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The BEST Lemon Ricotta Pancakes with Fresh Blueberry Syrup
Updated: May 26
How to Make Light and Fluffy Homemade Ricotta and Buttermilk Pancakes with Lemon Ricotta Cream and Fresh Blueberry Syrup
Imagine sinking your fork into a stack of golden-brown pancakes, each bite melting in your mouth with a delightful mix of textures and flavors. Picture the tangy richness of lemon-infused ricotta cream, adding a creamy contrast to the light and airy pancakes. And let's not forget about the pièce de résistance – the sweet, syrupy goodness of fresh blueberry syrup cascading over the top, bursting with juicy flavor with every mouthful. Hello breakfast heaven!
Follow along here or click the link below for your FREE recipe printable.
INGREDIENTS
PANCAKES
1 1/2 cups all purpose flour
2 tsp baking powder
1/3 cup granulated sugar
1 tsp salt
3 eggs
1 1/2 tsp vanilla
1/2 cup whole milk ricotta cheese
1 3/4 cup buttermilk (can add regular milk to thin)
LEMON RICOTTA CREAM
1 1/2 cups heavy cream
1/2 cup powdered sugar
1/2 cup whole milk ricotta cheese
juice and zest of 1 large lemon
BLUEBERRY SYRUP
2 cups fresh blueberries
1/2 cup granulated sugar
water
1 Tbl corn starch (optional)
DIRECTIONS
For the pancakes, mix together flour, baking powder, sugar and salt in a large bowl, make a well in the center and set aside. In a separate bowl whisk together eggs, vanilla, ricotta and buttermilk. Pour into the dry ingredients and mix until combined. Heat a griddle to 350° and cook pancakes until golden brown.
For the lemon ricotta cream, whip heavy cream in a mixing bowl on medium speed until soft peaks form. Add in powdered sugar and mix until stiff peaks form. Gently fold in ricotta and lemon with zest.
For the syrup, in a pot place fresh blueberries, sugar and enough water to cover the blueberries. Heat on medium and cook down until blueberries burst and release their juice and begin to thicken about 15-20 minutes, stirring often. At this point you can use an immersion blender and blend the mixture until you reach your desired consistency. If it is still too thin, whisk in cornstarch and cook an additional 5 minutes.
Serve pancakes topped with cream and blueberry syrup, a dash of powdered sugar and few extra fresh blueberries. ENJOY!
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