Description
These Blueberry Lemon Ricotta Pancakes are incredibly fluffy and bursting with fresh blueberry and zesty lemon flavors. Made with whole wheat flour and creamy ricotta, they strike the perfect balance between healthy and indulgent. Topped with a luscious homemade blueberry lemon syrup, these pancakes make a delightful and irresistible breakfast or brunch treat.
Ingredients
Scale
Pancakes:
- 1 and 1/2 cups whole wheat flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 3 large eggs
- 1 cup skim milk
- 1 cup part-skim ricotta cheese
- Zest & juice of 1 large lemon (or 2 small lemons)
- 1 and 1/2 cups fresh blueberries
Blueberry Syrup:
- 1 cup fresh blueberries
- 1/2 cup pure maple syrup, divided
- Zest & juice of half a large lemon
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, granulated sugar, baking powder, and kosher salt until well combined.
- Prepare Wet Ingredients: In a separate bowl, lightly beat the eggs. Then whisk in the skim milk, part-skim ricotta cheese, lemon zest, and lemon juice until smooth and well incorporated.
- Combine Batter: Stir the wet ingredients into the dry ingredients just until combined. Avoid overmixing to ensure fluffy pancakes. Carefully fold in 1 and 1/2 cups of fresh blueberries.
- Make Blueberry Syrup: In a small skillet, combine 1 cup of fresh blueberries, 1/4 cup pure maple syrup, and the zest and juice of half a lemon. Simmer over low heat while you cook the pancakes. The blueberries will soften, deepen in color, and some will burst to release their juices.
- Cook Pancakes: Heat a griddle or non-stick skillet over medium-low heat and spray with non-stick cooking spray. Using an ice cream scoop or large cookie scoop, drop about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook for another 2-3 minutes until golden brown and cooked through.
- Keep Warm: Transfer cooked pancakes to a platter or oven-safe pan. Keep them warm in a low-temperature oven while cooking the remaining batter. Wipe the griddle clean with a damp paper towel and re-spray with non-stick spray between batches for perfect pancakes.
- Finish Syrup: Once all pancakes are cooked, stir the remaining 1/4 cup maple syrup into the thickened blueberry syrup. Transfer the syrup to a serving dish.
- Serve: Serve the warm blueberry lemon syrup drizzled generously over the pancakes. Enjoy this fresh, fluffy, and irresistible breakfast delight!
Notes
- Use whole wheat flour for a healthier option that adds a nutty flavor and extra fiber.
- Part-skim ricotta keeps the pancakes moist and fluffy without too much fat.
- Cooking the syrup over low heat allows the flavors to meld and the blueberries to soften nicely.
- If you prefer, regular all-purpose flour can be used instead of whole wheat.
- Keep the pancakes warm in a low oven (around 200°F) while finishing the batch for best results.
- Fresh blueberries are best, but frozen may be used—do not thaw to avoid soggy batter.
