Ricotta Blueberry Pancakes

Summer is bursting with berries and I enjoy using them for various breakfast dishes like in this delicious Ricotta Blueberry Pancakes. Blueberries have always been great in pancakes, and are amazing in these 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 fluffy and soft and simply irresistible.

The addition of ricotta and lemon zest takes the pancakes to the next level.  They will soon become a family favorite and you might consider doubling the recipe as they will be gone in seconds.

How to make Ricotta Blueberry Pancakes

First, separate the egg whites from the yolks. In a mixing bowl, whisk together the egg yolks, sugar, ricotta cheese, buttermilk, and vanilla extract until well combined. Then, add the flour, baking powder, lemon zest, and salt to the mixture, and whisk until there are no lumps.

In another bowl, beat the egg whites until soft peaks form. Gently fold the whipped egg whites into the pancake mixture until just combined.

Next, lightly grease a nonstick pan with butter and place it over medium heat. Pour about ¼ cup of the pancake batter onto the pan and spread it out to form a 4-inch (10cm) pancake.

Sprinkle some blueberries on top of the pancake and cook for approximately 2-3 minutes on each side, or until the pancakes are golden brown.

Once cooked, garnish the pancakes with fresh blueberries and serve them with maple syrup or honey drizzled on top.

Hope you will try these Ricotta Blueberry Pancakes as they are worth all the effort.  If you do, don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

For more similar recipes check our full collection of Crepes and Pancakes.

YOU MAY ALSO LIKE:
Apple Crisp Pancakes
Easy Lemon Ricotta Cake
Cornmeal Pancakes
Strawberry Dutch Baby Pancake
Blueberry Cheesecake

The recipe was slightly adapted after Driscoll’s

Ricotta Blueberry Pancakes

5 from 2 votes

Blueberries have always been great in pancakes, and are 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 fluffy, soft and simply irresistible.

Servings 8 servings

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

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Ingredients

  

1x2x3x

• 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 the 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: 1 pancakeCalories: 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