Fluffy Lemon Blueberry Ricotta Pancakes

The Sunday Morning Dream

These aren’t your average pancakes. The addition of ricotta cheese creates a custard-like, tender interior and an unbelievable lightness, while lemon zest and bursting blueberries cut through the richness with a pop of sunshine. Prepare for a truly luxurious breakfast experience.

Cuisine: American | Diet: None | Skill Level: Beginner | Cost: Affordable

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup whole milk ricotta cheese
• 3/4 cup milk
• 2 large eggs, separated
• 1 teaspoon vanilla extract
• Zest of 1 large lemon
• 3 tablespoons unsalted butter, melted, plus more for the griddle
• 1 cup fresh blueberries

Preparation

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures the leavening agents are evenly distributed for a uniform rise.
2. In a separate medium bowl, whisk the egg yolks until they are pale and creamy. Add the ricotta, milk, vanilla, lemon zest, and melted butter. Whisk until just combined. The mixture should smell incredibly fresh and citrusy.
3. In another clean bowl, using an electric mixer, beat the egg whites until stiff peaks form. This is the key to the ultimate fluffiness, as the air incorporated into the whites will lighten the entire batter.
4. Pour the wet ricotta mixture into the dry ingredients and mix with a spatula until just combined. The batter will be thick and lumpy; this is good! Overmixing develops gluten and makes pancakes tough.
5. Gently fold in the whipped egg whites in two additions until just incorporated, being careful not to deflate them. Finally, gently fold in the fresh blueberries.

Cooking

1. Heat a large non-stick skillet or griddle over medium heat. Add a small pat of butter and swirl to coat the surface.
2. Using a 1/4-cup measure, pour batter onto the hot griddle for each pancake, leaving space between them. Don’t crowd the pan.
3. Cook for 2-3 minutes per side. You’ll know it’s time to flip when you see bubbles forming on the surface and the edges look set and slightly dry. The underside should be a perfect golden-brown.
4. Flip carefully and cook for another 1-2 minutes on the second side until golden and cooked through. The pancakes will be noticeably thicker and more delicate than standard pancakes.
5. Transfer to a plate and keep warm in a low oven while you cook the remaining batter.

Serving

Serve immediately in a warm stack. Top with a pat of butter, a generous drizzle of real maple syrup, and a handful of extra fresh blueberries and a sprinkle of lemon zest for a beautiful presentation.

Storage

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen. To freeze, lay them in a single layer on a baking sheet until frozen, then transfer to a freezer bag. Reheat in a toaster or microwave.

More Than Just a Pancake

Once you try these ricotta pancakes, you may never go back. They are a celebration in a stack, perfect for lazy weekend mornings, special brunches, or even a delightful ‘breakfast-for-dinner’ treat.

Tags: ricotta pancakes, blueberry pancakes, lemon blueberry, fluffy pancakes, brunch recipe

Hungry for more?

For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.

About the Author

Melgund Come Eat With Us

Author

Rooted in the hearts of Dyment and Borups Corners, this project brings people together through the joy of cooking. Explore more creative recipes in the Melgund: Come Eat With Me Cookbook—a food security initiative proudly supported by Art Borups Corners and Melgund Recreation, Arts and Culture.

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