Blueberry Lemon Ricotta Pancakes
Light and fluffy pancakes filled with juicy blueberries and bright lemon flavor, perfect for a delightful brunch.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3 tbsp sugar Reduce to 1–2 tbsp for less sugar
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup whole milk ricotta cheese Whole milk gives best texture
- 2/3 cup milk Any milk works; whole milk makes them richer
- 1 tbsp lemon zest Zest first, then juice the lemon
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 2 large eggs, separated Yolks in batter, whites whipped
Add-ins
- 1 1/3 cups blueberries, rinsed and thoroughly dried Use frozen if fresh is unavailable, do not thaw.
Instructions
Preparation
- Combine the dry ingredients in a medium bowl.
- In a large bowl, whisk together the ricotta, milk, egg yolks, lemon juice, lemon zest, and vanilla until well combined.
- Gently mix dry ingredients into wet ingredients until just combined; small lumps are fine.
- Whip the egg whites in a clean bowl until stiff peaks form.
- Gently fold the whipped egg whites into the batter.
- Fold in the blueberries carefully and let the batter rest for 5-10 minutes.
Cooking
- Heat a skillet over medium heat and butter the surface.
- Pour about 1/3 cup of batter per pancake onto the skillet.
- Cook until bubbles form and edges look set, about 2-3 minutes, then flip and cook for an additional 1-2 minutes until golden.
Serving
- Serve warm with powdered sugar, extra blueberries, and maple syrup.
Notes
For best taste, refrigerate leftovers in an airtight container for 3-4 days. Freeze pancakes for up to 2 months; reheat in a toaster for crisp edges.