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stack of four lemon ricotta blueberry pancakes with fresh blueberries and powdered sugar

Fluffy Lemon Ricotta Blueberry Pancakes (Café-Style)

Marissa
Fluffy café-style pancakes full of lemon and blueberry flavor that are easy to make in 30 minutes or less.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast, Brunch
Cuisine American, French
Servings 4 people

Equipment

  • 2 medium to large bowls
  • electric mixer or whisk to beat the egg whites
  • zester to make lemon zest

Ingredients
  

  • 1 cup Flour All Purpose
  • 2 tablespoons Sugar
  • 2 1/2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 1 cup Milk Whole milk or plant based
  • 1 1/2 cup Ricotta Cheese Whole milk works best
  • 5 Eggs Large
  • 1 Tablespoon Lemon zest
  • 2 Tablespoons Lemon juice
  • 3 Tablespoons Butter Or Olive oil or vegetable oil
  • 1 1/2 cup Blueberries Fresh or frozen
  • 3 Tablespoons Powdered sugar For serving

Instructions
 

  • Wash and dry the blueberries. If using frozen, don't wash them. Take 1 tablespoon of flour and lightly coat the blueberries in the flour.
  • Separate the eggs. Put egg whites in a medium bowl and egg yolks in a large bowl.
  • Mix the egg whites until stiff peaks form.
  • Add the fresh ricotta, milk, lemon zest, lemon juice to the egg yolks in their bowl and mix until really well combined.
  • Sift the dry ingredients directly over the wet ingredients. This includes the flour, sugar, baking powder and salt.
  • Gently fold the dry ingredients into the wet ingredients. Don't over mix.
  • Gently fold in the blueberries and then the whipped egg whites into the mixture. Again, don't over mix.
  • Heat your large skillet on medium heat and lightly oil with a little bit of olive oil or a little butter.
  • Take about 1/4 cup of pancake batter and place on the hot skillet.
  • Once little bubbles form on top, it's time to flip and cook the other side for about 1-2 minutes. (Lower temperature to medium-low heat so the pancakes don't burn.)

Notes

1. Keep a close eye on the temperature of your skillet. Because these pancakes are thicker and fluffier, they require a longer cooking time over a lower heat so that the inside is also completely cooked. This is why it is important to lower the temperature of the skillet once you flip the pancakes.
2. If you are not using an electric mixer, just whisk up the egg whites with a whisk or fork as best as you can. They will not be quite as fluffy as when you use an electric mixer, but the ricotta will make them still somewhat fluffy and tender.
3. You can use other berries as well, such as raspberries or blackberries.
4. Serve with powdered sugar, maple syrup, whipped lemon ricotta or just plain 😀

Nutrition

Serving: 1g
Keyword Blueberries, easy, Lemon ricotta, Special occasions
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