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Three lemon and ricotta pancakes served on a plate with blueberry maple syrup

Lemon & ricotta pancakes with blueberry maple syrup

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Whip up these light and fluffy pancakes flavoured with lemon. They're gorgeous drizzled with blueberry syrup, and are a delicious brunch centrepiece

  • Vegetarian
Nutrition: Per serving


  • 300g ricotta
  • 4 eggs, yolks and whites separated
  • 175ml whole milk
  • 125g plain flour
  • 1¼ tsp baking powder
  • 1 lemon, zested and juiced
  • 1 tsp sunflower oil

For the blueberry maple syrup

  • 150g blueberries
  • 120ml maple syrup


  • STEP 1

    Combine the ricotta, egg yolks and milk in a bowl. In a second bowl, whisk the egg whites to stiff peaks. Add the flour, baking powder, lemon zest and juice and a large pinch of salt to the ricotta mixture, then stir in a small spoonful of the egg whites. Fold in the remaining egg whites in batches using a large metal spoon until there are no big lumps (there should be a few smaller lumps of egg whites visible).

  • STEP 2

    Heat the oil in a large non-stick frying pan over a medium heat and add a couple of heaped tablespoons of the batter, carefully spreading it into a circle using the back of the spoon. Cook for 2-3 mins on each side until golden, transferring them to a plate and covering with a tea towel to keep warm as you go.

  • STEP 3

    To make the blueberry maple syrup, tip the blueberries and maple syrup into a small pan and warm gently over a low heat until the blueberries have completely burst, around 8-10 mins. Serve the pancakes in small stacks drizzled with the blueberry syrup.

Goes well with


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