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Lemon Ricotta Pancakes with Blueberry Syrup

Lemon Ricotta Pancakes with Blueberry Syrup

Charlotte Hancey
Fluffy pancakes made with ricotta and an abundance of fresh lemon. A simple blueberry syrup tops these perfectly light and delicious pancakes.
5 from 3 votes
Course Breakfast
Servings 24 pancakes


  • 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.
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