Description

These soft, tangy pancakes combine creamy ricotta with fresh blueberries and bright lemon zest for a brunch-worthy treat. They are easy to make and perfect for weekend mornings.

Ingredients

Scale

1 cup all-purpose flour

1½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

2 tablespoons granulated sugar

¾ cup fresh ricotta cheese

¾ cup milk

1 tablespoon fresh lemon zest

1 tablespoon lemon juice

2 large eggs, separated

1 cup fresh blueberries

2 tablespoons melted butter, plus more for cooking

½ teaspoon vanilla extract

Instructions

1. In a bowl whisk flour, baking powder, baking soda, salt, and sugar.

2. In another bowl combine ricotta, milk, lemon zest, lemon juice, egg yolks, melted butter, and vanilla.

3. Beat egg whites until soft peaks form and set aside.

4. Stir wet ingredients into dry until just combined; small lumps are okay.

5. Gently fold in egg whites and then blueberries without overmixing.

6. Heat a non-stick skillet over medium heat and brush with butter.

7. Pour ¼ cup batter per pancake and cook until bubbles form and edges set, about 2–3 minutes.

8. Flip and cook for another 1–2 minutes until golden and cooked through.

9. Keep pancakes warm in a 200°F oven while you cook remaining batter.

10. Serve topped with extra blueberries, maple syrup, or powdered sugar.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: breakfast
Method: stovetop
Cuisine: american

Nutrition

Serving Size: 3 pancakes
Calories: 250
Sugar: 8
Sodium: 350
Fat: 10
Saturated Fat: 3
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 30
Fiber: 2
Protein: 8
Cholesterol: 50

Keywords: blueberry, lemon, ricotta, pancakes, breakfast, brunch, easy recipe, sweet ricotta