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fluffy lemon ricotta pancakes - featured image

Fluffy Lemon Ricotta Pancakes with Blueberry Syrup

  • Author: Karina
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

Light, airy, and cloud-like pancakes made with ricotta cheese and lemon zest, served with a quick, bright blueberry syrup. A simple one-bowl recipe that feels fancy but is budget-friendly and easy to make.

Ingredients

Scale
  • 1 cup (250g) whole milk ricotta cheese
  • 2 tablespoons (25g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (120ml) whole milk
  • 1 teaspoon vanilla extract
  • Zest and juice of 1 large lemon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (150g) fresh or frozen blueberries
  • 1/2 cup (120ml) real maple syrup
  • 1 tablespoon lemon juice
  • 2 tablespoons water
  • 1 teaspoon cornstarch mixed with 1 teaspoon water (optional, for thicker syrup)

Instructions

  1. Zest and juice the lemon. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  2. Add the ricotta cheese to the dry ingredients and whisk to break up lumps until smooth.
  3. Add the eggs, milk, vanilla extract, lemon juice, and lemon zest to the bowl. Whisk until just combined; do not overmix. The batter should be thick and slightly lumpy.
  4. Heat a non-stick skillet or griddle over medium-low heat. Test readiness by flicking water drops onto the surface; they should sizzle and evaporate quickly.
  5. Lightly grease the pan with butter or oil. Pour 1/4 cup of batter per pancake, leaving space between them.
  6. Cook for 2-3 minutes until bubbles form on the surface and pop, leaving small holes, and edges look set. Flip gently and cook for another 1-2 minutes until golden brown.
  7. Transfer cooked pancakes to a plate and keep warm in a 200°F (95°C) oven while cooking the rest.
  8. While pancakes rest, combine blueberries, maple syrup, lemon juice, and water in a small saucepan over medium heat.
  9. Simmer for 5-7 minutes until blueberries burst and release juices. If a thicker consistency is desired, stir in the cornstarch slurry and simmer for one more minute.
  10. Remove syrup from heat. Serve pancakes stacked high, drizzled generously with warm blueberry syrup, and garnished with fresh berries and powdered sugar if desired.

Notes

Do not overmix the batter to ensure fluffy pancakes; a few lumps are fine. Use whole milk ricotta for the best texture. If using frozen blueberries for the syrup, do not thaw them first. Pancakes can be kept warm in a 200°F oven. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 4 pancakes per servi
  • Calories: 380
  • Sugar: 28
  • Sodium: 450
  • Fat: 12
  • Saturated Fat: 6
  • Carbohydrates: 52
  • Fiber: 2
  • Protein: 14

Keywords: ricotta pancakes, lemon pancakes, blueberry syrup, fluffy pancakes, breakfast recipe, weekend brunch, easy pancakes, 5-ingredient syrup

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Find it online: https://plateori.com/fluffy-lemon-ricotta-pancakes-best-5-ingredient-blueberry-syrup/