Description
Delight in these fluffy Lemon Ricotta Pancakes topped with a vibrant Blueberry Syrup. This recipe combines zesty lemon flavor with creamy ricotta for a light, tender pancake that pairs perfectly with a sweet, homemade blueberry syrup. Ideal for a refreshing and indulgent breakfast or brunch treat.
Ingredients
Scale
Pancakes
- 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
Blueberry Syrup
- 1 cup fresh or frozen blueberries
- 1/4 cup maple syrup
Instructions
- Prepare Wet Ingredients: In a large bowl, whisk together ricotta cheese, milk, eggs, vanilla extract, lemon zest, and lemon juice until the mixture is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt thoroughly.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to ensure fluffy pancakes.
- Heat Cooking Surface: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip carefully and cook the other side until golden brown and cooked through.
- Make Blueberry Syrup: In a small saucepan, combine blueberries and maple syrup. Cook over medium heat, stirring occasionally, until the blueberries burst and the syrup thickens slightly, about 5-7 minutes.
- Serve: Serve the warm lemon ricotta pancakes topped generously with the blueberry syrup for a delicious breakfast or brunch.
Notes
- Use fresh lemon zest and juice for the best lemon flavor.
- You can substitute milk with buttermilk for a tangier taste and fluffier texture.
- Make sure not to overmix the batter to keep the pancakes tender.
- If using frozen blueberries for the syrup, thaw slightly for easier cooking.
- Butter or oil can be used for cooking; butter adds richer flavor.
- Leftover pancakes can be refrigerated and reheated in a toaster or skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: lemon ricotta pancakes, blueberry syrup, breakfast, brunch, fluffy pancakes, homemade syrup, lemon zest pancakes
