to overmix and deflate the whites.
06 - Heat a nonstick skillet or griddle over medium heat and brush lightly with butter.
07 - Pour 1/4 cup batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form on surface and edges appear set. Flip and cook 1 to 2 minutes more until golden and cooked through.
08 - Transfer finished pancakes to a plate. Repeat cooking process with remaining batter.
09 - Arrange warm pancakes on serving plates and top generously with warm blueberry syrup.
# Tips from hearthlykitchen:
01 -
- These pancakes have this incredible cloud-like texture that makes you feel like youre eating something from a fancy brunch place, but in your pajamas.
- The blueberry syrup creates this gorgeous purple-blue river over the stack that not only looks Instagram-worthy but adds the perfect sweet-tart balance to the lemony pancakes.
02 -
- Room temperature eggs separate more easily, but cold egg whites actually whip better, so plan accordingly.
- Letting the batter rest for 5 minutes before cooking allows the flour to fully hydrate and the baking powder to activate, resulting in even fluffier pancakes.
03 -
- Rubbing the lemon zest into the sugar with your fingertips before adding to the batter releases the essential oils for maximum flavor impact.
- For the most photogenic pancakes, use a 1/4 cup ice cream scoop to portion the batter, and wait until the edges are just set before flipping, about 2 minutes on medium-low heat.