Blueberry Lemon Ricotta Pancakes
Ricotta transforms ordinary pancakes into something remarkable — the cheese adds richness without heaviness, creating a tender crumb that's closer to a soufflé than a diner pancake. Lemon zest cuts through the richness, and blueberries burst into jammy pockets as they cook. Keep the heat moderate — the ricotta and fruit mean these take a minute longer than regular pancakes, and rushing them leaves you with a burnt exterior and raw center. Try them with our Homemade Ricotta for an even more impressive result, alongside Classic Pancakes for comparison.
Breakfast · Vegetarian • 30 min
Ingredients
- 1½ cups (190g) all-purpose flour
- 3 tablespoons granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (240g) whole-milk ricotta cheese, at room temperature
- ¾ cup (180ml) whole milk
- 2 large eggs, separated
- Zest of 1 large lemon (about 1 tablespoon)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh blueberries (frozen works too — don't thaw)
- Unsalted butter, for the griddle
- Maple syrup, extra blueberries, and lemon wedges, for serving
Get Our Free 5-Ingredient Summer Dinners PDF
10 effortless recipes with 5 ingredients or fewer — delivered to your inbox, plus one thoughtful recipe every week.
Steps
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
- In a medium bowl, whisk the ricotta, milk, egg yolks, lemon zest, lemon juice, and vanilla until smooth and no large lumps of ricotta remain.
- In a separate clean bowl, beat the egg whites with a hand mixer or whisk until they hold soft peaks — they should flop over when you lift the beater. This is the secret to the extra-fluffy texture.
- Pour the ricotta mixture into the dry ingredients and stir with a rubber spatula until just barely combined — streaks of flour are fine at this stage. Gently fold in the beaten egg whites in two additions, taking care not to deflate them. Fold in the blueberries last with a light hand. The batter will be thick and billowy.
- Heat a griddle or large nonstick skillet over medium heat. Add a pat of butter and swirl to coat. When the butter stops foaming, drop ¼-cup portions of batter onto the griddle, spacing them apart. Gently spread each into a round if needed — the batter is thick.
- Cook until bubbles appear across the surface and the edges look set and golden, about 3–4 minutes (slightly longer than regular pancakes). Flip carefully and cook until the second side is golden and the center springs back when pressed, 2–3 minutes more. Adjust the heat as needed to keep the butter from burning between batches.
- Serve immediately in stacks with butter pats, a generous pour of warm maple syrup, extra fresh blueberries, and lemon wedges on the side.
Tips & Variations
Make Ahead
The dry ingredients can be mixed and stored in an airtight container for up to a week. The ricotta mixture can be whisked together the night before and refrigerated. Cooked pancakes freeze well between layers of parchment.
Storage
Refrigerate cooked pancakes in an airtight container for up to 3 days. Reheat in a 350°F oven for 5–7 minutes or in a toaster. Freeze in a single layer, then stack with parchment between, for up to 1 month. Reheat from frozen in a toaster or oven.
Substitutions
Raspberries, blackberries, or diced strawberries all work in place of blueberries. For a dairy-free version, use a thick plant-based yogurt in place of ricotta and oat milk in place of whole milk — the texture will be slightly different but still delicious. Orange zest and juice can replace lemon for a different citrus note.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
