Go Back

Fluffy Lemon Ricotta Blueberry Pancakes

Cloud-like pancakes with creamy ricotta pockets, bright lemon zest, and bursts of sweet blueberries - your new favorite weekend treat!
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American, Italian
Servings 4
Calories 145 kcal

Equipment

  • 3 Mixing bowls
  • electric mixer
  • non-stick skillet or griddle

Ingredients
  

Wet Ingredients

  • 2 large eggs separated
  • 375 g 1½ cups whole milk
  • 100 g ½ cup whole milk ricotta
  • 250 g 1 cup ripe sourdough starter
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • ¼ cup lemon juice
  • 56 g ½ stick unsalted butter melted and cooled

Dry Ingredients

  • 325 g 2½ cups all-purpose flour
  • 50 g ¼ cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt

For Cooking

  • 1-2 cups fresh or frozen blueberries
  • Butter or oil for cooking

Instructions
 

  • Separate eggs, placing whites in a very clean bowl and yolks in a large mixing bowl. Add milk, ricotta, sourdough starter, vanilla, lemon zest and juice to yolks. Whisk until reasonably smooth.
  • In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • Pour wet ingredients into dry ingredients and stir until just combined. Gently mix in cooled melted butter - a few lumps are fine!
  • Using an electric mixer, beat egg whites until stiff peaks form, about 3-4 minutes.
  • Gently fold whipped egg whites into batter until no white streaks remain.
  • Heat skillet over medium. Pour ¼ cup batter per pancake. Immediately press blueberries into tops. Cook 3-4 minutes until bubbles form and edges set, then flip and cook 2-3 minutes more until golden.
  • Enjoy immediately with maple syrup, extra butter, and a sprinkle of lemon zest.

Notes

  • Butter Temperature: Ensure melted butter is cooled to avoid cooking the eggs in the batter.
  • Gentle Folding: When combining egg whites, fold gently to maintain airiness - this creates the fluffiness!
  • No-Stick Tip: A quality non-stick surface ensures easy flipping of these delicate pancakes.
  • Sourdough Substitute: Replace starter with 250g buttermilk for similar tang and tenderness.
  • Make Ahead: Best served immediately, but cooked pancakes freeze beautifully for up to 2 months.
  • It has 145 kcal per pancake