There’s nothing more delightful than Lemon Ricotta Pancakes with Blueberry Syrup—fluffy, citrusy pancakes with a hint of creamy ricotta, topped with a luscious homemade blueberry syrup. These pancakes are perfect for a weekend brunch, special occasion, or whenever you want a light and refreshing breakfast treat!
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Why You’ll Love These Lemon Ricotta Pancakes with Blueberry Syrup
- Ultra Fluffy & Soft – Thanks to ricotta cheese, these pancakes have a delicate, airy texture.
- Bright & Citrusy – Fresh lemon juice and zest add a refreshing flavor.
- Perfectly Sweetened – The homemade blueberry syrup balances the tart lemon with natural sweetness.
- Easy Yet Elegant – Fancy enough for brunch, simple enough for a quick morning treat!
Ingredients for Lemon Ricotta Pancakes with Blueberry Syrup
For the Pancakes:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup ricotta cheese (whole milk recommended)
- ¾ cup buttermilk (or milk with 1 teaspoon lemon juice)
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon melted butter (plus extra for cooking)
For the Blueberry Syrup:
- 1 cup fresh or frozen blueberries
- ¼ cup water
- ¼ cup maple syrup or honey
- 1 teaspoon lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
Tools You’ll Need
- Mixing bowls
- Whisk
- Skillet or griddle
- Saucepan
- Spatula
How to Make Lemon Ricotta Pancakes with Blueberry Syrup
Step 1: Prepare the Blueberry Syrup
- In a saucepan over medium heat, combine blueberries, water, maple syrup (or honey), lemon juice, and lemon zest.
- Bring to a simmer and cook for 5-7 minutes, stirring occasionally until the blueberries burst and the syrup thickens.
- Remove from heat and stir in vanilla extract. Keep warm while making the pancakes.
Step 2: Make the Pancake Batter
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together ricotta cheese, buttermilk, eggs, vanilla extract, lemon zest, lemon juice, and melted butter.
- Gradually fold the wet ingredients into the dry ingredients, mixing gently until just combined (some lumps are okay).
Step 3: Cook the Pancakes
- Heat a skillet or griddle over medium heat and lightly grease with butter.
- Pour ¼ cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes, or until bubbles form on the surface and edges look set. Flip and cook for another 1-2 minutes until golden brown.
- Repeat with remaining batter.
Step 4: Serve & Enjoy
- Stack the pancakes on a plate and drizzle with warm blueberry syrup.
- Garnish with extra lemon zest, whipped cream, or fresh blueberries, if desired.
- Serve warm and enjoy!
Serving Suggestions
- With Whipped Cream – Adds a light, airy touch.
- With Powdered Sugar – A simple dusting enhances the sweetness.
- With Greek Yogurt – A creamy contrast to the warm pancakes.
- With Crispy Bacon or Sausage – A savory side balances the sweetness.
Tips for the Best Lemon Ricotta Pancakes
- Use Fresh Lemon Zest & Juice – It adds the brightest citrus flavor.
- Don’t Overmix the Batter – A few lumps are fine; overmixing makes pancakes dense.
- Cook on Medium Heat – Prevents burning while ensuring a golden brown color.
- Make Blueberry Syrup Ahead – It stores well in the fridge for up to a week.
Storage Instructions
- Refrigerate: Store leftover pancakes in an airtight container for up to 3 days.
- Freeze: Freeze pancakes in a single layer, then store in a zip-top bag for up to 2 months.
- Reheat: Warm pancakes in a skillet or microwave for 30 seconds.
Frequently Asked Questions (FAQ)
Q1: Can I make these pancakes gluten-free?
Yes! Substitute all-purpose flour with a gluten-free 1:1 baking mix.
Q2: Can I use store-bought blueberry syrup?
Absolutely! But homemade syrup has a fresher, richer flavor.
Q3: Can I use cottage cheese instead of ricotta?
Yes! Blend cottage cheese until smooth for a similar creamy texture.
A Bright & Fluffy Brunch Favorite!
These Lemon Ricotta Pancakes with Blueberry Syrup are the perfect balance of fluffy, creamy, sweet, and tangy. Whether you’re making them for a weekend breakfast or a special occasion, they’re guaranteed to impress!
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Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Nutritional Information (Per Serving – 3 Pancakes with Syrup)
- Calories: 320
- Protein: 10g
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 3g
Enjoy every fluffy, lemony, berry-filled bite of these Lemon Ricotta Pancakes with Blueberry Syrup! 🍋🥞💙✨
Print
Lemon Ricotta Pancakes with Blueberry Syrup
- Total Time: 25 minutes
Description
There’s nothing more delightful than Lemon Ricotta Pancakes with Blueberry Syrup—fluffy, citrusy pancakes with a hint of creamy ricotta, topped with a luscious homemade blueberry syrup. These pancakes are perfect for a weekend brunch, special occasion, or whenever you want a light and refreshing breakfast treat!
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
For the Pancakes:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup ricotta cheese (whole milk recommended)
- ¾ cup buttermilk (or milk with 1 teaspoon lemon juice)
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon melted butter (plus extra for cooking)
For the Blueberry Syrup:
- 1 cup fresh or frozen blueberries
- ¼ cup water
- ¼ cup maple syrup or honey
- 1 teaspoon lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Blueberry Syrup
- In a saucepan over medium heat, combine blueberries, water, maple syrup (or honey), lemon juice, and lemon zest.
- Bring to a simmer and cook for 5-7 minutes, stirring occasionally until the blueberries burst and the syrup thickens.
- Remove from heat and stir in vanilla extract. Keep warm while making the pancakes.
Step 2: Make the Pancake Batter
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together ricotta cheese, buttermilk, eggs, vanilla extract, lemon zest, lemon juice, and melted butter.
- Gradually fold the wet ingredients into the dry ingredients, mixing gently until just combined (some lumps are okay).
Step 3: Cook the Pancakes
- Heat a skillet or griddle over medium heat and lightly grease with butter.
- Pour ¼ cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes, or until bubbles form on the surface and edges look set. Flip and cook for another 1-2 minutes until golden brown.
- Repeat with remaining batter.
Step 4: Serve & Enjoy
- Stack the pancakes on a plate and drizzle with warm blueberry syrup.
- Garnish with extra lemon zest, whipped cream, or fresh blueberries, if desired.
- Serve warm and enjoy!
Notes
- Use Fresh Lemon Zest & Juice – It adds the brightest citrus flavor.
- Don’t Overmix the Batter – A few lumps are fine; overmixing makes pancakes dense.
- Cook on Medium Heat – Prevents burning while ensuring a golden brown color.
- Make Blueberry Syrup Ahead – It stores well in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: American
