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Lemon Ricotta Pancakes with Blueberry Syrup Recipe

Lemon Ricotta Pancakes with Blueberry Syrup Recipe
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★★★★★

4.9 from 29 reviews

Delight in these fluffy Lemon Ricotta Pancakes topped with a sweet and tangy Blueberry Syrup. The ricotta adds a creamy texture while the lemon zest and juice provide a bright citrus flavor, making this breakfast treat both refreshing and satisfying. Perfect for a weekend brunch or a special morning, these pancakes are easy to prepare and sure to impress.

Ingredients

Scale

Pancakes:

  • 1 cup ricotta cheese
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 3 large eggs
  • Zest of 1 lemon
  • Juice of 1 lemon
  • ½ tsp vanilla extract
  • ½ cup milk
  • Butter or oil for cooking

Blueberry Syrup:

  • 1 cup fresh or frozen blueberries
  • ¼ cup sugar
  • ¼ cup water
  • Juice of ½ lemon

Instructions

  1. Make Blueberry Syrup: In a saucepan over medium heat, combine blueberries, sugar, water, and lemon juice. Allow the mixture to simmer gently, stirring occasionally, until the blueberries release their juices and the syrup thickens to a luscious consistency. Remove from heat and set aside to cool slightly.
  2. Prepare Pancake Batter: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. In a separate bowl, combine the ricotta cheese, eggs, lemon zest, lemon juice, vanilla extract, and milk, mixing until smooth. Gradually fold the wet ingredients into the dry ingredients until just combined to keep the batter light and airy.
  3. Cook Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour approximately ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip and cook for an additional 2 minutes or until golden brown and cooked through.
  4. Serve: Stack the warm pancakes on plates and generously drizzle with the homemade blueberry syrup. Serve immediately for the best flavor and texture. Enjoy your delicious lemon ricotta pancakes with blueberry syrup!

Notes

  • Use fresh lemon juice and zest for the best citrus flavor; bottled lemon juice may alter the taste.
  • If using frozen blueberries for the syrup, no need to thaw before cooking.
  • Adjust the sugar in the blueberry syrup to taste depending on the sweetness of your berries.
  • For fluffier pancakes, do not overmix the batter; a few lumps are okay.
  • These pancakes can be kept warm in an oven set at 200°F (93°C) while finishing the batch.

Nutrition

Keywords: lemon ricotta pancakes, blueberry syrup, fluffy pancakes, citrus pancakes, breakfast recipe, brunch ideas

Find it online: https://maicook.com/lemon-ricotta-pancakes-with-blueberry-syrup-recipe/