Description

These Sweet Cream Ricotta Pancakes are fluffy and tender with a subtle sweetness and a creamy texture thanks to ricotta cheese. Enhanced with fresh lemon zest and juice for brightness, they are served with a warm homemade berry maple syrup made from fresh blueberries or raspberries simmered in maple syrup and butter. Perfect for a decadent yet simple breakfast or brunch for four servings.

Ingredients

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Pancake Batter

1 cup Ricotta Cheese
3/4 cup Buttermilk
2 Eggs
1 teaspoon Vanilla Extract
1 cup All-Purpose Flour
4 Tablespoons Sugar
1 teaspoon Baking Powder (or 1 1/2 teaspoons for thicker pancakes)
1/4 teaspoon Salt
Butter (for skillet frying)
2 Tablespoons Fresh Lemon Juice
1/2 Tablespoon Fresh Lemon Zest

Berry Maple Syrup

1/4 cup Butter (melted in saucepan)
1 cup Real Maple Syrup
1 cup Blueberries or Raspberries (fresh)

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Instructions

Prepare the Pancake Batter: In a large mixing bowl, combine ricotta cheese, buttermilk, eggs, and vanilla extract. Mix until the ingredients are fully incorporated and the mixture is smooth.
Incorporate Dry Ingredients: Carefully fold in the flour, sugar, baking powder, and salt into the wet mixture. Stir just until combined to avoid over-mixing, which can make the pancakes tough. Add the fresh lemon juice and lemon zest and gently fold through the batter.
Cook the Pancakes: Heat a skillet over medium heat and add a small pat of butter. Once the butter is melted and sizzling, pour the batter in 1/2 cup portions onto the skillet. Cook each pancake until golden brown on one side, then flip and cook the other side until golden and cooked through, about 2-3 minutes per side.
Prepare the Berry Maple Syrup: In a separate saucepan over medium-low heat, melt the butter. Add the real maple syrup and fresh blueberries or raspberries. Heat the mixture gently for about 3-4 minutes until it starts to bubble and the berries begin to soften, releasing their juices. Remove from heat.
Serve: Plate the warm pancakes and generously spoon the warm berry maple syrup over the top. Serve immediately for the best flavor and texture experience.

Notes

For thicker pancakes, increase baking powder from 1 teaspoon to 1 1/2 teaspoons.
Use fresh berries for the best texture and taste in the syrup; frozen berries can be used but may alter consistency.
Do not over-mix the batter to ensure the pancakes stay light and fluffy.
Adjust the sweetness of the syrup by varying the amount of maple syrup or adding a touch of sugar if desired.
Butter or oil can be used with the skillet, but butter adds the best flavor.