Dinner

Lemon Ricotta Pancakes with Blueberry Syrup Recipe

ByJack Voss October 22, 2025October 22, 2025

Introduction

These lemon ricotta pancakes are delightfully light and fluffy, with a bright citrus flavor that pairs perfectly with sweet blueberry syrup. They make a refreshing twist on classic pancakes, perfect for a special breakfast or brunch.

A stack of six thick blueberry pancakes with a golden-brown outside and visible blueberries inside, set on a white plate. On top of the stack is a pat of melting butter and a small cluster of fresh blueberries, with amber syrup being poured over them, cascading down the sides. Beside the stack on the plate are lemon slices, more fresh blueberries, and a single separated pancake with powdered sugar sprinkled on it. A metal fork rests on the plate near the separated pancake. The scene is set against a white marbled texture with a pale pink rose in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup ricotta cheese
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
2 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon zest
2 tablespoons lemon juice
Butter or oil for cooking
1 cup fresh or frozen blueberries
1/4 cup maple syrup

Instructions

Step 1: In a large bowl, whisk together the ricotta cheese, milk, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
Step 2: In another bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Step 3: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep pancakes tender.
Step 4: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Step 5: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Step 6: In a small saucepan, combine the blueberries and maple syrup. Cook over medium heat until the blueberries burst and the syrup thickens slightly.
Step 7: Serve the pancakes warm, topped with the blueberry syrup.

Tips & Variations

Use fresh lemon zest and juice for the best citrus flavor.
If you prefer a sweeter pancake, add a little more sugar or drizzle extra maple syrup on top.
Try swapping the blueberry syrup for strawberries or raspberries for a different fruity topping.
For dairy-free pancakes, substitute the ricotta with mashed banana or a plant-based ricotta alternative.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave until warmed through. Store blueberry syrup separately in the fridge for up to 3 days and reheat in a small saucepan before serving.

How to Serve

A tall stack of six golden-brown blueberry pancakes sits on a white plate, each pancake thick and fluffy with visible blueberries inside. The top pancake has a small pat of melting butter and fresh blueberries, while golden syrup is being poured over the stack, dripping down the sides. A few blueberries and a pancake piece with powdered sugar are placed on the plate beside the stack. In the background, there are lemon slices and a soft pink rose in a glass, all set on a white marbled surface with a beige cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to cook the pancakes immediately after mixing to keep them fluffy. However, you can prepare the batter and refrigerate it for up to 2 hours before cooking.