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!
For more breakfast recipes, try my zucchini frittata with feta and basil, blueberry baked oatmeal cups or strawberry goat cheese pop tarts.
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.
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 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 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!
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Whisk
- Stand mixer or an electric hand mixer
- Large skillet
- Spatula
How to Make Blueberry Lemon Ricotta pancakes
- 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.
- 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.
- 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.
- To make the topping, whisk together the heavy cream, lemon zest and powdered sugar until soft peaks form, then whisk in the ricotta.
- 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 homemade 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.
FAQs
You want to make sure to time the flipping right so you only flip once. Over flipping will result in less fluffy pancakes. Make sure your pan or griddle is hot before adding the batter. Once the pancake batter starts to bubble on the top and the edges start to brown, it's time to flip them.
You can keep your cooked pancakes on a baking sheet in the oven on 150-180 degrees F. This will keep them warm without drying them out. Just don't leave them in there too long.
These delicious pancakes can be refrigerated or frozen. Store in the refrigerator in an airtight container for 4-5 days. Keep the fresh ricotta topping in a separate container. Reheat refrigerated pancakes in the oven on 350 degrees F for 5-10 minutes. Freeze leftover pancakes on a large baking sheet. Once frozen, transfer to a zip-top bag and store for up to 2-3 months.
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Extra Fluffy Blueberry Lemon Ricotta Pancakes
Ingredients
For the Pancakes
- 2 eggs large, separated
- ¾ cup whole milk
- 1 cup whole milk ricotta cheese
- zest and juice from 1 lemon
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons granulated sugar
- ¼ teaspoon fine salt
- butter for cooking
- 1 pint fresh blueberries
For the Topping
- ½ cup heavy cream optional
- 1 teaspoon lemon zest
- 1 tablespoon powdered sugar
- ½ cup whole milk ricotta cheese
- Butter for serving optional
- Maple syrup for serving optional
- Extra blueberries for serving optional
Instructions
Make the Pancakes
- Whisk together the egg yolks, milk, ricotta, lemon zest, lemon juice and vanilla extract. Add the flour, baking powder, sugar and salt, then whisk until no lumps remain.
- 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 batter.
- Melt butter in a large skillet or griddle, then use a ¼ cup measuring cup to scoop out the batter to form pancakes. Sprinkle with a few blueberries, and once golden around the edges, give them a flip. Cook until golden on the other side, then remove to a serving plate.
- To make the topping, whisk together the heavy cream, lemon zest and powdered sugar until soft peaks form, then whisk in the ricotta.
- Serve the pancakes immediately with a dollop of whipped ricotta cream, or with butter and syrup. Sprinkle withe extra blueberries if desired.
Notes
- 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.
This is exactly the type of gourmet pancake recipe we were looking for on a special occasion! The pancakes were truly fluffier than a regular pancake and worth the extra steps. It felt like a 5-star restaurant dish!! The whipped ricotta topping was next level!
I'm so glad you loved the recipe!! Thanks so much for leaving a review!
These pancakes are gorgeous!! I love this traditional flavor -I can't get enough of it! The video is amazing too 😉
Thanks, Anne!
Thank you so much!! Hope you give them a try!
Have a Happy 4th, Coley! My stepdad loves NJ blueberries and swears they get better as soon as you set foot in the state. I'll definitely make these for him. Good luck judging those pies. Rough gig.
It's the truth!! Hope you enjoyed the weekend as much as we did here. 😉
These are my kinda pancakes! Have fun eating those blueberry pies!
thank you!! the blueberry pies were SO good! 🙂