Stack of pancakes

Blueberry, Lemon & Ricotta Pancakes

Bring the sunshine to your morning routine!

Blueberry, Lemon & Ricotta Pancakes

Cortney Smith

Servings

6

Prep Time

20 minutes

Cook Time

20 minutes

Cuisine

American

Category

Breakfast

The ricotta in this recipe makes the pancakes light and fluffy, perfect for high altitude!

Blueberry, Lemon & Ricotta Pancakes

Ingredients

  • 2 cups flour

  • ½ cup sugar

  • 2 teaspoons baking powder

  • ¼ teaspoon salt

  • 2 cups ricotta

  • 1 cup milk or spent whey

  • 1 lemon, zested

  • 2 teaspoons vanilla

  • Blueberries

  • 4 large eggs, separated into yolks and whites

  • Honey or Maple Syrup

  • Melted Butter

Directions

  1. Whisk together the ricotta, egg yolks, milk/whey, lemon zest and vanilla in a large bowl.

  2. Then whisk the flour, sugar, baking powder and salt in a medium bowl.

  3. Stir flour mixture into ricotta mixture just until combined. Do not over mix.

  4. Beat the egg whites with an electric mixer until soft peaks form. Fold the egg whites into the pancake mixture just until blended. Do not over mix.

  5. Preheat and grease a griddle or skillet lightly with oil.

  6. Pour a heaping 1/3 cup batter onto griddle and spread lightly, if needed. Drop blueberries onto pancake.

  7. Cook until edges are dry and bubbles remain without disappearing. Flip pancake and cook 1 to 3 minutes longer or until lightly golden on both sides.

  8. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter and blueberries.

  9. Serve with melted butter and honey or syrup.  Enjoy!
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