Description
These Blueberry Ricotta Pancakes are soft, fluffy, and bursting with fresh blueberries. The ricotta adds a creamy texture that elevates them above your average pancake, while lemon zest brings brightness to balance the richness. Perfect for weekend brunch or a cozy weekday breakfast, these pancakes are elegant, comforting, and incredibly satisfying.
Ingredients
1 cup ricotta cheese
3/4 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon granulated sugar
1/4 teaspoon salt
2 large eggs, separated
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon zest
3/4 cup fresh blueberries
Butter or oil, for cooking
Instructions
1. In a large bowl, whisk together ricotta cheese, egg yolks, milk, vanilla extract, and lemon zest until smooth.
2. In a separate bowl, combine flour, baking powder, sugar, and salt.
3. Gently fold the dry ingredients into the wet mixture until just combined.
4. In another clean bowl, beat the egg whites until soft peaks form.
5. Carefully fold the egg whites into the pancake batter using a spatula.
6. Fold in the blueberries, reserving a few for topping if desired.
7. Heat a nonstick skillet or griddle over medium heat and add a small amount of butter or oil.
8. Pour 1/4 cup of batter per pancake onto the skillet.
9. Cook for 2–3 minutes, until bubbles form and edges are set. Flip and cook another 2 minutes.
10. Serve warm with your favorite toppings like maple syrup, lemon curd, or fresh berries.
Notes
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 8 pancakes (serves 4)
Category: Breakfast/Brunch
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 6g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 95mg
Keywords: blueberry pancakes, ricotta pancakes, brunch, breakfast