Lemon-Ricotta Pancakes With Fresh Blueberries

Name: Lemon-Ricotta Pancakes With Fresh Blueberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup ricotta cheese; 1 cup milk; 3 large eggs, separated; 1 lemon, juice and zest of; 1 ½ cups cake flour; 1 tablespoon baking powder; ¼ teaspoon salt; ¼ cup sugar; 2 cups frozen blueberries; fresh blueberries, for toping; maple syrup, for topping

Servings: persons

1
1.
2
Combine ricotta, milk, egg yolks, lemon zest, and lemon juice in a large mixing bowl.
3
Whisk to combine.
4
Add cake flour, baking powder, and salt, and mix just until incorporated.
5
2.
6
In a separate bowl, beat egg whites on medium-low speed until foamy.
7
Increase mixer speed to medium-high and continue to beat, adding sugar gradually, until soft peaks form, about 3 minutes.
8
3.
9
Fold 1/3 of egg white mixture into ricotta mixture with a spatula until completely incorporated.
10
Fold in remaining egg whites until mixture is smooth and light.
11
4.
12
Heat griddle or skillet over medium heat, and grease as needed.
13
Ladle batter onto cooking surface, and cook until bubbles form on the surface.
14
Flip with a large spatula, and cook the other side until light golden and cooked through.
15
Repeat with the remaining batter.
16
Serve with fresh blueberries and maple syrup.

514

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

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.

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 11 ingredients. The key ingredients include: 1 cup ricotta cheese, 1 cup milk, 3 large eggs, separated, 1 lemon, juice and zest of, and more.

Yes, Lemon-Ricotta Pancakes With Fresh Blueberries 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!