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Lemon Ricotta Pancakes with Blueberry Syrup

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  • Author: Brittany Everett
  • Total Time: 30 minutes
  • Yield: 10 pancakes 1x


The pancakes to end all pancakes.


  • 4 large eggs, separated
  • 1 1/3 cups ricotta
  • 2 tablespoons sugar
  • 1 1/2 tablespoons freshly grated lemon zest
  • 1/2 cup all-purpose flour
  • melted butter for brushing the griddle

Blueberry Syrup

  • 1 cup frozen blueberries (fresh would work if you have them)
  • 1/2 cup maple syrup
  • 1/4 cup honey
  • 2 tablespoons fresh lemon juice


Lemon Ricotta Pancakes

  1. In a bowl whisk together the egg yolks, ricotta, sugar, and lemon zest. Add the flour and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks. Whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly.
  2. Heat a griddle over medium heat until it is hot enough to make drops of water scatter over its surface. Brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/3-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a wire rack set over a baking sheet and keep them warm in a preheated 200°F oven.

Blueberry Syrup

  1. Combine all ingredients in a small saucepan. Cook over medium heat, stirring occasionally, until the honey dissolves. Bring the mixture to a simmer and let it simmer for 1-2 minutes. Puree the syrup in a blender or with an immersion blender. Makes about 1 cup of syrup.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
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