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Lemon Ricotta Pancakes with Blueberry Syrup

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Pancakes
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup ricotta cheese
  • ¾ cup milk
  • 2 large eggs
  • 2 tablespoons melted butter
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
  • For the Blueberry Syrup
  • 1 cup fresh or frozen blueberries
  • ¼ cup sugar
  • 2 tablespoons water
  • 1 teaspoon lemon juice
  • Optional Garnish
  • Fresh blueberries
  • Powdered sugar
  • Lemon slices

Instructions
 

  • Step 1: Make Blueberry Syrup : Simmer blueberries, sugar, water, and lemon juice in a small saucepan until soft. Mash slightly and set aside.
  • Step 2: Mix Dry Ingredients : Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
  • Step 3: Mix Wet Ingredients : In another bowl, combine ricotta, milk, eggs, melted butter, lemon zest, and vanilla extract.
  • Step 4: Combine Batter : Fold wet ingredients into dry until just combined. Do not overmix.
  • Step 5: Cook Pancakes : Heat skillet, pour batter, cook 2–3 minutes per side until golden and cooked through.
  • Step 6: Serve and Garnish : Stack pancakes, pour blueberry syrup, and add optional garnishes. Serve warm.