Go Back
Blueberry Lemon Ricotta Pancakes

Blueberry Lemon Ricotta Pancakes

Blueberry lemon ricotta pancakes that are fluffier than any diner stack and going viral. Bakery style breakfast at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 cup whole milk ricotta
  • 3/4 cup whole milk
  • 3 large eggs separated
  • 2 tbsp lemon zest from 2 lemons
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp vanilla extract
  • 1.25 cups all purpose flour
  • 3 tbsp granulated sugar
  • 1.5 tsp baking powder
  • 1/2 tsp kosher salt
  • 1.5 cups fresh blueberries plus more for serving
  • 2 tbsp unsalted butter for the pan
  • 1/4 cup maple syrup for serving
  • 1 tbsp powdered sugar for dusting

Method
 

  1. **Whisk.** In a large bowl whisk ricotta, milk, egg yolks, lemon zest, lemon juice, and vanilla until smooth.
  2. **Combine.** In another bowl whisk flour, sugar, baking powder, and salt. Add the wet to the dry and stir gently until just combined. Some lumps are fine.
  3. **Whip.** In a clean bowl beat egg whites with a hand mixer to stiff peaks, about 2 minutes.
  4. **Fold.** Add 1/3 of the whites to the batter and stir to lighten. Fold in the remaining whites in 2 additions, gently.
  5. **Cook.** Heat a non stick skillet or griddle over medium low heat. Melt a pat of butter. Pour 1/3 cup batter per pancake and immediately drop 5 to 6 blueberries on the surface.
  6. **Flip.** Cook 3 to 4 minutes until bubbles form and edges set. Flip and cook 2 to 3 minutes more until golden. Repeat with remaining batter.
  7. **Serve.** Stack on plates, dust with powdered sugar, top with extra blueberries, and pour over warm maple syrup.

Notes

Use whole milk ricotta. Part skim leaves the pancakes dense and watery. Whip egg whites to stiff peaks separately, then fold in gently to keep the air. Drop blueberries on top of the poured batter, do not fold them in.