Lemon Ricotta Pancakes Blueberry

The first time I encountered ricotta pancakes was at a tiny brunch spot in Portland where the server insisted I try their special. One bite of that impossibly light, faintly tangy stack and I understood what all the fuss was about. Now these lemon kissed versions have become my go to when I want breakfast to feel like a proper occasion without actually being difficult.

Last spring my sister visited and I made these for her birthday breakfast. She sat at the counter watching the bubbles form on each pancake, blueberry syrup bubbling away on the back burner, and told me this was the kind of breakfast that makes you wish weekends lasted forever. We ended up eating standing up because neither of us wanted to wait another second to dig in.

Ingredients

• Ricotta cheese: Full fat gives the best texture and flavor, though part skim works in a pinch
• All purpose flour: Provides structure without weighing down these delicate pancakes
• Eggs separated: Beating the whites separately is what creates that cloud like fluffiness
• Milk: Whole milk adds richness but any variety you have on hand will do
• Granulated sugar: Just enough to balance the tang without making them dessert sweet
• Baking powder: Ensures a nice rise so each pancake feels substantial
• Salt: Enhances all the flavors and prevents the pancakes from tasting flat
• Lemon: Both zest and juice are essential for that bright, fresh character
• Vanilla extract: Adds warmth and rounds out the citrus notes beautifully
• Unsalted butter: Melted into the batter and used for cooking the pancakes
• Fresh blueberries: Frozen work perfectly fine if fresh are not available or in season
• Sugar for syrup: Creates a glossy, pourable consistency that clings to each pancake
• Water: Helps dissolve the sugar and thin the blueberry mixture to syrup consistency
• Lemon juice: Brightens the syrup and balances the sweetness of the berries

Instructions

Make the blueberry syrup first:

Combine blueberries, sugar, water, and lemon juice in a small saucepan over medium heat. Let everything simmer gently, stirring occasionally, until the berries burst and the mixture thickens into a glossy syrup about 8 to 10 minutes. Set it aside to cool slightly while you make the pancakes.

Mix the wet ingredients:

Whisk together ricotta, egg yolks, milk, lemon zest, lemon juice, vanilla, and melted butter until completely smooth. The mixture will look creamy and thick which is exactly what you want.

Combine the dry ingredients:

In a separate bowl, whisk flour, sugar, baking powder, and salt until well blended. This ensures even distribution of the leavening throughout your batter.

Fold them together:

Gently fold the dry ingredients into the ricotta mixture just until combined. Some small lumps are perfectly fine and actually preferable to overmixing which can make pancakes tough.

Add the fluff factor:

Beat your egg whites to stiff peaks in a clean bowl, then fold them into the batter in two additions. Use a light hand and try not to deflate all those air bubbles you just worked to create.

Cook to golden perfection:

Heat a nonstick skillet or griddle over medium heat and brush with butter. Pour about 1/4 cup of batter per pancake, cook until bubbles form on the surface and edges look set, then flip and cook another 2 minutes until golden brown.

Serve immediately:

Stack those beautiful pancakes on warmed plates and spoon plenty of that blueberry syrup over the top while they are still hot. Watch the syrup seep into all the crevices and get ready for something special.

Pin It

My friend Sarah claimed she did not like pancakes until I made these for her one Sunday. She took one bite, closed her eyes, and asked if I could teach her how to make them right then and there. Now she makes them every weekend and sends me photos of her syrup experiments.

Getting The Texture Just Right

The ricotta adds moisture that keeps these pancakes tender long after they have left the pan. I have found that room temperature ingredients incorporate more easily, so try to set everything out about 30 minutes before you start cooking.

Customization Ideas

Sometimes I fold fresh blueberries right into the batter for even more fruit in every bite. During summer, a handful of torn basil or mint leaves in the syrup creates the most sophisticated flavor profile.

Make Ahead Strategy

The blueberry syrup keeps beautifully in the refrigerator for up to a week and actually tastes better the next day as the flavors meld. You can even mix the dry and wet components separately the night before, then just fold in the beaten egg whites in the morning.

• Extra pancakes reheat surprisingly well in the toaster for a quick weekday breakfast
• The syrup is also incredible over vanilla ice cream or stirred into plain yogurt
• If you only have cottage cheese, blend it until smooth before using as a substitute

Pin It

There is something profoundly satisfying about serving a breakfast that looks and tastes this special. I hope these lemon ricotta pancakes bring a little weekend magic to your table.

Recipe FAQs

→ How do ricotta and lemon affect pancake texture?

Ricotta adds creaminess and moisture, while lemon zest and juice brighten the flavor with a subtle tang, creating fluffy yet rich pancakes.

→ What’s the best way to make the blueberry syrup?

Simmer blueberries with sugar, water, and lemon juice until the berries burst and syrup thickens slightly, then cool before serving.

→ How can I keep pancakes light and airy?

Whip egg whites to stiff peaks and gently fold them into the batter to incorporate air without deflating the mixture.

→ Can I prepare the syrup in advance?

Yes, the blueberry syrup can be made ahead and refrigerated for up to three days, making morning preparation easier.

→ Are there substitutions for ricotta cheese?

Cottage cheese works well as a lighter alternative, offering a similar creamy texture and mild flavor.

→ What tools are recommended for this preparation?

Mixing bowls, a whisk, a saucepan for syrup, and a nonstick skillet or griddle for cooking the pancakes ensure best results.