Lemon Ricotta Pancakes with Blueberry Syrup

A stack of these pillowy lemon ricotta pancakes served with a sweet blueberry syrup are what weekend brunch dreams are made of. These light and fluffy pancakes are infused with a subtle citrus flavour. They are slightly tangy thanks to the buttermilk, and the ricotta adds a rich creaminess. The burst of juicy blueberries in the syrup decorate the plate with a gorgeous fuchsia shade.


Blueberry Burst

During blueberry season, why not enhance this breakfast with even more fresh fruit! Once you've poured pancake batter into the pan, plop a few blueberries in your pancakes. The blueberries will be so juicy and burst as you bite into them.

Low Heat

These pancakes are fluffy and puffy. Cook them over low heat to make sure they cook through without burning the top and bottom of the pancakes.



All-purpose flour

Baking powder


Granulated sugar


Pure vanilla extract




Unsalted butter




Pure maple syrup


Kitchen scale

Large skillet / frying pan

Flat spatula to flip pancakes

Stand mixer fitted with the whisk attachment




Small saucepan

¼ tsp, 1 tbsp

Measuring cup

Bon appétit!


Lemon Ricotta Pancakes with Blueberry Syrup

These light and fluffy lemon ricotta pancakes are slightly tangy, creamy, and perfect for a weekend brunch. Pour a sweet syrup bursting with fresh, juicy blueberries over the stack of pancakes as a finishing touch.


Ariane | Miel et Ganache









  • 100g (¾ cup) all-purpose flour
  • 1 ½ tsp baking powder
  • ¾ tsp salt
  • 50g (¼ cup) granulated sugar
  • Zest of 1 lemon
  • 1 ½ tsp pure vanilla extract
  • 3 large eggs, separated
  • 170g (¾ cup) ricotta cheese
  • ¼ cup buttermilk
  • 2 tbsp unsalted butter, melted


  • 150g (1 cup) fresh blueberries
  • 1 tbsp (½ lemon) lemon juice
  • ½ cup pure maple syrup



  1. Whisk the flour, baking powder and salt together in a small bowl.  Set aside.
  2. Separate the egg yolks from the egg whites.
  3. Set the egg whites in the bowl of a stand mixer fitted with the whisk attachment.  Set aside.
  4. Add the sugar and lemon zest to a large bowl.
  5. Use your fingers to rub the zest into the sugar.  This helps release the lemon oils and make the sugar fragrant.
  6. Whisk in the vanilla.
  7. Whisk the egg yolks into the mixture.  
  8. Whisk in the ricotta, buttermilk and melted butter until incorporated.
  9. Whip the egg whites for 1 minute, until you reach stiff peaks.
  10. Use a spatula to gently fold the dry ingredients into the batter.
  11. Gently fold the egg whites into the batter.
  12. Heat a large pan over medium-low heat.
  13. Spray the pan with cooking spray (alternatively, you can use butter).
  14. Use a measuring cup to portion out ¼ cup of batter per pancake.
  15. Cook 3 pancakes at a time in the pan, cooking them for 2 minutes on each side.


  1. Place the blueberries and lemon juice in a small saucepan.
  2. Cook over medium heat for 5 minutes.  The berries will start to burst and the juice will thicken.  Stir often.
  3. Pour the maple syrup into the saucepan.  Let simmer until the syrup thickens a bit, up to 5 minutes, until you’ve reached your desired consistency (either pourable like a syrup, or thicker like a compote).  
  4. Pour over the cooked pancakes.
  5. Store in an airtight container in the fridge for up to 1 week.
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January 30, 2023
Marjolaine Bourget
I’ve only tasted 2 of two of your recipes so far but this one is by far my favourite! Shortbread always reminds me of my time in Scotland!
January 30, 2023
Marjolaine Bourget
Very chocolaty (is that even a word?) and very delicious! Thanks for letting me and The Peanut taste!