Breakfast & Brunchcoleycooks5.0
Extra Fluffy Blueberry Lemon Ricotta Pancakes
This easy recipe for blueberry lemon ricotta pancakes makes the best breakfast ever! They're creamy and fluffy with a little tang from the lemon and blueberries. Such a nice summer breakfast or brunch!
👥 11 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- spatula
- skillet
- griddle
- measuring cup
📝 Preparation Steps
1
Make the Pancakes
2
Whisk together the egg yolks, milk, ricotta, lemon zest, lemon juice and vanilla extract. Add the flour, baking powder, sugar and salt, then whisk until no lumps remain.
lemon zest1 teaspoonvanilla extract1 teaspoon
3
Use an electric hand mixer two whip the egg whites until soft peaks form, then use a rubber spatula to carefully fold the whites into the batter.
4
Melt butter in a large skillet or griddle, then use a ¼ cup measuring cup to scoop out the batter to form pancakes. Sprinkle with a few blueberries, and once golden around the edges, give them a flip. Cook until golden on the other side, then remove to a serving plate.
butter (for cooking)Butter for serving (optional)
5
To make the topping, whisk together the heavy cream, lemon zest and powdered sugar until soft peaks form, then whisk in the ricotta.
lemon zest1 teaspoonpowdered sugar1 tablespoon
6
Serve the pancakes immediately with a dollop of whipped ricotta cream, or with butter and syrup. Sprinkle withe extra blueberries if desired.
butter (for cooking)Butter for serving (optional)
Nutrition Facts
calories
195 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
1 g
sugar Content
8 g
sodium Content
122 mg
protein Content
7 g
trans Fat Content
0.003 g
cholesterol Content
61 mg
carbohydrate Content
20 g
saturated Fat Content
6 g
unsaturated Fat Content
4 g
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