Description
Warm, fluffy blueberry lemon ricotta pancakes that offer a bright flavor balance and a tender texture, perfect for a special breakfast.
Ingredients
- 1 1/2 cup all-purpose flour
- 3 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup whole milk ricotta cheese
- 2/3 cup milk
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 2 large eggs, separated
- 1 1/3 cup blueberries, rinsed and dried
Instructions
- Combine the dry mix.
- Whisk the wet ingredients.
- Bring batter together—don’t overmix.
- Whip the egg whites.
- Fold for fluffiness.
- Add blueberries + rest.
- Cook the pancakes.
- Flip and finish.
- Serve.
Notes
Dry your blueberries well and rest the batter for 5–10 minutes to achieve the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American