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.

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)

Additional

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

Instructions

Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until evenly combined.
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.
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.
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.
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.
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.
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