🌸 Mother's Day Brunch
Mother's Day Lemon Ricotta Pancakes
Impossibly fluffy ricotta pancakes with lemon zest and fresh blueberries — the perfect Mother's Day breakfast in bed.
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How to Make It
Mix Wet Ingredients
Whisk together ricotta, egg yolks, milk, lemon zest, and lemon juice until smooth.
Add Dry Ingredients
Stir flour, sugar, baking powder, and salt into the ricotta mixture until just combined.
Whip Egg Whites
Beat egg whites until stiff peaks form. Gently fold into the batter in three additions.
Cook the Pancakes
Heat a non-stick skillet over medium-low with a knob of butter. Pour ¼ cup batter per pancake. Scatter blueberries on top. Cook 3–4 minutes until bubbles form, flip and cook 2 more minutes.
Serve with Flair
Stack high, dust with powdered sugar, add fresh blueberries, and drizzle with warm maple syrup.
Keep Cooking
