Description

These blueberry lemon ricotta pancakes are fluffy, tangy, and bursting with fresh blueberries. The ricotta cheese adds a rich creaminess that makes these pancakes incredibly tender. Perfect for a special weekend breakfast or brunch, they are complemented by a hint of lemon zest and juice for a bright, fresh flavor. Served with powdered sugar, extra blueberries, and maple syrup, these pancakes are sure to impress.

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 into yolks and whites)

Additional Ingredients

1 & 1/3 cups blueberries (rinsed and dried)
Butter for cooking
Powdered sugar, extra blueberries, and maple syrup for serving

Instructions

Mix dry ingredients: In a medium bowl, whisk together the 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 and evenly mixed.
Combine wet and dry: Gently fold the dry ingredients into the wet ingredients, stirring carefully to avoid over mixing the batter which can make the pancakes tough.
Whip egg whites and fold: In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the pancake batter, then carefully fold in the blueberries. Let the batter rest for 5-10 minutes to thicken slightly and allow flavors to meld.
Cook pancakes: Heat a skillet over medium heat and lightly coat with butter. Pour about 1/3 cup of the batter onto the skillet for each pancake. Cook for a few minutes until bubbles form around the edges and the bottoms are golden brown.
Flip and finish cooking: Using a spatula, carefully flip each pancake 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 fresh blueberries, and a drizzle of maple syrup for a delicious finish.

Notes

Do not over mix the batter after combining wet and dry ingredients to keep pancakes fluffy.
Whipping the egg whites separately and folding them in adds extra lightness to the pancakes.
Make sure your skillet is properly heated before cooking to achieve a golden brown crust.
If fresh blueberries are not available, frozen can be used but do not thaw fully to avoid bleeding into the batter.
Resting the batter helps the gluten relax and improves texture.

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 pancakes