These pancakes are honestly so perfect.
When I think of pancakes, such a cozy, comforting scene pops into my mind. Sunday morning, kind of overcast outside…definitely a day that all you want to do is stay indoors. The fire is lit (even if it’s spring, because let’s be honest I like to sit by the fire all year long), a candle is burning, it’s about 9am and after a warm cup of tea and a few pages of a good book, the only thing you could possibly think of doing is whipping up some pancakes.
Just writing that scene makes me so excited for next Sunday! There’s honestly nothing better on a relaxing, lazy morning at home. Pancakes aren’t difficult to make, but when you’re making them from scratch (which is always the way to go), it feels like a special, out of the ordinary, event.
Ok so about the pancakes… I developed a pancake recipe a while ago for wintertime and was super happy with how the pancake itself turned out. It was fluffy, extremely buttery, and had a deep flavor. I decided to work off that recipe to create these lemon ricotta pancakes, which are bursting with bright citrus tanginess. I adjusted some numbers, took out and added some ingredients, and the result was so much better than I expected (especially since I was just winging it like I do when I cook, which is usually a big no for baking). The pancake stayed extremely moist, had a creamy texture from the ricotta cheese, and a subtle tang from the lemon. I use both the zest and juice, which is the only way to get the most flavor.
After sitting down to a nice, big plate of these pancakes, I was torn with how I liked to eat them. I had made a simple blueberry syrup for the top, which was delicious and the perfect combination with the lemon flavor. But I also tried them plain with lots of maple syrup. There was something about the simplicity of eating them like this… the lemon came through, the flavors weren’t overpowering, everything just balanced out so nicely. So, I’ve included the blueberry syrup which is so, so good if you have a taste for it, but also perfectly fine to leave this out and use a decadent drizzle of pure maple syrup. Enjoy!
- 2 ½ cups all-purpose flour
- ½ cup brown sugar
- 2 tbsp + 1 tsp baking powder
- 1 tsp salt
- 4 eggs
- 10oz whole milk ricotta cheese
- 2 cups milk
- 1 tbsp lemon juice
- 2 tsp lemon zest
- 2 tsp vanilla extract
- butter, to cook
- maple syrup
- powdered sugar
- 12oz fresh blueberries
- 2oz sugar (or honey)
- ½ cup water, plus more if needed
- Whisk the flour, brown sugar, baking powder, and salt together in a large bowl until incorporated. In a separate bowl, beat the eggs. Add in the ricotta cheese and whisk until smooth. Add the milk, lemon juice, lemon zest, and vanilla to the egg mixture. Whisk to combine. Slowly pour the wet ingredients into the flour mixture, whisking until the flour soaks up the liquid and the mixture is homogenous. Heat a griddle or skillet over medium heat. Working in batches, add a tablespoon of butter at a time to the griddle or skillet and let melt (it will take only seconds). Ladle the pancake batter onto the surface, creating your desired size pancakes and evenly spacing them apart. Cook on one side until golden brown and bubbles begin to form on the top. Using a spatula, flip the pancake over and finish cooking on the other side. Keep the pancakes warm as you finish cooking all the batter.
- Combine the blueberries, sugar, and water in a saucepan over medium high heat. Let the sugar dissolve and the mixture begin to bubble. Once the blueberries start to burst, reduce the heat and simmer until you’re left with a syrupy sauce. If you let it cook too long and the sauce becomes thick and clumpy, just add a little more water and simmer again.
- Serve the pancakes in a big stack with a piece of butter and lemon slice on top. Drizzle with a generous amount of maple syrup or blueberry syrup. Or, better yet, both! Sprinkle with powdered sugar to finish.