Alice Rose Ricotta pancakes sit somewhere between a classic American pancake and a soufflé, thick and fluffy, with an almost custardy tenderness that ordinary pancakes don’t have.
The ricotta adds moisture and a gentle tang, while whisking the egg whites separately and folding them in gives the batter extra air, so the pancakes rise tall and stay light rather than turning dense.
Fresh blueberries burst as they cook, leaving pockets of jammy fruit through every pancake, and the whole stack comes together in about twenty-five minutes.
Why Whisking the Egg Whites Separately Makes These Pancakes So Fluffy
A standard pancake batter relies mostly on baking powder for lift, which gives a decent rise but a fairly dense, uniform crumb.
Whisking the egg whites to soft peaks and folding them in afterwards adds a large amount of mechanical air to the batter, which expands in the heat of the pan and gives the pancakes a much lighter, more cloud-like texture.
Ricotta contributes in a different way. It’s a soft, moist, low-gluten cheese, so it adds richness and tenderness without making the batter heavy, and it keeps the pancakes moist in the centre even after cooking.
Folding gently and cooking over moderate heat, rather than high, is what allows these thicker pancakes to cook through without burning on the outside.
Ingredients for Gordon Ramsay Blueberry Ricotta Pancakes
- 250g ricotta
- 3 large eggs, separated
- 100ml whole milk
- 1 tsp vanilla extract
- Zest of 1 lemon
- 100g plain flour
- 2 tsp baking powder
- 2 tbsp caster sugar
- Pinch of salt
- 150g fresh blueberries
- Butter, for cooking
- Maple syrup, to serve
How to Make Gordon Ramsay Blueberry Ricotta Pancakes — Step by Step
Step 1 — Mix the Wet Ingredients
In a large bowl, whisk together the ricotta, egg yolks, milk, vanilla extract and lemon zest until smooth.
Step 2 — Add the Dry Ingredients
Sift in the flour, baking powder, caster sugar and salt. Fold gently until just combined, leaving a few small lumps.
Step 3 — Whisk the Egg Whites
In a clean, dry bowl, whisk the egg whites to soft peaks.
Step 4 — Fold Together
Fold a third of the egg whites into the batter to loosen it, then gently fold in the remainder, taking care to keep as much air as possible.
Step 5 — Heat the Pan
Heat a non-stick frying pan over medium heat and add a small knob of butter.
Step 6 — Cook the Pancakes
Spoon in rounds of batter, about 8cm across. Scatter a few blueberries over each. Cook for 2–3 minutes, until bubbles appear on the surface and the underside is golden.
Step 7 — Flip
Flip carefully and cook for a further 2 minutes, until golden and cooked through.
Step 8 — Serve
Stack and serve warm with maple syrup and extra blueberries.
My Top Tips for the Best Gordon Ramsay Blueberry Ricotta Pancakes
Whisk the egg whites separately and fold them in gently, as this adds the air that gives these pancakes their light, tall texture.
Cook over medium heat rather than high, since these thick pancakes need time to cook through before the outside burns.
Scatter the blueberries over the batter in the pan rather than mixing them in, as this stops the batter turning purple and keeps the fruit intact.
Don’t overmix once the flour goes in, as this develops the gluten and makes for tougher, flatter pancakes.
Flip only once, when bubbles have formed on the surface, as turning them too early can cause them to collapse.
Serving Suggestions
Serve in a stack with maple syrup, extra fresh blueberries and a spoonful of ricotta or Greek yoghurt on top. A dusting of icing sugar makes them look especially inviting.
How to Store Gordon Ramsay Blueberry Ricotta Pancakes
In the fridge: Store cooled pancakes, with baking paper between each, in an airtight container in the fridge for up to 2 days.
In the freezer: Freeze well for up to 2 months, with baking paper between each. Reheat from frozen in a toaster or low oven.
Gordon Ramsay Blueberry Ricotta Pancakes Recipe
Ingredients
Method
- Whisk ricotta, yolks, milk, vanilla and lemon zest.
- Fold in flour, baking powder, sugar and salt until just combined.
- Whisk egg whites to soft peaks.
- Fold whites into the batter in stages.
- Heat a buttered pan over medium heat.
- Spoon in batter, scatter with blueberries, cook 2–3 minutes.
- Flip, cook 2 minutes more.
- Serve warm with maple syrup.
Notes
Frequently Asked Questions About Gordon Ramsay Blueberry Ricotta Pancakes
Why are my pancakes flat?
This is usually from overmixing, or from knocking the air out of the egg whites while folding them in. Fold gently and stop as soon as everything is combined.
Can I use frozen blueberries?
Yes — use them straight from frozen and scatter them over the batter in the pan, as this stops them bleeding colour into the whole mixture.
Can I make the batter ahead of time?
It’s best cooked soon after the egg whites are folded in, as they gradually lose their air. You can prepare the base up to a day ahead and add the whisked whites just before cooking.
What can I use instead of ricotta?
Cottage cheese, blitzed smooth, or full-fat Greek yoghurt work as substitutes, though ricotta gives the best texture.
