Lemon Ricotta Pancakes with Blueberry Maple Syrup


Lemon Ricotta Pancakes with Blueberry Maple Syrup | From My Sweet Heart

It is so nice when I have time to make breakfast.  Actually, it is so nice when I have time to EAT breakfast!  Most mornings I find myself standing at my kitchen counter and gulping down a yogurt; or just grabbing a Starbucks along the way to work.  Sometimes it just feels good to slow down and treat yourself right and make something a little special.

These lemon ricotta pancakes are that little something special.  The ricotta makes these pancakes a little savory.  The lemon keeps them light and fresh.  And the maple and blueberries add just the right amount of sweetness.  A great idea for breakfast or brunch.  And it’s definitely a great way to start the day!



These are absolutely my favorite pancakes to make and eat.  (Though banana pecan pancakes take a close second!)


Lemon Ricotta Pancakes with Blueberry Maple Syrup | From My Sweet Heart


This sauce really showcases summer’s beautiful, fresh blueberries.  I’ve never used frozen blueberries, though I’m sure they’d work out well.  As a matter of fact, it’s worth freezing some fresh blueberries to make this sauce again in the fall and winter.  It’s perfect for regular pancakes, too!  The sauce takes about 15 minutes to simmer.  By the time you are done making the pancakes, the syrup will be ready.  So let’s start with the blueberry sauce first!


Level of difficulty:  easy

Yields:  about 2 cups of syrup and roughly 16 pancakes

– Adapted from the Food Network –


  • 2 cups of fresh blueberries
  • 1 cup of pure maple syrup
  • 2 Tablespoons of sugar
  • 1 cinnamon stick
  • 1 large strip of lemon rind


Lemon Ricotta Pancakes with Blueberry Maple Syrup | From My Sweet Heart

Simply combine all of these ingredients in a small saucepan and bring to a simmer over medium heat.  One thing I may suggest is to hold back about 1/2 cup of the blueberries.  The blueberries will break down while they cook.  I love adding the whole blueberries into the mix right before I am ready to serve the pancakes.


Honestly, these pancakes are just too good.  They are a little thinner than your average pancake.  But if you stack about 5 or 6 of them together and then drizzle them with the syrup and garnish with the blueberries…….it’s about as close as you can get to eating cake for breakfast!

And I LOVE cake for breakfast!  Don’t you?


Lemon Ricotta Pancakes with Blueberry Maple Syrup | From My Sweet Heart



  • 1 1/2 cups of all purpose flour
  • 2 Tablespoons of baking powder
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon of salt
  • 1/4 cup of sugar
  • 1 (15 ounce) container of whole milk ricotta cheese
  • 4 large eggs
  • 1 1/3 cups of whole milk
  • 2 lemons, juice and zest of both



Lemon Ricotta Pancakes with Blueberry Maple Syrup | From My Sweet Heart

Mix your dry ingredients (flour, baking powder, nutmeg, salt and sugar) in a medium bowl.  In a separate large bowl, combine all of your wet ingredients ( ricotta cheese, eggs, milk, lemon juice and lemon zest).  Slowly whisk your dry ingredients into your wet ingredients, making sure all are combined well.  Heat your skillet or griddle and spray with cooking spray or melt a small amount of butter.  (It’s Sunday, and I’m having pancakes, so I’m using butter!)  Drop the batter into the pan by 1/4 of a cup.  (You may certainly make yours larger or smaller).  Cook the pancakes until they are browned to your liking on each side.

Enjoy each and every lemony, sweet bite!


Lemon Ricotta Pancakes with Blueberry Maple Syrup | From My Sweet Heart


You know, I mentioned that this is a great breakfast or brunch idea.  But I’ve been making this recipe for several years now.  And sometimes I actually enjoy having this for dinner.  (Minus the coffee!)


Lemon Ricotta Pancakes with Blueberry Maple Syrup | From My Sweet Heart

What’s YOUR favorite kind of pancake???


For more breakfast and brunch ideas try my:


Baked French Toast

Sugared Donut Muffins

Chocolate Strawberry Turnovers



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  1. says

    I just died when I saw this on facebook, they looked so fantastic small and look even better big 😀
    Time to make this full size and edible 😉


  2. says

    I always say breakfast is my least favorite meal of the day….I just have a hard time thinking of something scrumptious to eat early in the morning. Now… if these were put in front of me….. I may have to change my mind. :)

    Hope you had a great holiday weekend!

    • Anne Boeckl says

      Thanks Ramona….and breakfast isn’t usually a luxurious meal for me, either. But I just had to have these! : )

  3. says

    Okay, so I’m catching up on my blog reading and I’m eating a bowl of cereal and then I have these thrown at me. Doesn’t seem right if you ask me – lol! I can just imagine how delicious these are. When I saw that the recipe called for a 15 oz. container of ricotta and 4 eggs I knew they must be deliciously rich and tasty. Here’s to hoping you can treat yourself to more breakfasts like these in the future :)

  4. says

    Pancakes are my absolute favorite breakfast and considering that maple syrup and blueberries are my next two favorites, I’d say this recipe might have to make it to the top of my list of recipes to try. They look delicious! Thanks for sharing this one.

  5. says

    Anne, These pancakes dripping in blueberries look as if they are sitting right on my table! Ricotta adds so much flavor to sweet things but I never considered it in pancakes. Not only, breakfast & dinner, these could even be for dessert!

  6. says

    I agree, it’s a luxury to actually sit down for a breakfast these days. :) Lucky I get to do that at least on the weekends. :) These ricotta pancakes with blueberry maple look and sound wonderful. Can’t wait to try them.

  7. says

    Oh Anne, These sound absolutely delicious! I know they would be a hit here on the farm! I must just change the syrup to one of the berries that I grow. Maybe next year I will have to start some blueberries!

    • Anne Boeckl says

      Thanks Kris….and yes…I can imagine how these would be with your farm fresh eggs and maybe some of your black raspberries?! : )

  8. says

    What’s my favorite pancake? The Lemon Ricotta Cornmeal Pancakes that I made for breakfast just this morning with some blueberries and maple syrup! :) How very strange. My recipe is very similar to yours except I use 1/2 cup cornmeal, so I know that your pancakes are scrumptious! Next time I’m going to have to make your blueberry syrup. Looks delicious and that stack of pancakes – a pancake lover’s dream for sure!!!

    • Anne Boeckl says

      Great minds MJ! I would love the combination of lemon, ricotta AND cornmeal. I bet they were amazing! : )

    • Anne Boeckl says

      Thanks so much Margaret! And oh how I would love to cover these in some of your wonderful Vermont maple syrup! : )

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