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Joyful 8 Blueberry Lemon Ricotta Pancakes with Syrup

Blueberry Lemon Ricotta Pancakes with Syrup
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Start your day with these fluffy Blueberry Lemon Ricotta Pancakes. They offer a bright, satisfying breakfast with a hint of tang from the lemon and the creamy texture of ricotta. A perfect balance of tradition and freshness from our kitchen to yours.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/2 cup ricotta cheese
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1/2 cup fresh blueberries
  • 2 tablespoons butter, melted (for batter)
  • Syrup, for serving

Instructions

  1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. This is the foundation, the Spoon’s part of the recipe.
  2. In a separate bowl, whisk the milk, ricotta cheese, egg yolks, and vanilla extract until smooth. Stir in the lemon zest.
  3. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix; a few lumps are fine. This is where the Sprout adds lightness.
  4. In a clean bowl, beat the egg whites until stiff peaks form.
  5. Gently fold the beaten egg whites into the batter. Then, carefully fold in the blueberries and the melted butter.
  6. Heat a lightly oiled griddle or large non-stick pan over medium heat.
  7. Pour 1/4 cup of batter per pancake onto the hot griddle.
  8. Cook for 2-3 minutes per side, until golden brown and bubbles appear on the surface. Flip and cook the other side.
  9. Serve immediately with your favorite syrup. Enjoy this hearty start!

Notes

  • For extra brightness, use fresh lemon juice in your syrup.
  • Ricotta makes these pancakes incredibly tender; treat the batter gently.
  • If you prefer a slightly richer flavor, use whole milk.

Nutrition

Find it online: https://spoonsprout.com/blueberry-lemon-ricotta-pancakes-syrup/