April showers bring…Lemon Ricotta Pancakes with Blueberry Syrup? Sounds great to me! I am so excited to finally share this incredible recipe that I created a few weeks ago. You will not be able to resist making and devouring these fluffy, light, lemony pancakes with tangy, sweet blueberry syrup!
I was inspired to create these Lemon Ricotta Pancakes because of my husband. Every year we go to the Grand America Sunday brunch during the holidays. One year, he was craving pancakes but there were none on the buffet. He asked our waiter if there was a way to get some and the chef happily made him the most delicious lemon ricotta pancakes. He asks for them every time we go now and has asked me countless times if I could make some at home.
I had SO much fun experimenting and creating this recipe! As you can see, I had just as much fun photographing them because they are just so beautiful accompanied with the blueberry syrup. This was probably my favorite food photo shoot ever!
How to Make Lemon Ricotta Pancakes with Blueberry Syrup
Let’s start with the batter which has a couple more steps than your average pancake batter. It’s easy though! First things first, you’ll need lots of lemon zest and and some fresh lemon juice. Make sure to zest your lemons before you squeeze out the juice because it makes the process easier. My favorite way to zest is with a microplane like this.
You also need to separate your eggs before starting. You’ll use both the yolks and whites but in different ways. You don’t need a tool for this, though! Just use the shells like I do, it’s easy.
I have only ever made these with “part skim” ricotta but if you want to use the full fat – go for it! I mean, how bad could that be? Mix with egg yolks, vanilla, lemon juice and zest until nice and smooth.
See how smooth and creamy that is? Side note, my daughter hates ricotta but she couldn’t even tell that these had it in them. You don’t taste or feel the “grit” that comes from the texture of ricotta. The ricotta just makes them light and fluffy!
After mixing the dry ingredients into the ricotta mixture, you beat the egg whites in a separate bowl. This is that extra step that I mentioned before.
Beat the egg whites until soft peaks form just like this. It only takes a few minutes! Next, you fold the egg whites carefully into the pancake batter. It makes them SO light and fluffy!
I love using my griddle to cook pancakes! Melt a little butter and cook the pancakes. So simple!
The Blueberry Syrup could not be easier! Just cook blueberries (fresh or frozen), water, sugar and cornstarch together until thick and bubbly. It only takes about 10 minutes tops!
Featured Recipe at Lee’s Marketplace
My Lemon Ricotta Pancakes with Blueberry Syrup will be the featured recipe on display at all Lee’s Marketplace grocery stores for the month of April. There will be a large poster of the recipe picture with paper copies to take and all of the dry ingredients to grab. I am so excited for this new project with my favorite grocery store! The displays will be finished in all of their stores in the next few days.
Items on sale at Lee’s the week of March 30-April 5: eggs, blueberries, butter, organic lemons, sugar, flour
Lemon Ricotta Pancakes with Blueberry Syrup
- 15 oz ricotta
- 3 eggs, separated
- 3 teaspoons lemon zest
- 1/3 cup fresh lemon juice
- 1 1/2 teaspoons vanilla
- 1 1/2 cups milk
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
For the Blueberry Syrup:
- 2 1/2 cups blueberries, fresh or frozen
- 1/3 cup granulated sugar
- 1/2 cup + 2 tablespoons water, divided
- 1 tablespoon cornstarch
- Butter, for cooking
- Using a stand or hand mixer, mix ricotta, 3 egg yolks, lemon zest and juice together until creamy. Add vanilla and milk then mix until combined.
- In a separate bowl, whisk together flour, sugar, baking soda, baking powder and salt. Slowly add it to ricotta mixture until just combined. Do not overmix.
- In a separate bowl, using a hand mixer or whisk, beat 3 egg whites until soft peaks form. Carefully fold into pancake mixture.
- To make pancakes, add butter to griddle or pan over medium-high heat, then add about 1/3 cup batter for each pancake. When edges start to bubble, flip and cook until other side is browned. Makes about 24 pancakes.
- To make blueberry syrup, add blueberries, sugar, and ½ cup water to a sauce pan. Heat to medium and bring to boil. Make a slurry by mixing 2 tablespoons cold water and cornstarch. Pour into blueberries and stir to combine. Reduce heat to low and simmer for 5 minutes. If desired, use an immersion blender to make smooth. Pour into a container until ready to serve. Keeps in fridge for one week.