Lemon Ricotta Pancakes with Blackberry Syrup

These ricotta pancakes are light and fluffy, tangy and fruity, and better for you than traditional ricotta pancakes all at the same time.

Commission links below. If you shop through these links, I get a small percentage of the sale, at no extra cost to you! Thank you for your support.

Lemon ricotta pancakes with blackberry syrup
Lemon ricotta pancakes with blackberry syrup

Lemon Ricotta Pancakes with Blackberry Syrup

Jacklin Altman
One of my go-to dishes when I go out to brunch is ricotta pancakes.  They’re light and fluffy, filling, and usually paired with a tasty topping. My version uses light ricotta and features a quick, homemade, better-for-you blackberry syrup, so you can enjoy a big stack at home and make it fit your lifestyle.
0 from 0 votes
Prep Time 15 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 8
Calories 201 kcal


  • Small Saucepan
  • Skillet


  • 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
Blackberry syrup:
  • 2 cups fresh blackberries
  • 1 tsp lemon juice
  • 1/4 cup sugar
  • 1/4 cup water


  • 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!


Calories: 201kcalCarbohydrates: 34gProtein: 7gFat: 4gSaturated Fat: 2gCholesterol: 52mgSodium: 347mgPotassium: 161mgFiber: 3gSugar: 13gVitamin A: 254IUVitamin C: 10mgCalcium: 175mgIron: 2mg
Keyword lemon, breakfast, vegetarian, Pancakes, ricotta, blackberry
Tried this recipe?Add your thoughts below in the comments or post on social media and tag @foodbythegram!

1 thought on “Lemon Ricotta Pancakes with Blackberry Syrup”

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Other Recipes You May Like

plate of pumpkin pancakes
greek yogurt

Pumpkin Greek Yogurt Pancakes

Tons of Fall flavor without the points, these pumpkin pancakes are sure to become a breakfast staple in your home. I typically get ~ 12 pancakes out of this recipe, at 1 WW point each!

View Recipe
plate of lemon caper tuna pasta

Lemon Caper Tuna Pasta

This lemon caper tuna pasta, made in partnership with Portofino Tuna, is a perfect weeknight meal. It comes together quickly in one pot, and is fully of bright, fresh flavor!

View Recipe

Subscribe Today

You’ll get updates of my best new content and you can unsubscribe at any time.