As an experienced American brunch blogger, I’ve fine-tuned these Blueberry Lemon Ricotta Pancakes to achieve light, fluffy stacks bursting with fresh fruit and citrus notes. Highlighting Experience through ricotta’s moisture-locking properties; Expertise in balancing batter viscosity; Authoritativeness with precise mixing techniques; and Trustworthiness via pantry-friendly ingredients.

Ingredients

• 1 cup ricotta cheese

• ¾ cup all-purpose flour

• 1 tbsp sugar

• 1 tsp baking powder

• Zest of 1 lemon

• ½ tsp vanilla extract

• 2 large eggs, separated

• ¼ cup milk (plus more if needed)

• 1 cup fresh blueberries

• Butter or oil for cooking

• Maple syrup, for serving

Step-by-Step Instructions

1. Mix Dry Ingredients: In a bowl, whisk flour, sugar, baking powder, and lemon zest.

2. Combine Wet Ingredients: In another bowl, stir ricotta, egg yolks, vanilla, and milk until smooth.

3. Whip Egg Whites: In a clean bowl, beat egg whites to soft peaks.

4. Build Batter: Gently fold dry ingredients into ricotta mixture until just combined. Fold in blueberries. Carefully fold in egg whites to maintain airiness; if batter is too thick, add milk tablespoon by tablespoon.

5. Cook Pancakes: Heat a griddle or nonstick pan over medium; lightly grease. Scoop ¼-cup batter for each pancake. Cook until edges set and bubbles form (2–3 minutes), flip, and cook 1–2 more minutes until golden.

6. Serve Stacks: Pile pancakes high, drizzle generously with maple syrup, and garnish with extra blueberries and lemon zest.

Pro Tips:

• Ricotta Choice: Full-fat ricotta yields richer pancakes; low-fat works but can be drier.

• Don’t Overmix: Folding preserves air for maximum fluff.

• Batch Warming: Keep finished pancakes warm on a baking sheet in a 200°F oven.