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Fluffy Lemon Ricotta Pancakes Recipe with Easy Blueberry Lavender Syrup

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These fluffy lemon ricotta pancakes are tender and airy, topped with a floral blueberry lavender syrup that adds a unique twist to your breakfast.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • 1 cup (250g) ricotta cheese, drained if watery
  • 2 tablespoons unsalted butter, melted, plus extra for cooking
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • For the Blueberry Lavender Syrup:
  • 1 cup (150g) fresh or frozen blueberries
  • 1/4 cup (80ml) water
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon dried culinary lavender buds
  • 1 tablespoon fresh lemon juice

Instructions

  1. In a large bowl, whisk together the flour, baking powder, and sugar.
  2. In a separate bowl, beat the eggs until frothy. Stir in the milk, ricotta cheese, melted butter, vanilla extract, lemon zest, and lemon juice until smooth.
  3. Gently fold the wet ingredients into the dry ingredients using a spatula, stirring just until combined. Some lumps are fine; do not overmix.
  4. Heat a non-stick skillet or griddle over medium heat and brush lightly with melted butter. The pan is ready when a drop of water sizzles but does not evaporate immediately.
  5. Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook the other side for 1-2 minutes until golden and cooked through.
  6. To make the blueberry lavender syrup, combine blueberries, water, honey, and lavender buds in a small saucepan. Simmer gently over medium-low heat, stirring occasionally, for 8-10 minutes until blueberries burst and syrup thickens.
  7. Stir in lemon juice and remove lavender buds with a fine mesh strainer if desired.
  8. Serve pancakes stacked on warm plates, spoon syrup generously over the top, and garnish with fresh lemon zest or extra berries.

Notes

Do not overmix the batter to keep pancakes fluffy; a few lumps are fine. Test pan heat with a small pancake first to avoid burning. Butter the pan between batches. Simmer syrup gently to avoid bitterness from lavender. Batter can be prepared the night before but pancakes may be less fluffy.

Nutrition

Keywords: lemon ricotta pancakes, blueberry lavender syrup, fluffy pancakes, breakfast recipe, easy pancakes, floral syrup, weekend brunch

Find it online: https://eliplate.com/fluffy-lemon-ricotta-pancakes-recipe-with-easy-blueberry-lavender-syrup/