Lemon blueberry ricotta pancakes for brunch #recipe #pancakes

Fluffy, zesty, and bursting with juicy blueberries—these Lemon Blueberry Ricotta Pancakes are a total brunch dream! 🍋🫐✨ The ricotta makehttps://lifestyleofafoodie.com/blueberry-lemon-ricotta-pancakes/s them extra soft and creamy, while the whipped egg whites keep them light and airy. Perfect for slow weekend mornings!

🔥 Pro Tips:
✔️ Use fresh lemon zest & juice for max flavor
✔️ Don’t overmix the batter—lumps = fluffier pancakes
✔️ Let the batter rest for 5-10 min for the best texture

Here’s how to make them! ⬇️

🥞 Lemon Blueberry Ricotta Pancakes Recipe

Ingredients:

1 & ½ cup AP flour
3 tbsp sugar
2 tsp baking powder
¼ tsp salt
1 cup whole milk ricotta cheese
⅔ cup milk
1 tbsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract
2 large eggs (separate yolks & whites)
1 & ⅓ cup blueberries (rinsed & dried)
Instructions:
1️⃣ In a medium bowl, whisk flour, sugar, baking powder, & salt.
2️⃣ In a large bowl, whisk ricotta, milk, egg yolks, lemon juice, zest & vanilla.
3️⃣ Stir dry ingredients into wet—don’t overmix!
4️⃣ Whip egg whites to stiff peaks, then gently fold into the batter.
5️⃣ Fold in blueberries & let batter rest for 5-10 min.
6️⃣ Heat a buttered skillet over medium heat, pour in ⅓ cup batter per pancake.
7️⃣ Cook until bubbles form, then flip & cook another 1-2 min until golden.
8️⃣ Serve with powdered sugar, extra blueberries & maple syrup!