My addiction to lemons is real, recognized and wholeheartedly accepted. This latest episode in lemon mania comes from way back in the good ol’ days (A.K.A. the ’90s). If you’re new to this particular recipe, let me introduce you to the lightest, fluffiest, most perfect pancakes ever. All other pancakes should really just stop trying.
I mean, it starts with lemon zesting, so it’s automatically great. Then you take that lemon zest and mix it with egg yolks, CHEESE and a teensy bit of sugar. 
You might be wondering where the egg whites went. They’re the magical part: beaten to stiff peaks and then folded into the batter.
GENIUS.
All the other pancakes are mostly flour and milk. These pancakes are all like get that milk outta here – replace it with cheese! Cut most of that flour out – don’t need it! Throw in more eggs though, and make all of that fat seem pillowly light through the magic of egg whites!
And when these pancakes are in my house, they also request to be drenched in homemade blueberry syrup. These are some smart pancakes.
A close friend of my mom’s first made these pancakes for me. She owned a B&B when I was little and these were in her regular rotation. It’s easy to see why.
PrintLemon Ricotta Pancakes with Blueberry Syrup
- Total Time: 30 minutes
- Yield: 10 pancakes 1x
Description
These lemon ricotta pancakes are incredibly light and fluffy, with a hint of lemon zest, topped with a homemade blueberry syrup for a perfect weekend breakfast treat.
Ingredients
- 4 large eggs, separated
- 1 1/3 cups ricotta cheese
- 2 tablespoons sugar
- 1 1/2 tablespoons freshly grated lemon zest
- 1/2 cup all-purpose flour
- Melted butter for brushing the griddle
- 1 cup frozen blueberries
- 1/4 cup sugar (for blueberry syrup)
- 1/4 cup water
- 1 tablespoon lemon juice
Instructions
- In a large bowl, whisk together the egg yolks, ricotta, sugar, and lemon zest until smooth.
- Add the flour to the yolk mixture and stir until just combined. Do not overmix.
- In a separate bowl, using an electric mixer, beat the egg whites until they form stiff peaks.
- Gently fold the beaten egg whites into the ricotta mixture, being careful not to deflate the egg whites.
- Heat a griddle or non-stick skillet over medium heat and brush with melted butter.
- Pour about 1/4 cup of the batter onto the griddle for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
- For the blueberry syrup, combine the frozen blueberries, sugar, water, and lemon juice in a small saucepan over medium heat.
- Bring the mixture to a simmer, stirring occasionally, until the blueberries have broken down and the syrup has thickened, about 10 minutes.
- Serve the pancakes warm, drizzled with the blueberry syrup.
Notes
For best results, make sure to beat the egg whites to stiff peaks before folding them into the batter. This will ensure the pancakes are light and fluffy. The blueberry syrup can be made ahead of time and stored in the refrigerator for up to a week. If you prefer a thicker syrup, let it simmer a bit longer. Serve the pancakes immediately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 13
- Sodium: 150
- Fat: 12
- Carbohydrates: 28
- Fiber: 1
- Protein: 9
- Cholesterol: 110
