Blueberry Lemon Ricotta Pancakes Recipe

Introduction

These blueberry lemon ricotta pancakes offer a fluffy, tangy twist on a breakfast classic. Bursting with fresh blueberries and bright lemon flavor, they are perfect for a weekend brunch or a special treat any morning.

Ingredients

• 1 & 1/2 cups all-purpose flour
• 3 tbsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 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)
• 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: Gently stir the dry ingredients into the wet ingredients, mixing just until combined—avoid over mixing.
4. Step 4: In a separate clean bowl, whip the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the batter, then fold in the blueberries gently. Let the batter rest for 5 to 10 minutes.
5. Step 5: Heat a skillet over medium heat and spread a little butter. Pour about 1/3 cup of batter onto the skillet and cook for a few minutes until bubbles form around the edges.
6. Step 6: Flip the pancakes carefully and cook for another 1 to 2 minutes until golden brown. Repeat with remaining batter.
7. Step 7: Serve warm with powdered sugar, extra blueberries, and a drizzle of maple syrup if desired.

Tips & Variations

• For extra fluffy pancakes, be sure to fold in the whipped egg whites gently without deflating them.
• Substitute lemon zest with orange zest for a different citrus flair.
• Use fresh or frozen blueberries; if using frozen, do not thaw to prevent the batter from becoming too wet.
• Try adding a pinch of cinnamon or nutmeg to the dry ingredients for warming spice notes.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a toaster or skillet to keep their texture fluffy. You can also freeze pancakes by layering them between parchment paper and placing them in a freezer bag for up to 1 month. Reheat from frozen in a toaster or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare the batter just before cooking since the whipped egg whites help create lightness and should be folded in last. If needed, you can mix the dry and wet ingredients separately earlier, but fold in the egg whites and blueberries right before cooking.

Can I use a substitute for ricotta cheese?

Yes, you can try using cottage cheese blended to a smooth consistency or cream cheese thinned with a little milk. However, this may slightly affect the texture and flavor of the pancakes.

Blueberry Lemon Ricotta Pancakes Recipe

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★★★★★

4.9 from 59 reviews

• Author: lilan
• Total Time: 30 minutes
• Yield: 8–10 pancakes 1x
• Diet: Vegetarian

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Description

These blueberry lemon ricotta pancakes are fluffy, tangy, and bursting with fresh blueberries and a hint of lemon zest. The ricotta cheese adds a creamy texture, making these pancakes delightfully light yet rich. Perfect for a weekend breakfast or brunch treat, served with maple syrup and powdered sugar.

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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)

Additional

• 1 & 1/3 cup blueberries (rinsed and dried)
• Butter for cooking
• Powdered sugar for serving (optional)
• Maple syrup for serving (optional)

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Instructions

1. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until evenly combined.
2. Mix wet ingredients: In a large bowl, combine the ricotta cheese, milk, egg yolks, lemon juice, lemon zest, and vanilla extract. Whisk until smooth and well mixed.
3. Combine wet and dry: Gradually stir the dry ingredients into the wet ingredients, being careful not to overmix to keep the batter light and fluffy.
4. Whip egg whites and fold in: In a separate clean bowl, whisk the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter to aerate it. Then fold in the blueberries carefully, avoiding overmixing. Let the batter rest for 5 to 10 minutes to hydrate the flour.
5. Cook pancakes: Heat a skillet over medium heat and lightly butter the surface. Pour about 1/3 cup of batter per pancake onto the skillet. Cook for a few minutes until bubbles form around the edges and the underside is golden brown.
6. Flip and finish cooking: Using a spatula, carefully flip the pancakes and cook for another 1-2 minutes until golden and cooked through. Repeat with remaining batter.
7. Serve: Serve the pancakes warm topped with powdered sugar, extra blueberries, and a drizzle of maple syrup, if desired.

Notes

• Do not overmix the batter to keep pancakes tender and fluffy.
• Whipping the egg whites separately adds extra lightness to the pancakes.
• Letting the batter rest helps hydrate the flour and improve texture.
• Use fresh or frozen blueberries. If using frozen, do not thaw before folding in to prevent color bleeding.
• Adjust lemon zest and juice to taste for desired tartness.
• Cook pancakes on medium heat to avoid burning while ensuring they cook through.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

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