Indulge your taste buds in a symphony of flavors with our Lemon Ricotta Pancakes with Blueberry Syrup recipe. These pancakes are not just your ordinary breakfast fare; they are light, fluffy, and bursting with lemony goodness. Paired with a delightful blueberry syrup, this dish is sure to elevate your breakfast experience to new heights. Join us as we dive into the world of pancake perfection and learn how to create these delectable treats from scratch.
Ingredients
Lemon Ricotta Pancakes
- 2 ½ cups all-purpose flour
- ½ cup light brown sugar
- 2 tbsp + 1 tsp baking powder
- 1 tsp salt
- 4 eggs
- 10oz whole milk ricotta cheese
- 2 cups whole milk
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- Butter, for cooking
- Warm maple syrup
- Powdered sugar
Blueberry Syrup (optional)
- 12oz fresh blueberries
- ¼ cup granulated sugar
- 1 tsp lemon zest
- ½ cup water, plus more if needed
Instructions
- In a large mixing bowl, whisk together the flour, light brown sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs and then add the ricotta cheese, whole milk, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Heat a skillet or griddle over medium heat and add a small amount of butter.
- Once the butter has melted and the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter, adding more butter to the skillet as needed.
- Serve the pancakes warm with a drizzle of warm maple syrup and a dusting of powdered sugar.
Cook Notes and Variations
- For extra lemon flavor, you can add a few drops of lemon extract to the batter.
- If you prefer thicker pancakes, you can use less milk in the batter.
- Feel free to add other mix-ins to the batter, such as blueberries or chocolate chips, for added flavor and texture.
- For a gluten-free version, you can use a gluten-free flour blend in place of all-purpose flour.
FAQs (Frequently Asked Questions)
Q: Can I make the pancake batter ahead of time? A: Yes, you can prepare the pancake batter ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to give it a good stir before using it.
Q: Can I freeze the pancakes? A: Yes, you can freeze the cooked pancakes for later use. Place them in a single layer on a baking sheet and freeze until firm, then transfer them to a resealable plastic bag or container. To reheat, simply pop them in the toaster or microwave until warmed through.
Q: Can I use frozen blueberries for the syrup? A: Yes, you can use frozen blueberries for the syrup. Just be sure to thaw them before using, and adjust the amount of water as needed to achieve your desired consistency.
Keto and Low-Carb Versions
For those following a keto or low-carb diet, you can make a few simple substitutions to create a version of Lemon Ricotta Pancakes that fits your dietary needs:
- Replace all-purpose flour with almond flour or coconut flour for a low-carb option.
- Use a keto-friendly sweetener such as erythritol or stevia in place of brown sugar.
- Substitute whole milk with unsweetened almond milk or coconut milk to reduce the carb content.
With these substitutions, you can enjoy the delicious flavors of Lemon Ricotta Pancakes while staying within your dietary goals.
Lemon Ricotta Pancakes with Blueberry Syrup are a delightful way to start your day. With their fluffy texture, tangy lemon flavor, and sweet blueberry syrup, these pancakes are sure to become a breakfast favorite. Whether enjoyed on a lazy weekend morning or served as a special brunch treat, these pancakes are bound to impress. So gather your ingredients, fire up the griddle, and get ready to savor every delicious bite. Your taste buds will thank you!
