Blueberry Lemon Ricotta Pancakes Recipe
These blueberry lemon ricotta pancakes are fluffy, light, and bursting with fresh flavors. The ricotta adds a creamy texture while the lemon zest and juice give a refreshing citrusy twist. Perfect for a weekend brunch or a special breakfast treat, they are enhanced by juicy blueberries and topped with maple syrup and powdered sugar for an irresistible stack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8-10 pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 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)
Add-ins
- 1 1/3 cups blueberries (rinsed and dried)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a large bowl, whisk the ricotta cheese, milk, egg yolks, lemon juice, lemon zest, and vanilla extract until smooth.
- Combine Wet and Dry: Slowly stir the dry ingredients into the wet ingredients, mixing gently and ensuring not to over mix to keep the batter light.
- Whip Egg Whites and Fold: In a separate clean bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter to incorporate air and maintain fluffiness. Then fold in the blueberries carefully without overmixing. Let the batter rest for 5-10 minutes.
- Heat Skillet and Cook: Preheat a skillet over medium heat and spread butter evenly. Pour about 1/3 cup of batter per pancake onto the skillet. Cook for a few minutes until bubbles appear around the edges.
- Flip and Finish Cooking: Gently flip the pancakes using a spatula and cook for another 1-2 minutes or until golden brown. Repeat until all batter is used.
- Serve: Serve pancakes warm with powdered sugar, additional blueberries, and a drizzle of maple syrup for the best flavor.
Notes
- Do not over mix the batter to keep pancakes fluffy and tender.
- Whipping the egg whites separately helps make the pancakes extra light.
- Letting the batter rest allows the baking powder to activate and improves texture.
- Use fresh blueberries for the best flavor; frozen can be used but will add moisture.
- Adjust cooking heat as needed to avoid burning the pancakes before they are cooked through.
Keywords: blueberry pancakes, lemon ricotta pancakes, fluffy pancakes, breakfast recipe, brunch pancakes, homemade pancakes
