Looking for a sweet and indulgent breakfast recipe that’s perfect for a lazy weekend brunch or a special occasion? Lemon blueberry pancakes are perfect for any occasion! These fluffy pancakes are made with a combination of tangy lemon zest, creamy ricotta cheese, and plump, juicy blueberries, creating a delicious balance of flavors.
Why this recipe works
Okay, I won’t lie – this is my favourite pancakes recipe and it’s been tested to perfection!
There are a few key factors that make this recipe so irresistibly good. The addition of ricotta cheese to the batter creates a creamy and rich texture, while also adding a subtle tangy flavor that complements the sweetness of the blueberries and lemon.
Additionally, separating the eggs and beating the egg whites to stiff peaks before folding them into the batter results in an incredibly light and fluffy pancake. The lemon zest adds brightness and freshness, while the blueberries burst with flavor and color, making these pancakes a feast for both the eyes and the taste buds.
What are lemon blueberry pancakes
Lemon blueberry ricotta pancakes are a delicious twist on classic breakfast pancakes. These pancakes are made with all-purpose flour, granulated sugar, baking powder, salt, milk, ricotta cheese, eggs, lemon zest, vanilla extract, fresh blueberries, and unsalted butter. The batter is gently folded with egg whites to create a light and fluffy texture, while the addition of lemon zest and blueberries adds a tangy and sweet burst of flavor.
Best ingredients for lemon blueberry pancakes
When it comes to the best ingredients for lemon blueberry ricotta pancakes, it’s important to use fresh, high-quality ingredients. Here’s what you’ll need:
All-purpose flour: Use all-purpose flour to give the pancakes structure and a fluffy texture.
Granulated sugar: Granulated sugar is added to the pancake batter to give it a touch of sweetness.
Baking powder: Baking powder is added to the pancake batter to help it rise and become light and fluffy.
Salt: Salt is added to balance the sweetness of the pancakes.
Milk: Milk is added to the pancake batter to make it moist and give the pancakes a rich flavor.
Ricotta cheese: Ricotta cheese adds a creamy texture and tangy flavor to the pancakes.
Eggs: Eggs are used to bind the pancake batter together and give it structure.
Lemon zest: Lemon zest adds a bright, zesty flavor to the pancakes.
Vanilla extract: Vanilla extract adds a touch of sweetness and depth of flavor to the pancakes.
Blueberries: Fresh blueberries are the star of this recipe, adding a burst of juicy sweetness to every bite.
Butter: Butter is added to the pancake batter to make it richer and more flavorful.
How to make lemon blueberry ricotta pancakes
Now that you have your ingredients, let’s dive into how to make these delicious blueberry pancakes step-by-step:
Step 1: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Step 2: In a separate bowl, whisk together the milk, ricotta cheese, egg yolks, lemon zest, and vanilla extract.
Step 3: Add the wet ingredients to the dry ingredients and stir until just combined.
Step 4: In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the pancake batter.
Step 5: Fold in the blueberries and melted butter, stirring until just combined.
Step 6: Heat a non-stick skillet or griddle over medium-low heat. Grease lightly with cooking spray or butter.
Step 7: Pour batter onto the skillet for each pancake. Cook on one side or until small bubbles form on the surface, then flip and cook for an additional 1-2 minutes.
Step 8: Repeat with the remaining batter, adjusting the heat as needed.
Step 9: Serve the pancakes hot, dusted with powdered sugar and topped with extra blueberries if desired.
Storing and freezing tips
Lemon blueberry ricotta pancakes are best served fresh, but you can store them in the refrigerator for up to 2 days. To reheat, place the pancakes in a toaster or warm them up in the microwave.
If you have leftover pancakes that you’d like to freeze, simply place them in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag or container and freeze for up to 1 month. To reheat, simply microwave the frozen pancakes for 30-60 seconds or until heated through.
Top tips for the best lemon blueberry pancakes
- Use fresh, high-quality ingredients for the best flavor.
- Be careful not to overmix the pancake batter, as this can result in tough pancakes.
- Fold in the blueberries and melted butter gently to avoid breaking the blueberries.
- Beat the egg whites until stiff peaks for the fluffiest pancakes.
- Grease your skillet or griddle lightly with cooking spray or butter to prevent sticking.
FAQ
Can I use frozen blueberries instead of fresh ones in this recipe?
Yes, you can use frozen blueberries instead of fresh ones, just make sure to thaw them first and drain off any excess liquid before folding them into the batter.
Can I use a different type of cheese instead of ricotta cheese?
While ricotta cheese gives these lemon blueberry pancakes a creamy texture and slightly tangy flavor, you can substitute it with cottage cheese or cream cheese if you prefer.
Can I make the batter ahead of time and store it in the fridge?
I do not recommend to make the batter too far ahead of time, as the baking powder will lose its potency and the pancakes won’t rise as well. However, you can mix the dry and wet ingredients separately and store them in the fridge for a few hours before combining them and cooking the pancakes
How can I tell when the blueberry pancakes are done?
Look for small bubbles forming on the surface of the pancake, and the edges starting to look set. Gently lift up the edge of the pancake with a spatula to check if it’s golden brown and cooked through.
Lemon Blueberry Ricotta Pancakes
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pancakes10
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minutesThese fluffy and flavorful pancakes are made with a combination of tangy lemon zest, creamy ricotta cheese, and plump, juicy blueberries, creating a delicious balance of sweet and tart flavors.
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INGREDIENTS
1 cup (120g) all-purpose flour
2 tablespoons (25g) granulated sugar
2 teaspoons (10g) baking powder
1/2 teaspoon (2.5g) salt
3/4 cup (180ml) milk
1/2 cup (120g) ricotta cheese
2 large eggs, separated
1 teaspoon (5g) lemon zest
1/2 teaspoon (2.5g) vanilla extract
1 cup (120g) fresh blueberries
2 tablespoons (28g) unsalted butter, melted
Powdered sugar and extra blueberries, for serving
DIRECTIONS
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, ricotta cheese, egg yolks, lemon zest, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix the batter, as this can result in tough pancakes.
- In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the pancake batter.
- Fold in the blueberries and melted butter, stirring until just combined.
- Heat a non-stick skillet or griddle over medium-low heat. Grease lightly with cooking spray or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side or until small bubbles form on the surface, then flip and cook for an additional 1-2 minutes.
- Repeat with the remaining batter, adjusting the heat as needed.
- Serve the pancakes hot, dusted with powdered sugar and topped with extra blueberries if desired. Enjoy!
Notes
- Be careful not to overmix the batter, as this can result in tough pancakes.
- Beat the egg whites to stiff peaks to achieve extra fluffy pancakes.
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