Blueberry Lemon Ricotta Pancakes
Fluffy pancakes with added depth and flavor! Our Blueberry Lemon Ricotta Pancakes elevate the classic homemade pancake recipe to the next level thanks to rich creamy ricotta, blueberries, and just the right amount of bright lemon.
Bring on breakfast! There are few things more iconic than a big ol’ stack of fluffy pancakes. But when you want something a little extra, a little next level, our Blueberry Lemon Ricotta Pancakes are it! This is not your normal homemade pancake recipe, this one incorporates creamy ricotta to add moisture and flavor. Plus plenty of blueberries and lemon to make this classic just a little extra special.
Ingredients Needed
- All Purpose Flour – Our go-to flour for homemade pancakes.
- Ricotta Cheese – A full-fat ricotta cheese is best for this recipe because that’s what’s going to add the most flavor, and making your own adds some serious from-scratch flair!
- Frozen Oregon Blueberries – Or fresh, if they’re in season!
- Sugar and Maple Syrup – Just a touch of sugar and then the rest of the sweetness for the batter will come from maple syrup and will add a rich maple flavor.
- Eggs – You’ll use the whole egg, but the yolks and whites will be separated – this is key to getting really beautiful fluffy pancakes! Room-temperature eggs will whip better than eggs straight from the fridge.
- Milk: 2% or less, I would hold off on using whole for this one.
- Baking Powder – This is what will help leaven your pancakes.
- Vanilla Extract and Salt– Just a touch of each.
- Lemon Juice and Zest – To add bright acidity!
Tools For This Recipe
(Amazon affiliate links)- You can find all of my kitchen essentials here!
Kitchen Scale – This is one of our most used kitchen tools! Measuring flour and other dry ingredients is key for ensuring proper measurements.
Hand Mixer – This is the easiest way to whip those egg whites. But you can use a balloon whisk and do it by hand, too. It’ll just take quite a bit of elbow grease.
Griddle or Large Skillet – Whichever you have that’s your go-to pancake makin’ pan.
Medium and Large Bowl – We love our nested glass mixing bowls.
Spatula and Ladle – To fold in those egg whites and our preferred tool to pour the batter.
When we want everything from a fresh, delicious, and nutritious blueberry but in the dead of winter, we feel so lucky to live here in Oregon where there are so many amazing, local frozen blueberry options. We can find them in the frozen food section of our local grocery store and know these beautiful berries were picked at the peak of freshness thanks to Oregon Blueberry Growers.
Key to Fluffy Pancakes
A key step to making the fluffiest pancakes is whipping the egg whites and then folding them into the batter. This incorporates a lot of air into the egg whites and in turn into the batter which will result in lovely fluffy pancakes!
Easy to Make
Once you have your whipped egg whites, this homemade blueberry pancakes recipe comes together nice and fast with a combination of the dry ingredients and the wet ingredients, and then a fold-in of those whipped egg whites.
Add Blueberries While Cooking
A key step when making these homemade Blueberry Lemon Ricotta Pancakes is to not add those blueberries into the batter. Add the blueberries to the pancakes as they’re cooking, this will ensure that your whole batter doesn’t turn purple. It will also ensure that you have good blueberry distribution in each pancake! No one wants to get a blueberry pancake where you only have one blueberry.
Recipe Tips
When mixing the dry and wet ingredients for this (and all pancake) recipes, it’s important to not overmix the batter, because this can overdevelop the gluten.
Using room temperature eggs will mean that they will mix better into the batter and also the egg whites will whip better. You can warm up your straight-from-the-fridge eggs by putting some warm water (about 100 – 110 degrees water which is about lukewarm) in a bowl and adding the eggs. Let them sit for about 10 minutes to help warm them up!
When whipping the egg whites, you want to ensure you don’t whip them too much. Once the whites form soft peaks when mixers are pulled from the whites, they’re ready. If the whites have become glossy, then you’ve overmixed. Great for some meringue cookies, but too much for these blueberry pancakes.
Use a non-stick griddle or skillet for this recipe and you want just a little bit of oil or butter. If you use too much butter, the outsides of the pancakes will brown too fast and by the time the middle of the pancakes are fully cooked, the outside of the pancakes will be too brown. We love to use a Misto for this to spray and then wipe excess with a paper towel.
Finish these Blueberry Lemon Ricotta Pancakes with a little lemon zest, and some more blueberries and you’re ready for a hearty delicious breakfast or brunch!
With of course a healthy dose of real maple syrup!
You Also Might Like
- Healthy Blueberry Muffins
- Blueberry Almond Galette
- Blueberry Jam Without Pectin
- Banana Waffles
- Healthy Strawberry Banana Oat Pancakes
- Easy Strawberry Compote
- German Apple Pancake
- Easy Homemade Apple Fritters
So pack some extra delicious nutrition into your mornings with these homemade Blueberry Lemon Ricotta Pancakes, sure to start your day off right!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Blueberry Lemon Ricotta Pancakes
Equipment
- ladle optional
- Oil Sprayer optional
- balloon whisk optional
Ingredients
- 1 1/4 cups all-purpose flour 174 g
- 1/2 cup ricotta 4 oz
- 1 teaspoon baking powder 4 g
- 3 tablespoons sugar 25 g
- 3/4 cup milk 2%
- 2 large eggs yolks and whites divided, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoon maple syrup
- 1 tablespoon lemon juice
- lemon zest
Instructions
- Whisk Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and sugar. Set aside.
- Whisk Wet Ingredients: In a large bowl, add milk, egg yolks, maple syrup, vanilla extract, lemon juice, and ricotta. Whisk, set aside.
- Whip Egg Whites: Add egg whites to a medium sized bowl and using an electric hand mixer, whisk egg whites until soft peaks form. Approximately 4-5 minutes on medium.
- Make Batter: Add the dry ingredients to the wet and mix until just combined. Don't over mix. Add whipped egg whites and gently fold into the batter, turning it with a spatula.
- Cook: Heat a griddle or large skillet over medium-high heat. Melt a tiny bit of butter in the pan, just enough to coat the surface, or use a misto to spray a bit of oil.Use a ladle to pour batter onto the hot griddle. Add blueberries to the batter of each pancake. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until they are golden. Repeat with the remaining pancakes.
- Serve: Serve pancakes with a bit of lemon zest, more blueberries, and maple syrup.
This is an easy and quick breakfast meal to make for my family. It is delicious too! Yum!
Great to hear, Amy! I’m so glad your family enjoyed it!
This dish is great i tell you now. the bit of saltiness from the ricotta, the tartness from the blueberry, and the sweetness that comes from the syrup comes in harmony, makes a great recipe!