Lemon Ricotta Pancakes with Blueberry Syrup

Name: Lemon Ricotta Pancakes with Blueberry Syrup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup ricotta cheese; 1 cup all-purpose flour; 2 large eggs; 1/4 cup milk; 1/4 cup sugar; 1 tablespoon lemon zest; 2 teaspoons baking powder; 1/2 teaspoon salt; Butter for cooking; 2 cups fresh blueberries; 1/2 cup sugar; 1/2 cup water; 1 tablespoon lemon juice

Highlighted under: Baking Favorites

Delight in the fluffy goodness of Lemon Ricotta Pancakes, enhanced with a luscious blueberry syrup that adds a burst of flavor to your breakfast.

Created by

Lena

Last updated on 2025-12-11T16:46:06.862Z

These Lemon Ricotta Pancakes are a delightful twist on a classic breakfast favorite. The addition of ricotta makes them extra fluffy and adds a rich flavor that pairs perfectly with the tangy lemon. Topped with homemade blueberry syrup, this dish is sure to impress anyone at your breakfast table.

        Why You'll Love These Pancakes
        Fluffy texture with a hint of lemon zest
Rich and creamy ricotta adds depth
Sweet blueberry syrup complements perfectly

      

The Perfect Breakfast Treat

Lemon Ricotta Pancakes are not your average breakfast option; they elevate the morning meal to new heights. With their light and fluffy texture, these pancakes provide a delightful contrast to the tangy lemon zest and creamy ricotta cheese. The incorporation of ricotta not only enhances the flavor but also adds a rich, moist quality that keeps these pancakes from becoming dry or dense. This makes them an ideal choice for a leisurely brunch or a special occasion breakfast.

Pairing these pancakes with a warm blueberry syrup takes them to a whole new level. The sweet and slightly tart syrup complements the pancakes beautifully, making every bite a burst of flavor. Whether you’re serving them on a lazy Sunday morning or at a family gathering, they are sure to impress everyone at the table.

Versatile and Adaptable

One of the best features of Lemon Ricotta Pancakes is their versatility. You can easily modify the recipe to suit your dietary preferences or to use up ingredients you have on hand. For instance, if you want a gluten-free option, simply swap the all-purpose flour for a gluten-free blend. You can also experiment with different fruits in the syrup, such as strawberries or raspberries, to create your own unique flavor combinations.

Additionally, these pancakes can be made ahead of time and reheated for a quick breakfast option during busy weekdays. Simply prepare the batter the night before and store it in the refrigerator, or cook the pancakes in batches and freeze them for later. A quick warm-up in the toaster or microwave, and you’ll have a delicious and nutritious breakfast ready in minutes.

Perfect Pairings

Ingredients

Gather these ingredients before you start cooking:

For the Pancakes

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

For the Blueberry Syrup

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

Make sure you have everything ready before you begin!

Instructions

Follow these steps to make your delicious Lemon Ricotta Pancakes:

Make the Blueberry Syrup

In a small saucepan, combine blueberries, sugar, water, and lemon juice. Bring to a simmer over medium heat. Cook until the blueberries burst and the syrup thickens, about 10-15 minutes.

Remove from heat and set aside.

Prepare the Pancake Batter

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

Cook the Pancakes

Heat a skillet over medium heat and add a little butter. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

Repeat with remaining batter.

Serve

Stack pancakes on plates and drizzle with warm blueberry syrup. Enjoy!

Enjoy your delicious pancakes with family or friends!

Storage Tips

If you have leftover pancakes, you can store them in an airtight container in the refrigerator for up to three days. To reheat, simply pop them in the toaster or microwave until warmed through. For longer storage, these pancakes freeze beautifully. Place a sheet of parchment paper between each pancake to prevent sticking, then store them in a freezer-safe bag. They can be frozen for up to two months.

To enjoy your frozen pancakes, simply remove the desired number from the freezer and reheat them directly from frozen, either in a toaster or microwave. This makes it easy to enjoy a delicious homemade breakfast without the fuss of preparing from scratch each time.

Health Benefits

In addition to being delicious, Lemon Ricotta Pancakes also offer some health benefits. The inclusion of ricotta cheese provides a good source of protein and calcium, which are essential for maintaining strong bones and muscles. Moreover, the use of fresh blueberries in the syrup adds antioxidants, which can help combat oxidative stress and support overall health.

Using fresh fruits as toppings not only enhances the flavor but also boosts the nutritional content of your meal. Fruits are packed with vitamins, minerals, and dietary fiber, making your breakfast not only satisfying but also nourishing. With these pancakes, you can indulge in a sweet treat while still taking care of your health.

Questions About Recipes

→ Can I use frozen blueberries for the syrup?

Yes, frozen blueberries work well. Just make sure to thaw them before cooking.

→ Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and store it in the refrigerator.

→ What can I substitute for ricotta cheese?

You can use cottage cheese or mascarpone as a substitute, but the texture may vary slightly.

→ How do I store leftover pancakes?

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the toaster or microwave.