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!
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Ingredients
Scale
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