Ricotta Blueberry Lemon Zest Pancakes
Ricotta Blueberry Lemon Zest Pancakes
Ingredients
For the Pancakes
- 1 1/2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 2 Large eggs, separated
- 1 cup Whole milk
- 1/2 cup Ricotta cheese
- 1 tablespoon Lemon zest, from 1 large lemon
- 2 tablespoons Unsalted butter, melted, plus more for greasing
- 1 teaspoon Vanilla extract
- 1/2 cup Fresh blueberries
For Serving
- 1 cup Fresh berries, mixed
- as needed Maple syrup
Instructions
- 1
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
⏱️ 2 min - 2
In a separate medium bowl, whisk together the egg yolks, milk, ricotta cheese, lemon zest, melted butter, and vanilla extract until smooth.
⏱️ 3 min - 3
In a clean, dry bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overbeat.
⏱️ 4 min - 4
Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; do not overmix.
⏱️ 2 min - 5
Gently fold the beaten egg whites into the batter until no streaks of egg white remain. This will make the pancakes extra fluffy.
⏱️ 3 min - 6
Gently fold in the fresh blueberries into the batter.
⏱️ 1 min - 7
Heat a lightly greased griddle or non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles and evaporates quickly.
⏱️ 5 min•🌡️ 350 - 8
Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface.
⏱️ 8 min•🌡️ 350 - 9
Serve the pancakes immediately with fresh berries and maple syrup.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ricotta Blueberry Lemon Zest Pancakes
Ingredients
For the Pancakes
- 1 1/2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 2 Large eggs, separated
- 1 cup Whole milk
- 1/2 cup Ricotta cheese
- 1 tablespoon Lemon zest, from 1 large lemon
- 2 tablespoons Unsalted butter, melted, plus more for greasing
- 1 teaspoon Vanilla extract
- 1/2 cup Fresh blueberries
For Serving
- 1 cup Fresh berries, mixed
- as needed Maple syrup
Instructions
- 1
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
⏱️ 2 min - 2
In a separate medium bowl, whisk together the egg yolks, milk, ricotta cheese, lemon zest, melted butter, and vanilla extract until smooth.
⏱️ 3 min - 3
In a clean, dry bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overbeat.
⏱️ 4 min - 4
Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; do not overmix.
⏱️ 2 min - 5
Gently fold the beaten egg whites into the batter until no streaks of egg white remain. This will make the pancakes extra fluffy.
⏱️ 3 min - 6
Gently fold in the fresh blueberries into the batter.
⏱️ 1 min - 7
Heat a lightly greased griddle or non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles and evaporates quickly.
⏱️ 5 min•🌡️ 350 - 8
Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface.
⏱️ 8 min•🌡️ 350 - 9
Serve the pancakes immediately with fresh berries and maple syrup.
⏱️ 1 min