Blueberry-Lemon Ricotta Pancakes

  • Active Time 40m

4 to 6 servings

For the fluffiest pancakes, bring the eggs, milk and cheese to room temperature before cooking, about an hour outside the refrigerator. These are so moist you barely need any syrup!


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 eggs
  • 3 egg whites
  • 1 1/2 cups milk
  • 3/4 cup ricotta cheese
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon zest, plus more for garnish (about 1/2 a lemon)
  • 1 tablespoon lemon juice (about 1/2 a lemon)
  • Unsalted butter, for griddle
  • 1 cup blueberries
  • Pure maple syrup for serving (optional)


Preheat the oven to 200 degrees F.

In a large bowl, stir together the flour, baking powder, baking soda, sugar and salt. In another large bowl, whisk the eggs and egg whites until very frothy and light yellow. Whisk the milk, ricotta, vanilla extract, lemon zest and lemon juice into the eggs. Form a well in the bottom of the bowl of dry ingredients then gradually whisk in the egg mixture until just blended. Do not over-stir.

Heat a nonstick pan or griddle over medium heat. Melt a teaspoon of butter in the pan, then start pouring the batter, about 1/4 cup per pancake. After about 2 or 3 minutes, when the pancakes are golden brown on one side and ready to flip (the edges of the pancake will form bubbles), sprinkle a small handful of blueberries on top. Flip and cook until golden brown on the second side, about 2 to 3 more minutes. Set aside and repeat, using more butter as needed. Hold the pancakes in the warm oven until ready to serve. Serve with blueberries, lemon zest and pure maple syrup, if desired.

Recipe reprinted by permission of All rights reserved.

RecID 10871

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