Meyer Lemon Ricotta Pancakes
Light and airy, tart and sweet, with just the right amount of savory – these are the perfect balance of everything that you could ever want in a Sunday morning pancake.
Meyer Lemon Ricotta Pancakes with Blueberries
Servings: 8 pancakes
Prep Time: 15 minutes
Cook Time: 4 minutes
Ingredients
- 1 Meyer lemon, zested and juiced
- 1 cup fresh blueberries (or frozen, thawed and drained)
- 1 tablespoon honey
- 1 ½ cups white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 tablespoons coconut sugar
- 1 ¾ cups 1% milk
- 3 large eggs, room temperature, separated
- 1/2 cup whole milk ricotta cheese
- 1 teaspoon vanilla extract
- Pure maple syrup, warmed, for serving
Instructions
- Macerate the blueberries: In a small bowl combine blueberries, 1 tablespoon Meyer lemon juice, and honey. Lightly press the berries with a spoon or fork to release some juices. Set aside while preparing the batter.
- Mix dry ingredients: In a large bowl whisk together flour, baking powder, salt, and coconut sugar until evenly combined.
- Mix wet ingredients: In a separate bowl whisk milk, egg yolks, ricotta, vanilla extract, and 1 tablespoon Meyer lemon zest until smooth and fully combined.
- Combine batter: Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Whip egg whites: In a clean bowl beat the egg whites until stiff peaks form. The whites should look glossy and hold their shape.
- Fold batter: Using a silicone spatula gently fold the whipped egg whites into the batter to keep it light and airy. Carefully fold in the blueberries along with their juices.
- Cook pancakes: Heat a large nonstick or cast-iron skillet over medium heat. Melt about 1 tablespoon butter in the pan. Scoop heaping 1/3-cup portions of batter into the pan, leaving about 1 inch between pancakes.
- Cook until bubbles appear on the surface, about 2 minutes. Flip and cook another 1–2 minutes until pancakes are risen and golden brown.
- Serve: Serve warm with maple syrup.