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Fluffy Blueberry Lemon Ricotta Pancakes with Maple Butter

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These fluffy pancakes combine juicy blueberries, bright lemon zest, and creamy ricotta for a tender, moist texture. Topped with homemade maple butter, they make a perfect indulgent yet simple breakfast or brunch.

Ingredients

Scale
  • 1 cup (250g) whole milk ricotta cheese
  • 1 cup (125g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, room temperature (separated yolks and whites)
  • 2 teaspoons finely grated lemon zest (about 1 large lemon)
  • 1 tablespoon fresh lemon juice
  • 1 cup (150g) fresh blueberries (frozen can be used, do not thaw)
  • 2 tablespoons melted unsalted butter (plus extra for the pan)
  • ½ cup (115g) unsalted butter, softened (for maple butter)
  • 3 tablespoons pure maple syrup (for maple butter)
  • ½ teaspoon vanilla extract (optional, for maple butter)
  • A pinch of flaky sea salt (for maple butter)

Instructions

  1. Separate the eggs, placing yolks and whites in separate bowls. Set whites aside.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
  3. In another bowl, whisk ricotta, egg yolks, lemon zest, lemon juice, melted butter, and about ¼ cup (60ml) milk until smooth but thick.
  4. Using an electric mixer, beat egg whites until stiff peaks form.
  5. Gently fold the ricotta mixture into the dry ingredients until just combined; batter will be thick and slightly lumpy.
  6. Carefully fold the whipped egg whites into the batter in two additions, folding gently to retain air.
  7. Fold in the blueberries last, being careful not to break them up.
  8. Heat a non-stick skillet or griddle over medium heat and add a small pat of butter.
  9. Pour ¼ cup (60ml) batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
  10. Flip gently and cook another 2 minutes until golden and cooked through. Adjust heat as needed.
  11. While pancakes cook, mix softened butter, maple syrup, vanilla extract, and sea salt in a small bowl until smooth and spreadable.
  12. Stack pancakes on plates, dollop generously with maple butter, and drizzle extra maple syrup if desired.

Notes

If batter is too thick, add milk 1 tablespoon at a time to reach pourable consistency. Cook on medium heat to avoid burning. Keep finished pancakes warm in a 200°F (95°C) oven. Fold egg whites gently to maintain fluffiness. Use fresh lemon zest for best flavor. Maple butter can be made ahead and stored in fridge.

Nutrition

Keywords: blueberry pancakes, lemon zest, ricotta pancakes, maple butter, fluffy pancakes, brunch recipe, easy pancakes

Find it online: https://tablemira.com/fluffy-blueberry-lemon-ricotta-pancakes-recipe-easy-homemade-maple-butter-delight/