Summer is bursting with berries and I really enjoy using them for various breakfast dishes like in this delicious Ricotta Blueberry Pancakes. Blueberries has always been great in pancakes, and are totally amazing in these ones made with ricotta.

What I love about this recipe is the fact that the whites are whipped separately and then folded into the pancake mixture. That makes the pancakes really fluffy and soft.

The add of ricotta and lemon zest really takes the pancakes to a next level.  They will definitely be a family favorite and you might consider double the recipe as they will be gone in seconds.

Ricotta Blueberry Pancakes Closeup

Related Posts:
Apple Crisp Pancakes
Cornmeal Pancakes
Strawberry Dutch Baby Pancake

Recipe slightly adapted after Driscoll’s

Ricotta Blueberry Pancakes

Ricotta Blueberry Pancakes

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Blueberries has always been great in pancakes, and are totally amazing in these delicious pancakes made with ricotta cheese.The whites are whipped separately and then folded into the pancake mixture. That makes the pancakes really fluffy and soft.
Servings 8 servings
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Ingredients
  

  • 2 eggs
  • 2 tbsp (30g) sugar
  • 1 cup (240g) ricotta cheese
  • 1/2 cup (120g) buttermilk
  • 1 tsp (5g) vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 tsp (3g) salt
  • 1 1/2 tsp (6g) baking powder
  • Zest from a lemon
  • Fresh blueberries
  • Maple Syrup/Honey for serving

Instructions
 

  • Separate the egg whites from the yolks. Whisk together the egg yolks, sugar, ricotta cheese, buttermilk and vanilla extract. Add the flour, baking powder, lemon zest and salt and whisk until no lumps remain.
  • Beat egg whites until soft peaks form. Gently fold the whipped whites into pancake mixture.
  • Lightly grease with butter a nonstick pan over medium heat. Add about ¼ cup of pancake batter and spread to form a 4 inch (10cm) pancake.
  • Add blueberries on top  and cook for about 2-3 minutes on each side until golden brown.
  • Garnish with fresh blueberries and serve with maple syrup or honey on top.

Video

Nutrition

Serving: 1gCalories: 141kcalCarbohydrates: 19.2gProtein: 7.1gFat: 3.8gSaturated Fat: 2gCholesterol: 51mgSugar: 4.9g
Calories: 141kcal
Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberry pancakes, breakfast recipes, lemon blueberry pancakes, lemon ricotta blueberry pancakes, pancakes, ricotta blueberry pancakes

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

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  1. Ms. Chin Author says:

    Not just wonderful recipe, but wonderful attention to details! I love how you take the time to include the nutritional information and provide a printing option.
    — Ms. Chin’s Education News

    1. Ella-HomeCookingAdventure Author says:

      Thank you for you appreciation. Details matters – that's my motto:) And i love to have people like you in our community. 

             Ella- HOME COOKING ADVENTURE

  2. Jessica Author says:

    Can we skip the lemon zest? Will it affect the flavor?

  3. Ella Author says:

    Hi! I love your website and made over 10 of your recipes already which are all amazing! Want to make these pancakes next but don’t have buttermilk..what a good substitute?

    1. Ella-HomeCookingAdventure Author says:

      I am so glad to hear that..Ella:)  you can always substitute buttermilk with 3/4 part yogurt + 1/4 part milk

  4. Lilly Author says:

    I want to make this recipe but I don’t have ricotta cheese, I have instead Philadelphia chesse. What do you think? Thank you.

  5. Scarlet Author says:

    Can I use diffrent cream chease instead of the ricota? Maybe Mascrpone?

    1. Ella-HomeCookingAdventure Author says:

      Hi Scarlet.

      Yes, you can.

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