Lemon Ricotta Pancakes with Blueberries

Lemon Ricotta Pancakes with Blueberries ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 2 tbsp granulated sugar
• 1/2 tsp kosher salt
• 3/4 cup whole milk
• 3/4 cup ricotta cheese
• 2 large eggs, separated
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 2 tbsp melted butter, plus more for the pan
• 1 cup blueberries

Watch how to make Lemon Ricotta Pancakes with Blueberries

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Lemon Ricotta Pancakes with Blueberries

1. Whisk the flour, baking powder, sugar, and salt in a large bowl. In a second bowl, whisk the milk, ricotta, egg yolks, lemon zest, lemon juice, and melted butter until mostly smooth; a few small ricotta curds are fine.
2. Beat the egg whites in a clean bowl until soft peaks form. This takes 1–2 minutes by hand with a whisk or about 45 seconds with a mixer.
3. Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain. Gently fold in the whipped egg whites, then fold in the blueberries. Do not overmix; the batter should look airy and slightly lumpy.
4. Heat a nonstick skillet or griddle over medium heat and brush lightly with butter. Scoop 1/4-cup portions of batter onto the pan, leaving room to flip.
5. Cook for 2–3 minutes, until bubbles form on top and the edges look set. Flip and cook another 1–2 minutes until golden and cooked through.
6. Serve warm with maple syrup, extra blueberries, or a dusting of powdered sugar. Keep finished pancakes warm on a sheet pan in a 200°F oven if cooking batches.

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