Can I use frozen blueberries?

You can use fresh or frozen blueberries for this recipe. Just be aware that frozen blueberries may bleed liquid as they cook and can alter the color of the batter.

Can I make this recipe gluten-free?

Yes, feel free to use a 1:1 gluten-free all-purpose flour to keep these pancakes gluten-free.

Can I make this recipe dairy-free?

Yes, substitute the regular ricotta with vegan ricotta cheese for a dairy-free lemon blueberry ricotta pancakes recipe. Note that the taste and texture may change slightly, depending on the brand you use.

How should I serve my lemon blueberry ricotta pancakes?

Feel free to enjoy this recipe on its own, or add your favorite toppings. Maple syrup, blueberries, lemon curd, or powdered sugar are all great options if you’re looking for ideas.

Lemon Blueberry Ricotta Pancakes

Description

Blueberry ricotta pancakes are light and airy and are made with ricotta cheese, whipped egg whites, and fresh blueberries.

Ingredients

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3/4 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 1/4 cup ricotta cheese
4 large eggs, whites, and yolks separated
3 Tbsp. cane sugar
1/2 cup milk
1 1/2 cups fresh blueberries

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Instructions

Whisk flour, baking powder, and salt. In another bowl, whisk ricotta cheese, egg yolks, sugar, and milk. Add flour mixture to the ricotta and stir until combined. Fold in blueberries.
Beat egg whites until stiff peaks form. Gently fold beaten egg whites into batter. Do not overmix. It’s okay to have some puffs of egg white visible.
Heat lightly greased griddle or skillet over medium heat. Pour 1/4 cup batter onto a hot pan. Spread batter into a circle about 4-inches in diameter. Cook for 1-2 minutes per side or until golden brown.
Serve immediately. Makes about 18 pancakes.

Nutrition

Serving Size: 2 pancakes
Calories: 190
Sugar: 8.3 g
Sodium: 154.9 mg
Fat: 8.1 g
Carbohydrates: 20.7 g
Protein: 9.4 g
Cholesterol: 114.3 mg