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Ultra close-up macro fluffy lemon ricotta blueberry pancakes stack with melting farm butter and pure maple syrup

Fluffy Lemon Ricotta Blueberry Pancakes (15 Mins)

Incredibly light, cloud-soft Lemon Ricotta Blueberry Pancakes with a melt-in-your-mouth soufflé-like texture. Enriched with whole milk creamy ricotta cheese, freshly grated lemon zest, and bursting sweet blueberries, cooked to golden perfection on a buttered griddle and drizzled with warm pure maple syrup. The ultimate 15-minute weekend breakfast! 100% Halal wholesome comfort food.
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Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings: 4 stacks (12 pancakes total)
Course: Breakfast, Brunch
Cuisine: American, Italian Inspired
Calories: 340
Ingredients Method Nutrition

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
Wet Ricotta & Lemon Batter
  • 1 cup whole milk ricotta cheese
  • 2 large eggs separated
  • 3/4 cup whole milk
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 3 tbsp unsalted butter melted
  • 1 tsp pure vanilla extract
Berries & Serving Toppings
  • 1 cup fresh blueberries
  • 2 tbsp butter for griddle
  • 1/2 cup pure maple syrup

Method
 

Step-by-Step Instructions
  1. Whisk Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and fine sea salt until aerated and lump-free.
  2. Combine Wet Ingredients & Citrus: In a separate medium bowl, whisk together the ricotta cheese, egg yolks, whole milk, melted butter, fresh lemon zest, fresh lemon juice, and vanilla extract until smooth and fragrant with lemon citrus.
  3. Whip Egg Whites (Pro Secret for Fluffiness): In a clean bowl, beat the 2 reserved egg whites with a whisk or electric hand mixer for 90 seconds until soft, pillowy peaks form.
  4. Fold Batter Gently: Pour the ricotta mixture into the dry flour bowl and stir gently with a rubber spatula just until barely combined (a few flour streaks are fine). Then, gently fold in the whipped egg whites in two batches until incorporated. Do not overmix—this preserves the cloud-like soufflé structure!
  5. Cook on Buttered Griddle: Heat a cast-iron skillet or non-stick griddle over medium-low heat and grease lightly with butter. Scoop 1/3-cup mounds of batter onto the hot surface. Immediately scatter a generous tablespoon of fresh blueberries directly on top of each cooking pancake.
  6. Flip to Golden Perfection: Cook for 3 to 4 minutes until the edges look set and bubbles appear on the surface. Carefully slide a spatula underneath and flip. Cook the second side for 2 to 3 minutes until deep golden brown and cooked through the center.
  7. Stack & Serve: Transfer warm pancakes to plates. Top with a generous pat of farm butter, extra fresh blueberries, a pinch of fresh lemon zest, and a lavish pour of warm pure maple syrup. Serve immediately with a hot cup of coffee!

Nutrition

Calories: 340kcalCarbohydrates: 42gProtein: 12gFat: 14gSaturated Fat: 8gCholesterol: 85mgSodium: 380mgPotassium: 220mgFiber: 3gSugar: 12gVitamin A: 480IUVitamin C: 8mgCalcium: 220mgIron: 1.8mg

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