These tall, custardy pancakes get their lift from whipped egg whites and a generous scoop of ricotta, with bright lemon zest and bursts of juicy blueberries in every bite.
1Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
2In a second bowl, whisk the ricotta, milk, egg yolks, lemon zest, lemon juice, vanilla, and melted butter until smooth.
3Pour the wet mixture into the dry and stir gently until just combined, then fold in the blueberries. Do not overmix — a few lumps are fine.
4Beat the egg whites to soft peaks and fold them into the batter in two additions to keep the pancakes airy.
5Heat a buttered griddle or large skillet over medium heat. Cook 1/4-cup scoops of batter 2–3 minutes per side until deep golden. Keep finished pancakes warm in a low oven.
6Serve stacked with extra blueberries and warm maple syrup.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.