Blueberry Ricotta Pancakes

Stampede is definitely a pancake-eating time of year! Take it up a notch and try a little something different with this ultimate, breakfast-for-one recipe for Blueberry Ricotta Pancakes. Enjoy three fluffy pillows of blueberry and lemony goodness with swirls of ricotta. So yum!


Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 1 serving



  • 90 g ricotta
  • 50 mL milk
  • 1 egg, separated
  • Zest of half a lemon
  • 2 tablespoons lemon juice
  • 40 g plain flour, sifted
  • ¼ teaspoon baking powder
  • Pinch of salt
  • Handful of blueberries



  1. Whisk together ricotta, milk, egg yolk, lemon zest, and juice.
  2. In separate bowl, stir together flour, baking powder, and salt.
  3. Add to ricotta mixture and gently stir in – be careful to not over mix.
  4. Fold in blueberries.
  5. In separate bowl, whisk egg white with an electric beater until stiff peaks form.
  6. Fold egg white into pancake batter.
  7. Put a frying pan on medium heat and add a generous knob of butter.
  8. Add spoonfuls of batter to pan (this should make three, large pancakes) and allow them to cook for 2 to 3 minutes on each side until golden and set.
  9. Serve with maple syrup or if you want an extra kick of blueberry, simmer together a handful of blueberries, a generous drizzle of maple syrup, and a squeeze of lemon juice until thick and syrupy – enjoy!