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.
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Lemon 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 (320 ml) ricotta cheese
- 2 tbsp sugar
- 1 1/2 tbsp freshly grated lemon zest
- 1/2 cup (120 ml) all-purpose flour
- Melted butter for brushing the griddle
- 1 cup (240 ml) frozen blueberries
- 1/4 cup (60 ml) sugar (for blueberry syrup)
- 1/4 cup (60 ml) water
- 1 tbsp 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
Find it online: https://honestcooking.com/best-lemon-ricotta-pancakes-recipe/
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- Shiso Meyer Lemon Tart
- Blueberry Ricotta Muffins with Lemon Sugar Topping
Frequently Asked Questions
Why do you beat the egg whites separately and fold them in?
The article calls this the “magical part” of the recipe. Beating the 4 egg whites to stiff peaks and then gently folding them into the ricotta-yolk batter traps air, which makes the pancakes exceptionally light and fluffy despite the dense cheese base. The notes specifically warn that you must beat the whites to stiff peaks before folding — deflating them by over-mixing collapses that structure.
Should I serve these pancakes immediately or can I make them ahead?
Serve immediately — the notes explicitly say to serve for the best texture. Because the fluffiness comes from the beaten egg whites, the pancakes will lose their pillow-like structure as they cool. The blueberry syrup, however, can be made ahead and stored in the refrigerator for up to a week, so that part can be prepared in advance.
How do I make the blueberry syrup and can I use fresh instead of frozen blueberries?
Combine 1 cup frozen blueberries, ¼ cup sugar, ¼ cup water, and 1 tbsp lemon juice in a small saucepan. Simmer over medium heat, stirring occasionally, for about 10 minutes until the berries break down and the syrup thickens. The notes add that letting it simmer longer will give a thicker consistency. Fresh blueberries can be substituted for frozen at a 1:1 ratio.
