About this recipe
Pancakes are a breakfast and brunch staple, and they’re made even better with the addition of bright lemon, creamy ricotta and sweet blueberries.
“It’s delicious and so easy,” Jamie Eskelson said. “I want everybody at home to know you can make this blueberry syrup in 10 minutes, and it is worth every one of those minutes to make it.”
The blueberry syrup can be made with fresh or frozen blueberries and fresh or bottled lemon juice. As it simmers on the stove, the blueberries pop and thicken into a delectable syrup.
Viking’s ‘fan favorites’ are coveted kitchen musts
For the pancake batter, start by using your fingers to combine the sugar and lemon zest. This releases the flavorful oils of the lemon zest and infuses it with the sugar. The addition of ricotta and buttermilk make extremely fluffy pancakes with a crispy edge.
“They’re just very light, delicate, the lemon flavor is really delicious, and the blueberry syrup is just the perfect combination,” Eskelson said.
Eskelson has a butter hack: Instead of melting a pat of butter in the pan before cooking the pancakes, simply rub a stick of butter like a paintbrush over a hot pan, keeping the paper on the sides of the stick to keep your hands clean. The butter melts on contact with the pan, yielding a thin, even layer of butter.
Ingredients
Yields: 12 pancakes
Blueberry Syrup
Lemon Ricotta Pancakes
Directions
Blueberry Syrup
-
Place sugar and cornstarch in a saucepan and mix together. Add water and lemon juice and stir until combined.
-
Add blueberries and stir to combine, then heat over medium-high, stirring occasionally until the mixture begins to simmer.
-
Continue stirring as the mixture thickens and comes to a boil, about 5 minutes.
TIP:
Cook less for thinner syrup or longer for thicker consistency. -
Remove from heat and stir in butter, vanilla and salt.
Lemon Ricotta Pancakes
-
In a small bowl, mix flour, baking powder and salt.
-
In another bowl, rub sugar and lemon zest together with your fingers to release the oils.
TIP:
This enhances the lemon flavor.
-
Add lemon juice and vanilla, then mix in ricotta, eggs and whisk until mostly smooth.
-
Add melted butter and buttermilk and whisk to combine.
-
Add dry ingredients and stir gently until just combined.
TIP:
Do not overmix to keep pancakes light.
-
Let the batter rest for 10 minutes.
TIP:
Resting helps create fluffier pancakes.
-
Cook pancakes on a buttered griddle over medium-high heat, flipping when bubbles form and cooking until golden.
Rate This Post
For more recipes from Jamie please click here: https://jamiecooksitup.net/
SavorNation is reader-supported and may earn an affiliate commission.
Copyright 2026 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
