Ingredients
Dry Mix
- ¾ cup Gluten-free all-purpose flour
- 1½ teaspoon Baking powder
- ¾ teaspoon Salt
Wet Mix + Flavor Base
- ¼ cup Granulated sugar
- 1 Lemon zested
- 1½ teaspoon Pure vanilla extract
- 3 Eggs large (separated)
- ¾ cup Whole-milk ricotta
- ¼ cup Buttermilk
- 2 tablespoon Butter melted
- Butter for cooking and serving
Blueberry Syrup
- 1 cup Blueberries divided
- ½ tablespoon Lemon juice freshly squeezed
- ¼ cup Maple syrup
Method
Make the Blueberry Syrup
- In a medium saucepan, combine ½ cup blueberries and lemon juice.
- Cook over medium heat, stirring until berries start to pop (about 2 minutes).
- Reduce heat to medium-low and continue cooking, stirring occasionally, until half the berries have burst and the liquid thickens slightly (about 5 minutes).
- Stir in maple syrup and remaining ½ cup blueberries.
- Raise heat to medium and simmer another 5 minutes until syrup is slightly thickened and some whole berries remain. Set aside and keep warm.
Prep the Pancake Batter
- In a small bowl, whisk flour, baking powder, and salt.
- In a large bowl, combine sugar and lemon zest. Rub zest into sugar with fingers until fragrant.
- Add vanilla, egg yolks, ricotta, buttermilk, and melted butter. Whisk until smooth.
- Gently stir in dry ingredients until just combined.
Whip Egg Whites
- In a separate bowl, whisk egg whites until stiff peaks form.
- Fold whipped whites into batter until incorporated—don’t overmix.
Cook the Pancakes
- Heat a nonstick pan over medium-low.
- Add 1 tablespoon butter. Once melted, add ¼ cup batter per pancake.
- Cook until bottoms are golden and tops start to bubble (2–3 minutes).
- Flip and cook another 2 minutes until both sides are golden.
- Repeat with remaining batter, adding fresh butter as needed.
Serve
- Rewarm blueberry syrup gently if needed, thinning with a splash of water if too thick.
- Serve pancakes warm, topped with blueberry syrup and a sprinkle of lemon zest.