Blueberry Lemon Ricotta Pancakes

Ricotta? In pancakes? Yes!  It makes the pancakes fluffy, yet slightly custard like…a fantastic texture.  Combined with lemon, vanilla, and blueberries for added flavor, these pancakes are elegant and delicious.  A perfect weekend brunch!


1 cup ricotta cheese
1 cup flour
¾ tsp. baking powder
3 tablespoons sugar
½ tsp. salt
2/3 cup whole milk
2 eggs, separated
2 tablespoons butter, melted
1 tsp. vanilla extract
Juice and zest from ½ a lemon
A few tablespoons of butter
Warm maple syrup


Step 1: Set the ricotta in a fine mesh strainer to drain off any excess liquid, about 20 minutes (if your ricotta is already fairly dry, you can just skip this step). In a large bowl, beat the ricotta, egg yolks, milk, lemon juice and zest, 2 tablespoons melted butter, and vanilla with an electric mixer on low speed until combined.

Step 2: Add the flour, baking powder, sugar, and salt to the ricotta mixture and stir to combine.

Step 3: Beat the egg whites in a small bowl with an electric mixer at high speed until soft beaks form (15-20 seconds). Add half of the egg whites to the batter and stir to combine.  Then, gently fold in the remaining egg whites.

Step 4: Heat a griddle to medium heat and add a tablespoon of butter to coat the pan. Pour the batter onto the hot griddle to form pancakes (about 1/3 cup each).  Immediately press blueberries into each pancake (I use about 8-10 blueberries per pancake).  Cook the pancakes until you see little bubbles forming on each pancake (it should take about 3-4 minutes), then flip the pancakes and cook the other side for a few minutes (until lightly browned). Remove the pancakes and keep warm. Repeat this process with the remaining batter, adding more butter as needed.

Step 5: Serve the pancakes with warm maple syrup.  Breakfast is served!






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