These pancakes are everything you want in a breakfast: incredibly fluffy, light, and tender, with creamy ricotta, fresh lemon zest, and juicy bursts of blueberries in every bite. Topped with a dreamy whipped ricotta cream, extra blueberries, and a generous drizzle of good maple syrup, they feel like a little breakfast luxury.
The secret to that extra-fluffy texture? Separating the eggs and gently folding in whipped egg whites!
Ingredients
For the Pancakes
- 2 large eggs, separated
- ¾ cup milk
- 1 cup whole milk ricotta cheese
- Zest of 1 lemon
- Juice of 1 lemon (reserve 1 tsp for the topping, if desired)
- 2 tbsp granulated sugar
- 1 tsp vanilla bean paste
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp fine salt
- 4 tbsp butter, melted, for cooking
- 1 pint fresh blueberries
Whipped Ricotta Cream
- ½ cup heavy cream
- ½ cup whole milk ricotta cheese
- 1 tsp lemon zest
- 1 tbsp powdered sugar
For Serving
- Fresh blueberries
- Extra lemon zest
- Pure maple syrup
Instructions
1. Make the pancake batter.
Separate the egg yolks from the whites, placing them in two separate bowls.
In a large bowl, whisk together the egg yolks, milk, ricotta cheese, lemon zest, lemon juice, sugar, vanilla bean paste, baking powder, and salt until smooth and well combined.
2. Whip the egg whites.
Using an electric hand mixer, beat the egg whites until soft peaks form. This is the secret to getting beautifully light and fluffy pancakes!
3. Finish the batter.
Gently fold the flour into the ricotta mixture until just combined. Then carefully fold in the whipped egg whites, taking care not to deflate them. The batter should be thick, airy, and fluffy.
4. Cook the pancakes.
Melt the butter and lightly brush a nonstick skillet or griddle with some of it. Heat over medium-low heat.
Scoop about ⅓ cup of batter onto the skillet for each pancake. Scatter blueberries over the top and gently press them into the batter.
Cook until the edges look set, the bottoms are golden, and bubbles begin to appear. Carefully flip and cook the other side until golden and cooked through. Adjust the heat as needed so the centers cook without burning the outside.
Repeat with the remaining batter, adding more butter to the pan as needed.
5. Make the whipped ricotta cream.
In a bowl, combine the heavy cream, ricotta cheese, lemon zest, and powdered sugar. Beat with an electric mixer until the mixture is creamy, fluffy, and holds soft peaks.
6. Serve and enjoy!
Stack the warm pancakes high and top with a generous dollop of whipped ricotta cream, fresh blueberries, extra lemon zest, and a drizzle of pure maple syrup. Enjoy every fluffy, lemony bite!
My Tips
- If the batter seems too runny: Add flour 1 tablespoon at a time until it thickens enough to hold its shape.
- Keep the heat moderate: Ricotta pancakes are delicate, so medium-low heat helps them cook through without browning too quickly.
- Freeze the leftovers: Let the pancakes cool completely, then arrange them in a single layer on a parchment-lined tray and freeze. Once frozen, transfer them to a freezer-safe Ziploc bag, placing parchment paper between each pancake to prevent sticking. Freeze for up to 2–3 months and reheat whenever you need a delicious breakfast!
Save this recipe for your next slow morning or weekend brunch. These fluffy lemon-blueberry pancakes are worth getting out of bed for!