Image for Lemon Ricotta Pancakes with Fresh Blueberries
Lemon Ricotta Pancakes with Fresh Blueberries
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  • CourseBreakfast
4 servings
4 servings
Dry Ingredients
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
Wet Ingredients
  • 2 large eggs, separated into yolks & whites
  • 1 cup ricotta cheese
  • 1/2 cup milk
  • 1 Tbsp lemon zest
  • 1 tsp vanilla extract
  • Butter/oil for pan
  • to taste fresh blueberries
Servings: servings
  1. Preheat your pan over medium heat.
  2. Beat egg whites on high with hand mixer until soft peaks develop and set aside.
  3. Whisk together all remaining wet ingredients in a separate large bowl.
  4. In another bowl, mix together the dry ingredients and gently fold into the ricotta mixture until batter is just combined.
  5. Gently fold egg whites into batter until only just combined. Do not overmix.
  6. Grease your pan lightly with butter or oil.
  7. Pour 1/4-1/3 cup batter in the pan and spread into a 4 inch circle.
  8. Cook 2-3 minutes or until edges become firm and bubbles don’t disappear.
  9. Flip and cook another 1-3 minutes or until light golden brown.
  10. Keep pancakes warm in the oven and repeat with remaining batter.
  11. Top with fresh blueberries and your favorite syrup and enjoy!
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