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Breakfast

Lemon Ricotta Pancakes with Blueberries

Soft ricotta pancakes lifted with whisked egg whites and lemon zest, cooked in butter and served with blueberries. 27 g of protein for 544 kcal.

Calories
544kcal
Protein
27g
Fat
26g
Carbs
47g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

  • Gluten
  • Milk
  • Eggs

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

  • Ricotta100 g
  • Egg2 large (110 g)
  • Plain flour40 g
  • Lemon zestOf half a lemon
  • Baking powderHalf a teaspoon
  • Sugar1 tsp, about 4 g
  • Blueberries80 g
  • Butter5 g

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Method

  1. Separate the eggs. Beat the yolks with the ricotta, sugar, zest, flour and baking powder to a thick batter.

  2. Whisk the whites to soft peaks and fold them in gently. The batter should look like a mousse.

  3. Cook small pancakes in the butter over medium-low heat for two to three minutes a side. They are fragile, so flip once and only once.

  4. Serve with the blueberries.

Worth knowing

  • Whisked whites are the difference between a fluffy ricotta pancake and a flat one. It is an extra bowl and worth it.
  • Ricotta is 11 g of fat per 100 g, and it and the yolks are most of the 26 g here. Quark in its place drops the fat and makes a denser, tangier pancake.

More like this

Other breakfast recipes that share ingredients with this one, or every breakfast between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.