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Fluffy Lemon Ricotta Pancakes with Warm Blueberry Maple Syrup

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Light, tangy, and comforting lemon ricotta pancakes served with a warm blueberry maple syrup. Perfect for a quick and delicious brunch treat.

Ingredients

Scale
  • 1 cup (250g) ricotta cheese, whole milk
  • 1 cup (125g) all-purpose flour, sifted
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 3/4 cup (180ml) whole milk
  • 2 tablespoons granulated sugar
  • Zest of 1 lemon
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter, melted (plus extra for cooking)
  • 1 cup (150g) fresh or frozen blueberries
  • 1/2 cup (120ml) pure maple syrup
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon (optional)

Instructions

  1. In a large bowl, whisk together the sifted flour, baking powder, sugar, and salt.
  2. In a separate bowl, beat the eggs lightly. Stir in the ricotta cheese, milk, melted butter, vanilla extract, and lemon zest until smooth.
  3. Pour the wet ingredients into the dry and gently fold with a spatula until just combined. Some lumps are okay.
  4. Warm a non-stick skillet or cast iron over medium heat. Add a small pat of butter and swirl to coat.
  5. Scoop about 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 2 minutes or until golden and cooked through.
  6. While pancakes cook, combine blueberries, maple syrup, lemon juice, and cinnamon in a small saucepan. Warm over low heat, stirring occasionally, until berries soften and syrup thickens slightly, about 5-7 minutes.
  7. Stack pancakes on plates, spoon warm blueberry maple syrup generously over the top, and garnish with extra lemon zest or fresh blueberries if desired.

Notes

Do not overmix the batter to keep pancakes tender and fluffy. Use room temperature eggs and milk for better mixing. Keep cooked pancakes warm in a low oven if making multiple batches. Frozen blueberries work well for the syrup. For gluten-free, substitute flour with almond or gluten-free blend. For dairy-free, use dairy-free ricotta and plant milk.

Nutrition

Keywords: lemon ricotta pancakes, blueberry maple syrup, fluffy pancakes, brunch recipe, easy pancakes, homemade syrup

Find it online: https://siennaspoon.com/fluffy-lemon-ricotta-pancakes-recipe-easy-homemade-with-warm-blueberry-maple-syrup/