Lemon Ricotta Pancakes with Blueberry Syrup

Name: Lemon Ricotta Pancakes with Blueberry Syrup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup ricotta cheese; 2 large eggs; 1/4 cup milk; 1 tablespoon lemon zest; 1/4 cup sugar; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Butter or oil for cooking; 1 cup fresh blueberries; 1/2 cup sugar; 1/2 cup water; 1 tablespoon lemon juice

Highlighted under: Deluxe Baking Inspirations

These fluffy Lemon Ricotta Pancakes are light and refreshing, topped with a homemade blueberry syrup that adds a burst of flavor.

Created by

Emma

Last updated on 2025-12-11T19:18:05.787Z

These Lemon Ricotta Pancakes are a delightful twist on traditional pancakes, combining the rich creaminess of ricotta with the zesty brightness of lemon. Paired with a luscious blueberry syrup, they're perfect for a cozy brunch or a special occasion.

        Why You Will Love This Recipe
        Light and fluffy texture that melts in your mouth
Bright citrus flavor that invigorates your morning
Deliciously sweet blueberry syrup that complements the pancakes perfectly

      

A Perfect Weekend Breakfast

There’s nothing quite like waking up to the aroma of freshly made pancakes on a Saturday morning. These Lemon Ricotta Pancakes are not only easy to whip up but also elevate your breakfast experience to a whole new level. The combination of ricotta cheese and lemon zest creates a delightful texture and flavor that’s sure to impress your family or guests. Pair these pancakes with the homemade blueberry syrup for a delicious breakfast that feels like a special treat.

Whether you’re having a lazy brunch or a celebratory breakfast, these pancakes are versatile enough to suit any occasion. Their light and fluffy nature means they won’t weigh you down, making them a perfect choice for those sunny mornings when you want something refreshing and delicious.

The Importance of Quality Ingredients

Using high-quality ingredients is essential for achieving the best flavor and texture in your pancakes. Fresh ricotta cheese adds moisture and richness, while fresh blueberries ensure that your syrup is bursting with natural sweetness and flavor. Opt for organic produce when possible, as it tends to be fresher and more flavorful. The zest of the lemon not only brightens the pancakes but also enhances the overall taste, making every bite a delightful experience.

Additionally, using real butter or a high-quality cooking oil will help create a deliciously crispy exterior on your pancakes, while keeping the insides fluffy. Don’t underestimate the importance of these small details; they can significantly elevate your dish and make your breakfast memorable.

Storing and Reheating Leftovers

If you happen to have leftover pancakes, you’re in luck! These Lemon Ricotta Pancakes can be easily stored in an airtight container in the refrigerator for up to three days. When you’re ready to enjoy them again, simply reheat them in a toaster or on a skillet over low heat. This allows you to enjoy the fluffy texture and bright flavors without losing their appeal.

For the blueberry syrup, it can be stored in the refrigerator for up to a week. Just make sure to give it a little stir before serving again. You can also use this syrup on waffles, yogurt, or even as a topping for ice cream, making it a versatile addition to your breakfast repertoire.

Ingredients

For the Pancakes

1 cup ricotta cheese
2 large eggs
1/4 cup milk
1 tablespoon lemon zest
1/4 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Butter or oil for cooking

For the Blueberry Syrup

1 cup fresh blueberries
1/2 cup sugar
1/2 cup water
1 tablespoon lemon juice

Instructions

Make the Blueberry Syrup

In a saucepan, combine blueberries, sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes until the blueberries burst and the syrup thickens. Remove from heat and set aside.

Prepare the Pancake Batter

In a large bowl, whisk together ricotta, eggs, milk, lemon zest, and sugar until smooth. In another bowl, mix flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Cook the Pancakes

Heat a non-stick skillet over medium heat and add butter or oil. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.

Repeat with remaining batter.

Serve

Stack the pancakes on plates and drizzle with the blueberry syrup. Serve warm and enjoy!

Pairing Suggestions

To enhance your breakfast experience, consider pairing your Lemon Ricotta Pancakes with a side of crispy bacon or turkey sausage. The savory flavors contrast beautifully with the sweetness of the pancakes and syrup, creating a balanced meal. For a lighter option, fresh fruit or a simple green salad can complement the pancakes nicely.

Additionally, a refreshing beverage such as freshly squeezed orange juice or a light herbal tea can elevate your breakfast further. The bright flavors of citrus will harmonize with the lemon in the pancakes, making for a cohesive and delightful meal.

Variations to Try

While the classic lemon and blueberry combination is a favorite, feel free to experiment with different flavors. For a twist, try adding a bit of vanilla extract to the pancake batter or mix in some chopped nuts for added crunch. You can also substitute the blueberries with other berries like strawberries or raspberries, depending on your preference and what’s in season.

If you’re looking for a dairy-free option, consider using almond or coconut milk and a dairy-free ricotta alternative. This way, everyone can enjoy these delicious pancakes, regardless of dietary restrictions!

Questions About Recipes

→ Can I make the batter in advance?

Yes, you can prepare the batter a few hours ahead and store it in the refrigerator. Just give it a gentle stir before cooking.

→ Can I use frozen blueberries for the syrup?

Absolutely! Frozen blueberries can be used in the syrup, but you may need to adjust the sugar based on sweetness.

→ How do I store leftover pancakes?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave before serving.

→ Can I substitute ricotta cheese?

If you don't have ricotta, cottage cheese or Greek yogurt can be used as alternatives, but the texture may vary slightly.