Blueberry Lemon Ricotta Pancakes
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Recipe Intro From avneets.eats
These golden, fluffy Blueberry Lemon Ricotta Pancakes are made with Cascadian Farm Organic Blueberries and are perfect for a weekend brunch or weekday treat. I’ve partnered with Cascadian Farm and @TheFeedFeed to bring you a stack that’s packed with bright lemon flavor and pillowy texture, thanks to creamy ricotta and whipped egg whites. Every time you purchase Cascadian Farm products, you're supporting organic farming practices that promote soil health, protect pollinators, and reduce chemical pollution—making these pancakes a feel-good choice for you and the planet.
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ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon Himalayan salt
- 2 tablespoons granulated sugar
- 3/4 cup ricotta cheese
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- 3 tablespoons salted butter, melted and cooled, plus more for serving
- Zest of 1 Meyer lemon
- 2 large eggs, separated
- 1 1/2 cups Cascadian Farm Organic Blueberries
- Whipped cream (optional), for serving
- Maple syrup, for serving
Method
Step 1
Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Step 2
Mix the wet ingredients: In a separate bowl, combine ricotta, milk, vanilla extract, melted butter, lemon zest, and egg yolks. Stir until smooth.
Step 3
Combine wet and dry: Pour the wet mixture into the dry ingredients and gently fold until just combined—don’t overmix.
Step 4
Whip the egg whites: In a clean bowl, beat the egg whites with a hand mixer until stiff peaks form (about 2–3 minutes). Gently fold the whipped egg whites into the batter to keep it light and airy.
Step 5
Cook the pancakes: Heat a griddle or nonstick pan over medium heat and lightly grease with butter. Pour about 1/4 cup of batter per pancake onto the pan and immediately sprinkle a few blueberries on top.
Step 6
Flip and finish: Cook until bubbles form on the surface and the edges look set, then flip and cook for another 1–2 minutes, or until golden brown and fully cooked. Repeat with remaining batter.
Step 7
Serve: Serve warm with extra butter, more blueberries, whipped cream, and maple syrup if desired.