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Blueberry Ricotta Lemon Pancakes

Fluffy, tender pancakes bursting with fresh blueberries, bright lemon zest, and creamy ricotta cheese. The ricotta adds an incredible lightness and richness that pairs perfectly with the sweet-tart berries and citrus.

Prep 15 min Cook 20 min Total 40 min Level Easy

Serves 4

Ingredients

Dry Ingredients

1.5 cups all-purpose flour — spooned and leveled
3 tablespoons granulated sugar
2 teaspoons baking powder
0.5 teaspoons baking soda
0.5 teaspoons kosher salt

Wet Ingredients

1 cup whole milk ricotta cheese — drained if excessively wet
0.75 cup whole milk — room temperature
2 whole large eggs — separated, room temperature
3 tablespoons unsalted butter — melted and cooled slightly
1.5 tablespoons lemon zest — zest of about 2 medium lemons
2 tablespoons lemon juice — freshly squeezed
1 teaspoon vanilla extract

Add-ins and Cooking

1.5 cups fresh blueberries — washed and dried thoroughly
2 tablespoons unsalted butter — for greasing the pan

Instructions

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt.
~3 min
Rubbing the lemon zest into the sugar before mixing with the flour can help release more lemon essential oils for a brighter flavor.
In a separate medium bowl, whisk together the ricotta cheese, whole milk, egg yolks, melted butter, lemon zest, lemon juice, and vanilla extract until smooth.
~4 min
Save the egg whites in a clean, dry bowl.
Using a whisk or hand mixer, beat the egg whites until stiff peaks form.
~3 min
Whipping the egg whites separately is the secret to ultra-fluffy ricotta pancakes.
Pour the wet ricotta mixture into the dry ingredients and stir gently until just combined. A few lumps are okay. Do not overmix.
~2 min
Gently fold the whipped egg whites into the batter in two additions. Then, fold in 1 cup of the fresh blueberries, reserving the remaining half cup.
~2 min
Be very gentle when folding so you don't deflate the egg whites.
Let the batter rest for 5 minutes while you heat a large skillet or griddle over medium-low heat.
~5 min
Resting allows the flour to hydrate and the baking powder to activate.
Melt a small amount of butter on the hot griddle. Pour about 1/3 cup of batter per pancake onto the griddle. Gently press a few reserved blueberries onto the top of each wet pancake.
~2 min
Adding extra berries to the top ensures even distribution and beautiful presentation.
Cook until bubbles form on the surface and the edges look set, about 3-4 minutes. Flip carefully and cook for another 2-3 minutes until the bottoms are golden brown and the pancake is cooked through.
~15 min
Ricotta pancakes take slightly longer to cook than traditional pancakes, so keep the heat at medium-low to prevent burning.
Transfer cooked pancakes to a warm oven while cooking the remaining batches. Serve warm with butter and maple syrup.
~2 min

Nutrition

425

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

480

Sodium (mg)

135

Cholesterol (mg)

Equipment

Large mixing bowl
Medium mixing bowl
Whisk
Large skillet or griddle
Spatula
Measuring cups and spoons

Tips & Storage

Whole milk ricotta yields the best texture and flavor. Low-fat can make the pancakes a bit rubbery.
If your ricotta is very watery, strain it through a cheesecloth for 15 minutes before using.
Frozen blueberries can be used in a pinch, but do not thaw them first or they will bleed into the batter, turning it green/gray.
Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or oven. You can also freeze them in a single layer, then transfer to a freezer bag for up to 2 months.