Lemon Blueberry Ricotta Pancakes
Ingredients
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- Zest of 1 lemon
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole-milk ricotta cheese
- ¾ cup whole milk
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 cup fresh or frozen blueberries
- Butter for cooking
Instructions
- In a large bowl, combine the sugar and lemon zest. Massage the zest into the sugar with your fingertips until it becomes fragrant and slightly moist. This releases the lemon's natural oils for a brighter citrus flavor.
- Add the flour, baking powder, and salt, then whisk until evenly combined.
- Separate the eggs, placing the yolks in one bowl and the whites in another. Beat the egg whites until stiff peaks form. Set aside.
- In the bowl with the egg yolks, whisk together the ricotta, milk, melted butter, vanilla extract, and lemon juice until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix. A few lumps are fine.
- Gently fold the beaten egg whites into the batter until just incorporated. Let the batter rest for 5 to 10 minutes.
- Heat a nonstick skillet or griddle over medium-low heat. Add a small pat of butter and let it melt, coating the surface.
- Scoop about ¼ cup of batter onto the skillet, then immediately scatter a few blueberries over each pancake. Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges begin to set. Flip and cook for another 1 to 2 minutes, until golden brown and cooked through. Place cooked pancakes on a wire rack.
- Repeat with the remaining batter, adding more butter as needed.
- Serve warm with maple syrup and extra blueberries. Enjoy!
Notes
Nutrition information is an estimate only and will vary depending on the specific ingredients and brands used. The values shown are for one pancake only and do not include optional toppings such as butter, maple syrup, or extra blueberries.