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Lemon Blueberry Ricotta Pancakes

Course: Breakfast
Author: Eva Marie
Print Recipe

Ingredients

  • 1 ½ cups self-rising flour
  • ¼ cup sugar
  • 4 eggs separated
  • 1 ½ cups buttermilk make buttermilk by adding a tablespoon of vinegar or lemon juice to the milk and letting it sit for 5 minutes
  • 1 ½ teaspoons vanilla
  • ½ cup ricotta cheese
  • 1 heaping tablespoon lemon zest
  • 1 1/2 cups fresh or frozen blueberries
  • 1/4 teaspoon salt
  • 1/8 teaspoon cream of tartar

Instructions

  • Place the flour, sugar and salt in a large bowl and give them a quick stir.
  • Add the egg yolks, buttermilk, ricotta, vanilla, lemon zest and mix just until combined (don’t worry about the lumps).
  • In another bowl, whisk the egg whites and cream of tartar with an electric beater until stiff peaks form.
  • Add the blueberries and egg whites to the batter and fold the mixture together.
  • Cook on a medium/high griddle or pan that has been lightly coated with butter.
  • Ladle the batter onto the hot griddle or pan (I use approximately 1/3 cup of batter per pancake).
  • Allow to cook long enough for bubbles to appear on the tops of the pancakes before flipping them. Cook until golden brown.
  • Serve with warm maple syrup and a handful of fresh berries.