Extra Fluffy Blueberry Lemon Ricotta Pancakes

This easy recipe for Blueberry Lemon Ricotta Pancakes makes the best breakfast ever! They're creamy and fluffy with a little tang from the lemon and blueberries. Such a nice summer breakfast or brunch!

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These fluffy lemon ricotta pancakes are super light and fluffy thanks to the addition of ricotta cheese and carefully whipping the egg whites. A hint of lemon zest and juice scents the pancakes with citrus and compliments the blueberry flavor. Lemon and blueberries are a classic combination and create magic when they come together.

With only 30 minutes to make start to finish, these are the best pancakes for a weekend morning and a great way to take advantage of the abundance of blueberries in the spring and summer. 

Enjoy these pancakes with a side of ricotta scrambled eggs and a delicious cup of cold brew coffee. If you're looking for a sweet treat for breakfast, give these delicious lemon blueberry ricotta pancakes a try!

Have some extra ricotta? Make this Sicilian cannoli filling or this luscious Italian ricotta pie!

Why This Recipe Works

• Extra fluffy pancakes with the perfect texture.
• Full of flavor and not your average classic buttermilk pancake. 
• Perfect pancake for a special occasion or when serving a crowd. 
• Delicious spring and summertime breakfast or brunch recipe. 

Ingredient Notes

• Eggs - You'll use both egg yolks and whites in this recipe, but you will need to separate the yolks from the whites and beat the whites to soft peaks. The beaten egg whites help to get perfectly fluffy pancakes. 
• Whole milk - Milk helps with texture and flavor. It will thin out the batter, as well as add a richness to the pancakes. You can substitute another milk but whole milk will work best.
• Whole milk ricotta cheese - You can purchase a good ricotta at the grocery store or make a simple Homemade Ricotta Cheese. Whole milk ricotta tastes much better than low fat or part skim ricotta. Cottage cheese could also work, but may not be as smooth of a texture. 
• Fresh lemon juice and zest - Use fresh juice from a lemon as opposed to store bought. The combination of fresh lemon zest and juice really make these blueberry lemon pancakes. 
• Flour - Regular all purpose flour is used in this recipe. No fancy flours necessary. 
• Sugar - Granulated white sugar will be used for the pancakes and a powdered sugar will be whipped into the ricotta for a perfectly sweet and smooth ricotta topping. 
• Fresh blueberries - Use fresh blueberries and make sure to wash and dry them well before using. Frozen blueberries will be too wet for these pancakes.
• Vanilla Extract - Make a batch of homemade vanilla extract for even better results!

*Full ingredient list with quantities is in the recipe card.

Helpful Equipment

• Whisk - A whisk makes mixing the wet ingredients and everything together much easier. You can use a fork in a pinch, but a whisk will simplify the process. 
• Electric hand mixer - You can use a stand mixer or an electric hand mixer to beat the egg whites to the perfect consistency. 
• A large skillet - Cook the pancakes on just about any large flat surface. A large skillet or griddle will make it easier to flip the pancakes and keep them from crowding together. 
• Spatula - You'll need a spatula to flip your pancakes. 

Step by step instructions

1. Separate the egg whites from the yolks and whisk together the egg yolks, milk, ricotta, lemon zest, lemon juice and vanilla extract in a large mixing bowl. Add the dry ingredients to the wet ingredients and whisk until no lumps remain.
2. In a separate bowl, use an electric hand mixer two whip the egg whites until soft peaks form, then use a rubber spatula to carefully fold the whites into the pancake batter.
3. Melt a little butter in a large skillet or griddle over medium heat, then scoop out ¼ cup of batter to form pancakes on the hot griddle or skillet. Sprinkle with a few blueberries, and once golden brown around the edges, give them a flip. Cook until golden on the other side, then remove to a serving plate.
4. To make the topping, whisk together the heavy cream, lemon zest and powdered sugar until soft peaks form, then whisk in the ricotta.
5. Serve the pancakes immediately with a dollop of whipped ricotta cream, or with butter and syrup. Sprinkle with extra fresh berries if desired.

Tips For Success

• When beating the egg whites, make sure you stop once soft peaks form. This this is when the peaks slightly fold back over when you lift them up with the beater. You don't want stiff peaks, which can result in dry, less fluffy pancakes. 
• Don't overcrowd your skillet or griddle with pancake batter. Make sure there's enough room to easily flip each pancake. 
• Freeze leftover pancakes on a large baking sheet. Once frozen, transfer to a zip-top bag and store for up to 3 months and reheat in the toaster oven or air fryer.

Serving Suggestions

• Top these pancakes with the creamy ricotta cheese mixture or your favorite toppings, like pure maple syrup, butter, lemon curd or blueberry syrup. 
• For an extra hearty breakfast, serve with these Roasted Potatoes and Onions and a side of bacon or sausage. 
• Serve these fluffy ricotta pancakes for brunch with a savory Asparagus Quiche and fresh mimosas for all the spring flavors.  
• If you're feeding a crowd and looking to make a filling breakfast, this Easy Sweet Potato Hash with Bacon and Fried Eggs is the perfect savory addition to these sweet pancakes. 

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