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Lemon Ricotta Pancakes with Blueberry Syrup

Lemon Ricotta Pancakes with Blueberry Syrup are a delightful breakfast treat that combines creamy ricotta cheese with zesty lemon. Topped with a homemade blueberry syrup, these fluffy pancakes are perfect for cozy family breakfasts or impressing brunch guests. Each bite bursts with citrusy goodness and sweet berries, making your morning feel extra special.

  • Total Time: 30 minutes
  • Yield: Makes approximately 6 pancakes (serves 3) 1x

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup ricotta cheese
  • Zest and juice of 2 fresh lemons
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup milk
  • For Blueberry Syrup: 1 cup fresh blueberries
  • 1/4 cup sugar
  • 2 tablespoons lemon juice

Instructions

  1. Gather all ingredients on a clean countertop.
  2. In a large bowl, whisk together flour, baking powder, sugar, and salt.
  3. In another bowl, mix ricotta cheese, eggs, milk, lemon zest, and lemon juice until smooth.
  4. Pour the wet mixture into the dry ingredients and gently fold until just combined.
  5. Preheat a non-stick skillet over medium heat and lightly grease it with butter or oil.
  6. Pour about half a cup of batter for each pancake onto the skillet. Cook until bubbles form on top; flip and cook until golden brown on both sides.
  7. For the blueberry syrup, combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Stir until blueberries burst and the sauce thickens.
  • Author: Emmeline
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 pancake (70g)
  • Calories: 180
  • Sugar: 8g
  • Sodium: 150mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 60mg

Keywords: - For added flavor, consider mixing in some vanilla extract or substituting blueberries with strawberries or raspberries. - Store leftover pancakes in an airtight container for up to three days; reheat in a toaster or microwave.

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