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Fluffy Lemon Ricotta Pancakes Drizzled with Luscious Berry Syrup - Featured Image

Fluffy Lemon Ricotta Pancakes Drizzled with Luscious Berry Syrup

Learn how to make delicious Lemon Ricotta Pancakes with Berry Syrup. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Here’s a simple list of ingredients you’ll need to whip up a batch of these delightful pancakes. You probably have most of these in your pantry already!

  • 1 cup ricotta cheese
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted
  • 1 cup mixed berries (fresh or frozen)
  • 1/4 cup maple syrup

If you’re missing an ingredient, don’t fret! You can substitute Greek yogurt for ricotta, and if you’re out of fresh berries, frozen ones will do just fine.

Instructions

Let’s get into the fun part—making these pancakes! Follow these steps, and you’ll have a breakfast treat that’s sure to impress.

  1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, combine the ricotta, eggs, lemon zest, lemon juice, milk, and vanilla extract. Whisk until smooth.
  3. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; lumps are okay.
  4. Heat a non-stick skillet over medium heat and melt a bit of butter in it. Pour 1/4 cup of batter for each pancake onto the skillet.
  5. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2 minutes, or until golden brown.
  6. For the berry syrup, combine the berries and maple syrup in a small saucepan over medium heat. Cook until the berries are soft and the syrup is warm.
  7. Serve the pancakes warm, topped with the berry syrup.

These pancakes are a hit every time I make them. The key is not to rush—let the batter sit for a few minutes before cooking to get those extra fluffy pancakes.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Lemon Ricotta Pancakes with Berry Syrup, recipe, cooking, food