Lemon Ricotta Pancakes with Blueberry Syrup

Name: Lemon Ricotta Pancakes with Blueberry Syrup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup ricotta cheese; 2 large eggs; 1/4 cup milk; 1 tablespoon lemon zest; 1 tablespoon lemon juice; 1 cup all-purpose flour; 1 tablespoon baking powder; 1/4 teaspoon salt; 2 tablespoons sugar; Butter or oil for cooking; 1 cup fresh blueberries; 1/4 cup sugar; 1/4 cup water; 1 tablespoon lemon juice

Highlighted under: Cozy Cravings Kitchen

Delight in the fluffy texture and zesty flavor of these Lemon Ricotta Pancakes, perfectly complemented by a sweet and tangy blueberry syrup.

Created by

Emma

Last updated on 2025-12-11T19:37:05.062Z

These Lemon Ricotta Pancakes are a delightful twist on the traditional pancake recipe. The addition of ricotta cheese makes them incredibly fluffy and moist, while the lemon zest adds a refreshing brightness. Topped with homemade blueberry syrup, these pancakes are perfect for a special breakfast or brunch occasion.

        Why You'll Love This Recipe
        Fluffy and light texture that melts in your mouth
Zesty lemon flavor that brightens your morning
Homemade blueberry syrup adds the perfect touch of sweetness

      

The Perfect Weekend Breakfast

There's something magical about a leisurely weekend breakfast, especially when it involves a stack of fluffy pancakes. These Lemon Ricotta Pancakes are not just any pancakes; they bring a refreshing twist to the classic recipe. The addition of ricotta cheese not only enhances the texture but also infuses a subtle creaminess that elevates the entire dish. Coupled with the bright notes of lemon, these pancakes are a delightful way to start your day.

Imagine waking up to the aroma of freshly cooked pancakes wafting through your home. As you sit down to enjoy this special breakfast, each bite transports you to a sunny morning, making it a perfect choice for family gatherings or brunch with friends. With the homemade blueberry syrup drizzled generously on top, these pancakes become a luxurious treat that everyone will love.

Cooking Tips for Success

To achieve the perfect texture for your Lemon Ricotta Pancakes, ensure that you use room temperature ingredients. This allows for better mixing and a fluffier result. If you're short on time, you can let your eggs and milk sit out for about 30 minutes before you start cooking. Additionally, when combining the wet and dry ingredients, be careful not to overmix. A few lumps are perfectly fine, as they will ensure a light and airy pancake.

When it comes to cooking the pancakes, using a non-stick skillet is crucial. This will prevent the pancakes from sticking and help them cook evenly. Keep the heat at medium; too high and the pancakes will burn on the outside while remaining raw on the inside. Flip them gently to maintain their fluffy structure, and watch for those beautiful golden-brown edges.

Serving Suggestions

While these Lemon Ricotta Pancakes are delicious on their own, there are plenty of ways to elevate your breakfast experience. Consider adding a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness. Fresh fruit, such as sliced strawberries or raspberries, can also complement the flavors beautifully. For those who enjoy a little crunch, a handful of chopped nuts can add texture and a nutty flavor that pairs well with the pancakes.

Don't forget that these pancakes can be enjoyed at any time of day! They're fantastic as a breakfast treat, but they also make for a light dessert when served with the blueberry syrup. You can even get creative by incorporating other flavors, like adding a hint of vanilla or cinnamon to the batter for a warm spice note.

Ingredients for Lemon Ricotta Pancakes

For the Pancakes

1 cup ricotta cheese
2 large eggs
1/4 cup milk
1 tablespoon lemon zest
1 tablespoon lemon juice
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons sugar
Butter or oil for cooking

For the Blueberry Syrup

1 cup fresh blueberries
1/4 cup sugar
1/4 cup water
1 tablespoon lemon juice

Gather all your ingredients before starting to ensure a smooth cooking process.

Instructions

Make the Blueberry Syrup

In a small saucepan, combine the blueberries, sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens, about 5-7 minutes. Remove from heat and set aside.

Prepare the Pancake Batter

In a bowl, whisk together the ricotta cheese, eggs, milk, lemon zest, and lemon juice until smooth. In another bowl, mix the flour, baking powder, salt, and sugar. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Cook the Pancakes

Heat a skillet over medium heat and add a little butter or oil. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip and cook for another 2-3 minutes until golden brown.

Serve

Serve the pancakes warm with a generous drizzle of blueberry syrup on top. Enjoy your delicious Lemon Ricotta Pancakes!

For best results, serve pancakes immediately while they're warm and fluffy.

Nutritional Benefits

These Lemon Ricotta Pancakes not only taste great but also offer nutritional benefits that make them a wholesome choice for breakfast. Ricotta cheese is a fantastic source of protein and calcium, which are essential for maintaining strong bones and muscles. The addition of fresh blueberries provides antioxidants, which are known for their health benefits, including supporting heart health and boosting the immune system.

The bright lemon zest adds a refreshing flavor while also providing vitamin C, which is vital for skin health and overall wellness. By choosing to make your own blueberry syrup, you can control the sweetness and avoid unnecessary additives, making this breakfast option even healthier.

Storage and Reheating

If you find yourself with leftover pancakes, you're in luck! These Lemon Ricotta Pancakes can be stored in an airtight container in the refrigerator for up to three days. For longer storage, they can be frozen for up to two months. Just make sure to separate each pancake with parchment paper to prevent them from sticking together.

When you're ready to enjoy your leftovers, reheating is easy. You can warm them in a toaster, microwave, or on a skillet over low heat. Just be sure to add a little butter or oil to the pan to keep them moist. Drizzle with the homemade blueberry syrup, and you'll have a delicious breakfast ready in no time!

Questions About Recipes

→ Can I use frozen blueberries for the syrup?

Yes, frozen blueberries can be used. Just adjust the cooking time as needed.

→ Can I substitute ricotta cheese?

Cottage cheese can be used as a substitute, but the texture will differ slightly.

→ How do I store leftover pancakes?

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

→ Can I make the batter ahead of time?

Yes, you can prepare the batter ahead and store it in the fridge for up to 24 hours.