If you’re someone who loves an indulgent breakfast (that’s still filling and made a bit lighter), then you’re going to want to stick around. These lemon ricotta pancakes are pure breakfast bliss, with a tangy and sweet blackberry syrup (made with real blackberries – no fake stuff here) to tie it all together. It’s the perfect sweet, fruity, tangy, tart combo that I simply can’t get enough of, and I think you’ll love it too.
Making Lemon Ricotta Pancakes
Making these lemon ricotta pancakes is a breeze, and they taste just like what you’d order at a restaurant in my opinion. Light, fluffy, fruity, with a subtle tang from fresh lemon- truly just the best. Combine all of your dry ingredients in a bowl, and then mix them together. In another small bowl, combine your milk, eggs, ricotta, lemon juice, and zest and mix. Combine the wet and dry ingredients and voila – pancake batter.
Then, just spray your pan or griddle pan with non-stick cooking spray (or use oil, butter, etc) and put down about 1/4 cup of batter. Once you see bubbles (about 2 min), it’s time to flip. Let them cook for another minute or so, until golden brown on both sides, and then set aside.
Store pancakes in an airtight container in the fridge for up to 4 days. I recommend storing the syrup separately so they don’t get soggy!
Making Blackberry Syrup
This syrup is so simple and SO good (like I would eat it on a piece of cardboard). Wash your fresh blackberries, and combine with water and sugar in a small saucepan. Cook over high heat until it comes to a boil, and let boil for 2 minutes. Then reduce to a simmer and let simmer for 5. Add lemon juice in the last 2 minutes of cooking to help thicken the syrup a bit (but it should be pretty runny). You can mash your blackberries or leave them whole in there. Pour some over your pancakes and enjoy!
Looking for more pancake ideas?
Lucky for you, pancakes are kind of my favorite. Try my Cottage Cheese Pancakes for a high protein option, or Healthier Greek Yogurt Pancakes if you’re not into cottage cheese. My Blueberry Pancake Poppers are a great bite-sized pancake option (no flipping required), and I even have a recipe for Gluten Free Banana Pancakes and a Gluten Free Banana Pancake Bake. Enjoy!
Lemon Ricotta Pancakes with Blackberry Syrup
Equipment
- Small Saucepan
- Skillet
Ingredients
- 1 ½ cups All Purpose Flour
- 1 Tbsp baking powder
- 2 Tbsp granulated sugar
- ½ tsp salt
- 1 cup milk I used 2%
- 1/2 cup ricotta I used low fat
- 2 eggs
- 1 tsp vanilla
- 3 Tbs fresh lemon juice
- 2 Tbs fresh lemon zest
- Oil spray for cooking
- 2 cups fresh blackberries
- 1 tsp lemon juice
- 1/4 cup sugar
- 1/4 cup water
Instructions
- Combine syrup ingredients in a small saucepan and bring to a boil for ~2 min. Then reduce heat to low and simmer for 5. Remove from heat and let cool.
- Combine flour, baking powder, sugar, salt and whisk together in one bowl. Create a well in the center. (Note: if you have a sifter, sift the dry ingredients into the wet ones instead of the well method!)
- In another bowl, combine ricotta, milk, egg, lemon juice, lemon zest, vanilla and combine thoroughly.
- Pour wet into dry ingredients and fold together until batter is smooth. Little lumps from ricotta are ok!
- Heat up a pan to medium heat. Spray with oil, and pour roughly 1/4 cup of batter for big pancakes. Once you see bubbles, flip!
- Top your stack with blackberry syrup and enjoy!
1 thought on “Lemon Ricotta Pancakes with Blackberry Syrup”
Lovely pancakes. Thanks for sharing your recipe. This one is a keeper.