Mmm pancakes. Specifically these Lemon Ricotta Blueberry Pancakes. Anyone else remember waking up on sunday mornings to the scent of the batter frying up in the skillet wafting up the stairs? Oh man. My dad used to make them with fruit cocktail on the bottom, I always got one with a cherry in it 🙂
Whatever the case, pancakes are necessary to any breakfast spread; a massive stack of them drenched in butter and maple syrup dripping down the sides. This recipe takes it a couple steps further, adding zesty lemon, creamy ricotta, and fresh blueberries to the mix. Delicious!
Also, these pancakes are extra, extra fluffy!!! Using 3 egg whites instead of the usual whole eggs, whisking to a stiff peak and then folding them into the batter adds some serious fluff.
Any favorite pancake recipes? Leave a line below!
Lemon Ricotta Blueberry Pancakes
- Total Time: 30 mins
- Yield: 12 Pancakes 1x
Ingredients
- 1 ½ cups flour
- 1 tablespoon baking powder
- 3 tablespoon powdered sugar
- ½ teaspoon kosher salt
- 1 cup low fat ricotta
- ⅔ cup buttermilk
- ⅔ cup skim milk
- 1 egg yolk
- 3 egg whites
- 2 tablespoons melted butter + extra 4 for cooking
- zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 pint blueberries
Get Recipe Ingredients
Instructions
- In a large mixing bowl, combine flour, baking powder, powdered sugar, and salt. Stir until thoroughly combined.
- In another mixing bowl. whisk egg yolk, melted butter, lemon zest, vanilla extract, ricotta, buttermilk, and milk together until combined.
- Pour the egg mixture into the flour mixture and whisk until just mixed. Set aside.
- In another bowl, whisk the egg whites until they form stiff peaks. Gently fold 1 cup blueberries and egg whites into the flour mixture until just combined.
- Heat a griddle or a large skillet over medium heat and melt 1 tablespoon of butter.
- Scoop a heaping ¼ cup of pancake batter and pour onto skillet or griddle. Add about 10 blueberries on top.
- Cook until little bubbles start to form, about 3 minutes. Flip over and cook for another minute. Remove to a plate and repeat this process with the rest of the batter.
- Serve with butter, sifted powdered sugar, and more fresh blueberries.
- Prep Time: 10 mins
- Cook Time: 20 mins
Dan says
Great pancake pictures, they look as great as they tasted. Just seeing the steam come off the buttery top, makes me daydream.
Jenny M says
Made these on the 4th of July morning! Topped with whipped cream and a cherry. Light and delicious. So glad I tried these!
Kerry says
Your recipe doesn't indicate when to add the ricotta!
aberdeenjenae says
Hate it when that happens! Thanks for pointing that out, I've updated it 🙂
kimmy says
Is it possible to make a big batch and freeze these? I have a ton of ricotta I'd like to use up!
Aberdeen says
Definitely! Best way to freeze pancakes is to place them flat on a baking sheet and put them in the freezer for at least an hour until completely frozen. Then transfer them to a freezer proof plastic bag or container
Kimmy says
Wow! I have been making these almost every weekend! They taste amazing and freeze so well ????
Erica says
This recipe was super easy to make and were so delicious, my husband even liked them. Can't wait to make them again☺
Richard conejo says
I just made these for my wife on Mother's Day morning and she Loved them!! I added crushed lavender, and it made them stand out. Other than the lavender i followed recipe exactly. I've tried other lemon ricotta pancakes but these are the best ones, definitely a keeper! It has a great lemony taste very refreshing.
Thanks Rick
Aberdeen says
Thank you so much!!!
Marty says
Can you make the batter the day before, store in the refrigerator and cook the pancakes the next morning?