📝 About This Recipe
Elevate your morning with these incredibly light, soufflé-like pancakes that marry the creamy richness of whole milk ricotta with the bright, zesty punch of fresh lemon. Unlike traditional heavy flapjacks, these gems feature whipped egg whites for an airy texture and bursts of juicy blueberries in every bite. It is a sophisticated, restaurant-quality brunch staple that feels like a celebration on a plate.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups All-purpose flour (sifted)
- 2 teaspoons Baking powder
- 1/2 teaspoon Kosher salt
- 3 tablespoons Granulated sugar
Wet Ingredients
- 1 cup Whole milk ricotta cheese (drained of excess whey)
- 2 pieces Large eggs (separated into yolks and whites)
- 3/4 cup Whole milk (at room temperature)
- 1 tablespoon Lemon zest (freshly grated from about 2 lemons)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Vanilla bean paste (or pure vanilla extract)
- 3 tablespoons Unsalted butter (melted and slightly cooled)
The Inclusions & Frying
- 1 1/2 cups Fresh blueberries (washed and dried thoroughly)
- 2 tablespoons Unsalted butter (for the griddle)
For Garnish
- 1/2 cup Maple syrup (Grade A Amber, warmed)
- 1 tablespoon Powdered sugar (for dusting)
- 4-5 pieces Fresh mint leaves (for color)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, baking powder, salt, and granulated sugar until well combined.
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2
In a separate medium bowl, whisk together the ricotta cheese, egg yolks, milk, lemon zest, lemon juice, and vanilla paste until smooth.
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3
Slowly whisk the melted butter into the ricotta mixture, ensuring it is fully incorporated.
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4
Make a well in the center of the dry ingredients and pour in the ricotta mixture. Gently fold with a spatula until just combined; do not overmix, as a few lumps are perfectly fine.
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5
In a clean, grease-free metal or glass bowl, beat the egg whites using a hand mixer or whisk until stiff peaks form. They should be glossy and stand upright when the whisk is lifted.
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6
Gently fold one-third of the whipped egg whites into the batter to lighten it up. Then, carefully fold in the remaining egg whites until no large white streaks remain, being careful not to deflate the air.
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7
Preheat a large non-stick griddle or cast-iron skillet over medium-low heat. Test the heat by dropping a bead of water on it; it should sizzle and dance.
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8
Lightly coat the griddle with a small amount of butter. Use a 1/3-cup measuring cup to scoop the batter onto the griddle, leaving space between each pancake.
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9
Immediately sprinkle a handful of fresh blueberries onto the top of each pancake while the batter is still wet.
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10
Cook for 3-4 minutes. Look for bubbles forming on the surface and the edges appearing set and matte. The bottom should be golden brown.
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11
Carefully flip the pancakes and cook for another 2-3 minutes on the second side until cooked through and bouncy to the touch.
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12
Transfer the finished pancakes to a wire rack set over a baking sheet in a 200°F (95°C) oven to keep warm while you finish the remaining batter.
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13
Stack three pancakes per plate, dust lightly with powdered sugar, and top with extra fresh blueberries and a sprig of mint.
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14
Serve immediately with a generous pour of warm maple syrup.
💡 Chef's Tips
For the fluffiest results, always use room temperature dairy and eggs; cold ingredients won't emulsify as well. Drain your ricotta in a fine-mesh sieve for 10 minutes if it looks watery to prevent the batter from becoming too heavy. Avoid over-mixing once the flour hits the wet ingredients; gluten development is the enemy of a tender pancake. Use a low-and-slow heat approach; because of the cheese and sugar, these pancakes can brown quickly before the center is fully set. If using frozen blueberries, do not thaw them first; toss them in a teaspoon of flour to prevent the juice from bleeding into the batter.
🍽️ Serving Suggestions
Pair with crispy thick-cut applewood smoked bacon to balance the sweetness with salt. Serve alongside a chilled glass of Mimosa or a bright Hibiscus Iced Tea. A dollop of lemon curd on top adds an extra punch of citrus decadence. Offer a side of Greek yogurt swirled with honey for a tangy, creamy accompaniment. Complete the spread with a fresh fruit salad featuring melon and kiwi.