Blueberry Lemon Ricotta Pancakes
User Reviews
5
Blueberry Lemon Ricotta Pancakes
Description
This recipe blends all-purpose flour, baking powder, and sugar as dry ingredients. Wet ingredients include milk, egg yolks, maple syrup, vanilla, lemon juice, and ricotta cheese. Egg whites are whipped separately to soft peaks and folded gently into the batter to create a light, airy texture. Blueberries are added to the batter just before cooking. Pancakes are cooked on a greased griddle or skillet until golden and bubbly on the undersides.
The result is a tender, fluffy pancake with creamy pockets from the ricotta and bright lemon flavor accenting the blueberries. The maple syrup adds sweetness without overpowering. These pancakes suit weekend breakfasts or brunches when a comforting, fruit-studded option is desired.
You can store leftovers in the refrigerator for up to 4 to 6 days in an airtight container or freeze them for up to two months. Reheat wrapped in a damp paper towel in the microwave to retain moisture. Gluten-free flour substitutions are possible, and using well-drained ricotta prevents batter excess moisture.
Ingredients
- 1 1/4 cups all-purpose flour 174 g
- 1/2 cup ricotta cheese 4 oz
- 1 teaspoon baking powder 4 g
- 3 tablespoons sugar 25 g
- 3/4 cup milk 2%
- 2 large egg 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.
Notes
- Store pancakes in an airtight container in the fridge for 4-6 days or freeze for up to 2 months.
- Reheat by wrapping a pancake in a damp paper towel and microwaving until warm.
- Ricotta should be drained of excess liquid before adding to the batter for best texture.
- Use fresh or frozen blueberries according to availability.
- A 1:1 gluten-free flour can be used to make these pancakes gluten-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 38mg | 13% |
| Sodium | 62mg | 3% |
| Potassium | 69mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 6g | 12% |
| Vitamin A | 116IU | 2% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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