Blueberry Lemon Ricotta Pancakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
