Lemon Ricotta Pancakes with Blueberry Syrup…Oh My!
The Optimistic House Husband
The Optimistic House Husband
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  • 4 eggs in a large bowl with 1/4 cup sugar until well combined. Add 6 tablespoons melted butter. You’ll want to allow it to cool a bit so you don’t cook the eggs, or, do as I do and just pour it in slowly and whisk the whole time. Then add 1 1/2 cup milk. I sometimes use 3/4 cup milk and 3/4 cup 1/2 and 1/2, if it’s all I have, but feel free to be a little flexible here. Next add 2 cups flour, 2 tablespoons baking powder, and 1/2 teaspoon salt. Finally, mix in the zest of 1 lemon and 15 oz ricotta cheese. I used the whole milk variety, but if you’re concerned about the fat, feel free to use the part skim or skim.
  • 1/4 cup measure. Since the batter is so thick, you may need to spread it out a bit. Let them go just a minute or two, until the bottom is golden. Because of the cheese, these usually don’t get the nice bubbles that plain pancakes get, so just use your spatula to check. Turn them over and cook for another minute or two until nice and golden.
  • 2 pints blueberries and 1/4 cup maple syrup into a small saucepan with a pinch of salt. Heat them over medium heat, stirring occasionally, for 10 minutes until the berries have all burst and the sauce has thickened. I usually do this the day before and let it cool. You can always quickly re-heat, but it’s too hot right off the stove.
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