April 2026 · Breakfast & Brunch

Lemon-Blueberry Ricotta Pancakes

Name: Lemon-Blueberry Ricotta Pancakes
Total time: 25 minutes
Yield: 4
Ingredients: 1 cup all-purpose flour; 1 tbsp sugar; 1 tsp baking powder; Pinch salt; 1 cup whole-milk ricotta; ¾ cup whole milk; 2 eggs, separated; Zest of 1 lemon; 1 cup fresh blueberries; Butter for the pan; maple syrup, to serve

Brunch, made unforgettable.

Cloud-light pancakes with whole-milk ricotta and fresh berries folded throughout.

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Prep Time

25 minutes

Serves

Style

Brunch · Plated · Stationed

Perfect For

Bridal Brunches, Morning Events

Instructions

1
Whisk dry ingredients in a bowl.
2
Whisk ricotta, milk, yolks, and lemon zest; fold into dry mix.
3
Beat egg whites to soft peaks; fold into batter in two additions.
4
Cook ¼-cup scoops on a buttered griddle over medium, sprinkling blueberries on top before flipping.
5
Serve immediately with warm maple syrup.

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