Give your mornings and interesting twist with these fluffy lemon pancakes with blueberries, ricotta and almond flour. This blueberry pancake recipe is easy to make from scratch. Simply serve with maple syrup or maple whipped cream to amp up your breakfast.

Lemon Blueberry Ricotta Pancakes

The inspiration for these Lemon Blueberry Ricotta Pancakes came from a restaurant in San Francisco…

In 2017, Logan and I took a trip to San Francisco. Our plane landed at 8 a.m., so our first stop was breakfast. We stopped at a farm to table type restaurant in the Dogpatch region, called Plow. They had sidewalk seating; the weather was lovely, so we opted to eat outside. They take a minimalist approach to breakfast foods, so the menu was short, sweet, and to the point; I like that. Logan and I had “The Plow,” which included eggs, your choice of two different types of sausages or bacon, potatoes, and pancakes. Everything was delicious, but the pancakes were the star of the show: lemony, light, crispy and nutty. The Plow’s lemon ricotta pancakes are not served with blueberries; however, blueberry pancakes are my favorite, so I added them here. This pancake recipe is not a copycat recipe for The Plow’s Lemon Ricotta Pancakes. If you live in the SF area, I highly recommend brunching at this restaurant because you won’t be disappointed! In the meantime, make these Lemon Blueberry Ricotta Pancakes, and serve with maple whip!

You’ll love these pancakes because they are…

Fluffy

Lemony

Creamy

Soft

Slightly Sweet


Prep the dry ingredients…

In a medium bowl, mix dry ingredients: one cup of all-purpose flour and a fourth of a cup of almond flour, a half teaspoon of baking soda, one teaspoon of baking powder and a half teaspoon of salt. Set aside. I like using the almond flour because the pancakes more depth of flavor and the nuttiness gives it texture without creating dense pancakes. Just make sure the package says almond flour, not ground almonds; essentially, it is the same thing, but the flour is a finer grind.

Mix your wet ingredients…

Firstly, separate two eggs and set aside the egg whites for later; then, in a large bowl, beat one whole egg into your two egg yolks. Next, add two tablespoons of sugar and beat until smooth. Afterward, add a two-thirds cup of buttermilk, one tablespoon of vanilla, one tablespoon of lemon juice, and the zest of one lemon. Once everything is thoroughly mixed, add in a half cup of whole milk ricotta cheese, and mix until combined.

Combined the ingredients…

Add the dry ingredients into the wet ingredients about a half a cup at a time. It’s vital that you only mix until just combined because over-mixing will give you tough cakes, so the less you mix, the better. Also, this pancake batter is very thick; don’t be alarmed.

whipped egg whites

The egg whites…

Remember those egg whites you reserved? Now, you’re going to take beat them until they turn into a firm, but fluffy, peaks. See the photo above. It is best to do this with a stand/hand mixer, but it is possible to do this by hand. Your arm will get very tired, but this is what adds the extra fluffiness to your pancakes, so it is worth it.

Be gentle…

Now, gently fold about half the fluffy egg whites at a time, into your pancake mixer.  It is also very important to fold in the egg whites until just combined. If you mix too much, or too roughly, the batter will deflate, and the pancakes will not be as fluffy.  It’s okay if some of the egg whites are still visible.

 pancake batter folding in egg whites

Cook…

Before you start to cook the pancakes, prep your blueberries by washing them and tossing the blueberries in about a tablespoon of powdered sugar, this will create sweet pockets of blueberries.
Finally, heat a large pan to medium heat and add a tablespoon of cooking oil (adding more oil as needed). I prefer coconut oil because it has a high smoke point. Now, using a ladle, spoon the batter onto the pan using a circular motion. Use the back of the spoon to spread into pancake form. Once you’ve created the shape of your pancake, place the blueberries into the batter and press them in, gently, to adhere to the pancake. I prefer to place the blueberries into the batter, while the pancakes are cooking so that my mixture doesn’t turn bluish-grey.
Cook time will vary depending on the size of your pancakes, so I try to keep mine on the smaller side. Cook each side for about five minutes. When the pancake is ready to flip, the bottom will be golden brown, and the batter will become firm, let it cook for another minute before flipping. This batter is very thick and needs more time to prepare, so watch the heat. Lower, longer cook time is better. Unlike traditional pancakes, this batter creates very few bubbles.

Give your mornings and interesting twist with these fluffy lemon pancakes with blueberries, ricotta and almond flour. This blueberry pancake recipe is easy to make from scratch. Simply serve with maple syrup or maple whipped cream to amp up your breakfast.

Serve…

Place the pancakes on a plate lined with a paper towel to drain the excess oil. Serve with maple whipped cream, maple syrup, butter and fresh berries.  The maple whip is easy to make. Using a mixer, whip together one cup of heavy whipping cream and a fourth of a cup of maple syrup until soft, but firm, peaks form (like the egg whites).

Craving more?  

Here are some other recipe(s) I think you might enjoy…


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*Any nutritional data provided is for personal reference only as these are approximations, and data may vary on a case by case basis.  Please refer to my disclaimers page.*


Lemony Blueberry Ricotta Pancakes

These lemon blueberry pancakes are made with ricotta cheese and almond flour which gives this pancake recipe a creamy, fluffy and hearty texture. 

Course Breakfast, brunch
Cuisine American, pancakes
Keyword almond flour, blueberry pancakes, buttermilk pancakes, flapjacks, from scratch, hotcakes, pancakes, ricotta
Servings 7 pancakes

Ingredients

Dry

  • 1 c. flour ¼ c. almond flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • Salt ½ tsp

Wet

  • ½ c whole milk ricotta cheese
  • 1 whole egg and 2 eggs separated (reserve egg whites for later)
  • 1 tbsp Lemon juice; zest of one lemon
  • c. buttermilk
  • 1 tbsp Sugar
  • 1 tbsp vanilla

Add – Ins

  • ½ c Blueberries plus 1 tsp powdered sugar

Instructions

  1. In a medium bowl, mix together dry ingredients: flour(s), baking soda, baking powder and salt. Set aside.

  2. Separate 2 eggs, reserve the egg whites for later.
  3. In your stand mixer, or large bowl, beat 1 whole egg and 2 egg yolks together. Add sugar, then beat until the sugar is dissolved, and the mixture is smooth.
  4. Add the buttermilk and vanilla and mix until combined.
  5. Now,, slowly incorporate the dry ingredients into the wet ingredients. Mix until just incorporated. Set aside.
  6. In a clean bowl, beat the egg whites until fluffy, white peaks form (see photo above). This is best done with a stand, or hand mixer, on medium high.
  7. Gently fold the egg white mixture into the batter until just incorporated. It’s okay if the egg whites are still visible,
  8. Heat a large pan to medium low/ medium heat. Add a tablespoon of cooking oil. I prefer coconut oil.
  9. Using a ladle, spoon the batter into the pan in a circular motion. Use the back of the ladle to spread the batter around.
  10. Cook each side for about 5 mins. The batter will become firm, let it cook for another minute before flipping. This batter creates very few bubbles. The underside will be golden brown.
  11. Serve with maple whipped cream, maple syrup and fresh berries.

Recipe Notes

This batter is very thick and needs more time to cook. Watch the heat. This pancake batter is egg based, so lower heat – longer cook time is better. Cook time will vary depending on the size of your pancakes. I try to keep them on the smaller side.

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