Lemon Blueberry Ricotta Pancakes

  • Author: Nicole Gaffney (


Makes about 10-12 pancakes (serves 4)



For the Pancakes

  • 2 large eggs, separated
  • 3/4 cup whole milk
  • 1 cup whole milk ricotta cheese
  • zest and juice from 1 lemon
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon fine salt
  • Butter, for cooking
  • 1 pint fresh blueberries

For the Topping (optional)

  • 1/2 cup heavy cream
  • 1 teaspoon lemon zest
  • 1 tablespoon powdered sugar
  • 1/2 cup whole milk ricotta cheese
  • Butter for serving (optional)
  • Maple syrup for serving (optional)
  • Extra blueberries for serving (optional)


Make the Pancakes

  1. 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.
  2. 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.
  3. Melt butter in a large skillet or griddle, then use a 1/4 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.
  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 withe extra blueberries if desired.


  • Freeze leftover pancakes on a large baking sheet. Once frozen, transfer to a zip-top bag and store for up to 3 months.