Lemon Ricotta Pancakes with Blueberry Syrup


Preparation info

  • Difficulty


  • Makes 10 to 12; Serves


Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

There is the occasional person that comes to brunch at BarBacon who just doesn’t like bacon. We keep these on the menu for those people—and because they are delicious, light, and lemony. Even the bacon lovers eat them. I like to think of them as palate cleansers between the bacon dishes. Smart.


  • 1 cup (240 ml) pure maple syrup
  • 1 cup (145 g) blueberries
  • 4 large eggs, separated
  • 1⅓ cups (325 ml) ricotta
  • 6 tablespoons (90 g) unsalted butter, melted and cooled, plus more for the griddle
  • tablespoons grated lemon zest (from about 2 lemons)
  • ½ cup (65 g) all-purpose flour
  • tablespoons granulated sugar
  • Confectioners’ sugar


In a medium saucepan, bring the maple syrup to a boil over high heat. Add the blueberries and cook for 1 minute. Remove from the heat, cover, and let steep while you make the pancakes.

In a medium bowl, combine the egg yolks, ricotta, butter, and lemon zest and whisk until smooth. In a large bowl, stir together the flour and granulated sugar.

In a separate large bowl, with a clean whisk, whip the egg whites until they hold soft peaks.

Add the egg yolk mixture to the flour mixture and whisk until just combined (do not overmix). Fold in the egg whites until just incorporated.

Heat a griddle or cast-iron pan over medium heat and brush with butter or spray with nonstick spray. Working in batches, pour the batter onto the griddle by ¼-cup (60-ml) measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with more of the melted butter as necessary.

Serve 2 or 3 pancakes per person, ladled with the blueberry syrup and dusted with confectioners’ sugar.