Lemon, Blueberry & Ricotta Pancakes Recipe

Name: Lemon, Blueberry & Ricotta Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups self rising flour; 1/4 cup sugar; 4 eggs, separated; 1 1/2 cups buttermilk; 1 1/2 teaspoons vanilla; 1/2 cup ricotta cheese; 1 tablespoon fresh lemon zest; 1 1/2 cups blueberries; 1/4 teaspoon salt; 1/8 teaspoon cream of tartar

Servings: persons

1
Place the flour, sugar and salt in a large bowl and give them a quick stir.
2
Add the egg yolks, buttermilk, ricotta, vanilla, lemon zest and mix just until combined (don't worry about the lumps).
3
In another bowl, whisk the egg whites and cream of tartar with an electric beater until stiff peaks form.
4
Add the blueberries and egg whites to the batter and fold the mixture together.
5
Cook on a medium/high griddle or pan that has been lightly coated with butter.
6
Ladle approximately 1/3 cup of the batter onto the hot griddle or pan for each pancake.
7
Allow to cook long enough for bubbles to appear on the tops of the pancakes before flipping them. Cook until golden brown.
8
Serve with warm maple syrup and a handful of fresh berries.

1056

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups self rising flour, 1/4 cup sugar, 4 eggs, separated, 1 1/2 cups buttermilk, and more.

Yes, Lemon, Blueberry & Ricotta Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon, Blueberry & Ricotta Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions