Lemon Ricotta Pancakes with Blueberries
In short: Light, creamy pancakes made with ricotta, lemon zest and whipped egg whites, cooked with juicy blueberries pressed into the batter. It takes about 30 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 365 kcal
Ricotta makes pancakes that are moist and delicate rather than bready, with a faint sweetness that pairs well with lemon. Whipping the egg whites and folding them in gives the batter extra lift. These pancakes are softer than the usual stack, so cook them on gentler heat and keep them small. Blueberries are pressed in after the batter hits the pan, which keeps their color from bleeding into the pancake.
Instructions
- Whisk the ricotta, egg yolks, milk, lemon zest and juice, vanilla and sugar in a large bowl until mostly smooth.
- Stir the flour, baking powder and salt together, then fold them into the ricotta mixture until just combined. The batter will be thick.
- In a clean bowl, whisk the egg whites with a pinch of salt until they hold soft peaks. Fold them into the batter in two additions, keeping as much air as you can.
- Heat a large nonstick skillet over medium-low heat and melt a little butter. Spoon 60 ml (1/4 cup) of batter per pancake into the pan.
- Scatter 6 to 8 blueberries over each pancake and press them in lightly. Cook for 3 to 4 minutes, until the underside is golden and the edges look set.
- Flip carefully and cook for 2 to 3 minutes more, until the center springs back. Wipe the pan and add fresh butter between batches.
- Serve right away with maple syrup and a spoonful of yogurt.
Tips
- If your ricotta looks wet, drain it in a fine sieve for 15 minutes first. Extra water makes the pancakes gummy in the middle.
- Frozen blueberries work without thawing. Press them in on the pan and add a minute to each side.
Questions and answers
Why are my ricotta pancakes raw in the middle?
The heat is probably too high, so the outside browns before the center sets. Use medium-low heat, keep the pancakes small and wait for a golden underside before flipping.
Can I make ricotta pancakes without separating the eggs?
Yes. Whisk the whole eggs into the ricotta and add 1/2 tsp more baking powder. The pancakes will be denser and a little less airy.
What can I serve with lemon ricotta pancakes?
Warm maple syrup, a spoonful of yogurt or extra ricotta, and more lemon zest all work well. Toasted almonds add crunch.
How long does it take to make Lemon Ricotta Pancakes with Blueberries?
About 30 min in total: 15 min of preparation and 15 min of cooking.
How many calories are in Lemon Ricotta Pancakes with Blueberries?
About 365 kcal per serving, with 15 g of protein, 41 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 365 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 41 g |
| Fat | 16 g |
| Fiber | 2 g |
| Sugar | 12 g |
| Sodium | 350 mg |
Estimated values, calculated from the ingredients.
