Blueberry Lemon Ricotta Pancakes Recipe

Introduction

These blueberry lemon ricotta pancakes are light, fluffy, and bursting with fresh flavors. The ricotta adds a creamy texture while the lemon zest and juice brighten the batter. Perfect for a special breakfast or brunch treat.

Ingredients

• 1 & 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup whole milk ricotta cheese
• 2/3 cup milk
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 2 large eggs (separated yolks and whites)
• 1 & 1/3 cups blueberries (rinsed and dried)

Instructions

1. Step 1: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
2. Step 2: In a large bowl, whisk the ricotta, milk, egg yolks, lemon juice, lemon zest, and vanilla extract until smooth.
3. Step 3: Stir the dry ingredients into the wet ingredients carefully, mixing just until combined to avoid overmixing.
4. Step 4: In a separate clean bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the pancake batter, then fold in the blueberries. Let the mixture rest for 5-10 minutes.
5. Step 5: Heat a skillet over medium heat and spread a little butter on the surface. Pour about 1/3 cup of batter for each pancake. Cook until bubbles form around the edges, about 2-3 minutes.
6. Step 6: Flip the pancakes gently and cook for another 1-2 minutes until golden and cooked through. Repeat with remaining batter. Serve topped with powdered sugar, extra blueberries, and a drizzle of maple syrup if desired.

Tips & Variations

• Use fresh lemon zest and juice for the best bright flavor, or substitute with orange zest for a twist.
• To keep pancakes warm while cooking the rest, place them on a baking sheet in a low oven (about 200°F/95°C).
• Try swapping blueberries for raspberries or chopped strawberries for a different berry variation.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave. Pancakes can also be frozen between sheets of parchment paper and kept in a freezer-safe bag for up to 1 month; reheat directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat ricotta instead of whole milk ricotta?

Yes, but whole milk ricotta gives a richer, creamier texture. Low-fat ricotta may result in slightly drier pancakes.

Why do I need to whip egg whites separately?

Whipping the egg whites and folding them in gently adds air and helps make the pancakes extra fluffy and light.

Blueberry Lemon Ricotta Pancakes Recipe

Print Recipe

★★★★★

5 from 99 reviews

Delightful blueberry lemon ricotta pancakes that are fluffy, tangy, and bursting with fresh blueberries. These pancakes combine creamy ricotta and bright lemon flavors for a refreshing twist on a breakfast classic, perfect for weekend brunch or a special breakfast treat.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8–10 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 & 1/2 cup all-purpose flour
• 3 tbsp sugar
• 2 tsp baking powder
• 1/4 tsp salt

Wet Ingredients

• 1 cup whole milk ricotta cheese
• 2/3 cup milk
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 2 large eggs (separated into yolks and whites)

Add-ins

• 1 & 1/3 cup blueberries (rinsed and dried)

For Cooking & Serving

• Butter (for the skillet)
• Powdered sugar (optional, for serving)
• Additional blueberries (optional, for serving)
• Maple syrup (optional, for serving)

Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, and salt to evenly combine and aerate the dry mixture.
2. Combine Wet Ingredients: In a large bowl, whisk together the ricotta cheese, milk, egg yolks, lemon juice, lemon zest, and vanilla extract until smooth and well mixed.
3. Incorporate Dry into Wet: Gradually stir the dry ingredients into the wet mixture, mixing gently to avoid overworking the batter which can make pancakes tough.
4. Whip Egg Whites and Fold: In a separate clean bowl, whip the egg whites until stiff peaks form. Gently fold these airy whipped egg whites into the pancake batter to create a light and fluffy texture. Then delicately fold in the blueberries, being careful not to overmix. Let the batter rest for 5-10 minutes to hydrate and thicken slightly.
5. Heat Skillet and Cook Pancakes: Heat a skillet over medium heat and spread a small amount of butter to coat. Pour about 1/3 cup of batter onto the skillet for each pancake. Cook until bubbles form around the edges and the undersides are golden, approximately 2-3 minutes.
6. Flip and Finish Cooking: Use a spatula to carefully flip the pancakes and cook for another 1-2 minutes until golden and cooked through. Repeat with the remaining batter, adding more butter as needed.
7. Serve: Serve pancakes warm topped with powdered sugar, additional blueberries, and a drizzle of maple syrup for a delicious breakfast experience.

Notes

• Do not overmix the batter to keep pancakes tender and fluffy.
• Resting the batter allows the flour to fully hydrate and helps the pancakes rise better.
• Use fresh or frozen blueberries but if frozen, do not thaw to avoid bleeding into the batter.
• Separating and whipping egg whites creates a lighter pancake texture.
• Adjust heat as necessary while cooking to avoid burning.
• Serve immediately for best taste and texture.

Keywords: blueberry pancakes, lemon ricotta pancakes, fluffy pancakes, breakfast recipe, brunch ideas