5 from 48 votes
Blueberry Lemon Ricotta Pancakes
Blueberry Lemon Ricotta Pancakes feature a light, fluffy texture enhanced by ricotta cheese and whipped egg whites, with bursts of fresh blueberries and bright lemon flavor from juice and zest. The batter balances sweetness with citrus notes and a tender crumb, cooked on a griddle until golden. These pancakes provide a soft and airy breakfast option with a creamy finish and fruity tang.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
12
pancakes
Calories:
108 kcal
Course:
Breakfast, Brunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 pancakes
Amount Per Serving
Calories 108
% 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.