Lemon Ricotta Pancakes with Blackberry Syrup are light and fluffy pancakes with lemon flavor that pairs well with the fresh blackberries.
Ricotta cheese may seem like an odd ingredient for a pancake, but it helps make them light and fluffy, like in these Blueberry Ricotta Pancakes.
This recipe has lemon and nutmeg. If you don't care for nutmeg, you can swap it for cinnamon, or just omit it.
I served these with a homemade fresh blackberry syrup. We really enjoyed the pairing of the lemon and blackberry!
Gluten Free Option
Use a Gluten Free 1:1 Baking Flour in place of the all purpose flour.
📖 Recipe
Lemon Ricotta Pancakes with Blackberry Syrup
Light and fluffy lemon ricotta pancakes served with a fresh blackberry syrup.
Ingredients
For the Blackberry Syrup:
- 1 ½ cups fresh blackberries
- ⅓ cup sugar
- ¾ teaspoon grated lemon zest
- 2 ½ tablespoons water
For the Pancakes:
- ¾ cup all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons sugar
- 1 cup ricotta cheese
- 2 eggs
- ⅔ cup milk
- 1 lemon (zested and juiced)
- Butter (for griddle)
Instructions
Make the Syrup:
- In a heavy saucepan, combine blackberries, sugar, lemon zest, and water. Mix gently.1 ½ cups fresh blackberries, ⅓ cup sugar, ¾ teaspoon grated lemon zest, 2 ½ tablespoons water
- Cook over medium heat, stirring constantly, until sugar dissolves. Bring to a boil over medium-high heat. Reduce heat and simmer uncovered for 8 minutes, stirring occasionally until fruit is soft.
- While cooking 2-3 minutes more, gently mash fruit against sides of pan with a wooden spoon or a spatula. Cool to lukewarm.
- If desired, strain syrup by pressing through a fine-mesh sieve to remove seeds and pulp.
Make the Pancakes:
- Preheat a nonstick griddle.
- In a small bowl, combine flour, baking powder, nutmeg, salt, and sugar.¾ cup all purpose flour, 1 tablespoon baking powder, ½ teaspoon ground nutmeg, ¼ teaspoon salt, 2 tablespoons sugar
- In a large bowl, whisk together the cheese, eggs, milk, and lemon juice and zest.1 cup ricotta cheese, 2 eggs, ⅔ cup milk, 1 lemon
- Whisk the flour mixture into the wet ingredients until just combined.
- Brush the hot griddle with butter. For each pancake, pour approximately ¼ cup measure of the batter on the griddle and cook until light and golden. Repeat until no batter remains.Butter
Notes
Syrup recipe adapted from Cooks.com
Pancake recipe adapted from Bobby Flay
Nutritional information is only an estimate and will vary based on your ingredients and substitutions.
You're Gonna Bake It After All
bakeitafterall.com
Nutrition
Calories: 741kcalCarbohydrates: 106gProtein: 29gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 237mgSodium: 1.129mgPotassium: 618mgFiber: 9gSugar: 57gVitamin A: 1.165IUVitamin C: 52mgCalcium: 789mgIron: 5mg
Tried this recipe?Let us know how it was!
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