Blueberry Lemon Ricotta Pancakes

5 from 17 votes

Take your blueberry pancakes to the next level with some ricotta and lemon!

Course Breakfast, Brunch

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

Calories 108kcal

Author Tracy

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.

Storage

Fridge: Store in the fridge in an airtight container for up to 4-6 days.

Freezer: Store a freezer-safe container in a freezer for up to 2 months.

Reheat: Wrap one pancake in a damp paper towel and then microwave until warmed.

Substitutions

Flour: You can make these gluten-free by using a 1:1 gluten-free flour.

Ricotta: Make your own, or use your favorite brand. Just be sure to drain out any excess liquid before using.

Blueberries: Use your favorite frozen blueberries or fresh ones if possible.