Fluffy Lemon Ricotta Pancakes with Blackberry Syrup
Fluffy, light, and soft, these lemon ricotta pancakes are incredibly light, with a slight tang from the ricotta; they make for the perfect Sunday breakfast!
I don’t know about you, but I am ready for the summer—starting with a fresh batch of these lemon ricotta pancakes! They’re the perfect Sunday brunch, and paired with a homemade blackberry syrup, it’s basically heaven on a plate. And the best part? They’re so easy to make!
What are Lemon Ricotta Pancakes?
Instead of your traditional buttermilk pancakes, these are made with a good dose of lemon juice and ricotta for a light and summery flavor. They’re super easy to make, flavorful, and a pretty balanced breakfast—along with an extra protein boost from the ricotta cheese, these pancakes have a smaller amount of sugar in the batter that gives it the perfect flavor!
Ingredients for Lemon Ricotta Pancakes
Besides one or two ingredients, these pancakes use common pantry staples!
For the pancakes, you’ll need:
-
- All-purpose flour
- Baking soda
- Baking powder
- Buttermilk
- Whole milk ricotta
- Eggs
- Granulated sugar
- Vanilla
- Lemon juice and zest
For the blackberry syrup:
-
- Blackberries
- Sugar
- Lemon juice
- Water
- Corn starch (optional, but it thickens the syrup if you prefer)
I hope you like this recipe as much as my family did; we absolutely devoured these on the first go around. If you have any questions, leave them for me in the comment section—otherwise, happy pancake making!
Fluffy Lemon Ricotta Pancakes with Blackberry Syrup
Ingredients
For the pancakes:
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- ¾ teaspoon baking powder
- 1½ cups buttermilk (at room temperature)
- 1 cup whole milk ricotta
- 2 eggs (at room temperature)
- ¼ cup granulated sugar
- 1 teaspoon vanilla
- 2 tablespoons lemon juice
- Zest of one lemon
For the blackberry syrup:
- 3 cups fresh blackberries
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup water
- ½ to 1 tablespoon cornstarch optional
Instructions
- Make the blackberry syrup. Mix the blackberries, sugar, lemon juice, and water together in a medium-sized saucepan. Place the pot on medium heat and boil for two minutes. If you like a thicker syrup, whisk together the cornstarch with a bit of water, then add it to the blackberry mixture.
- Mash the blackberries until your preferred texture is reached, or blend it in a food processor and strain to remove the seeds. Set the syrup aside (it will thicken as it cools).
- Make the pancakes. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In another bowl, rub together the lemon zest and granulated sugar for about a minute, until the sugar clumps and is fragrant. Add the vanilla, eggs, milk, ricotta, and lemon juice to the sugar and mix until well combined.
- Gently fold the in the dry ingredients until just combined (a few lumps are okay).
- Heat a griddle to medium or medium-high heat and coat with nonstick spray or butter, then pour the pancake batter onto the griddle (about ¼ to ⅓ cup). Once the pancakes begin to bubble and become matte on top, flip the pancakes and cook for 2-3 minutes more (or until the pancakes are cooked through).
- Repeat this process with the rest of the batter, then serve the pancakes warm with the blackberry syrup.
