Pancake Trio Recipe

Prep dry and wet

In a large bowl whisk together 1.5 cups flour, 2 tbs sugar, 1 tsp baking powder, 0.5 tsp baking soda and 0.5 tsp salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk 1.25 cups buttermilk, 1 large egg, 3 tbs melted butter and 1 tsp vanilla until smooth.

Make batter: Pour wet into dry and stir gently until just combined. Small lumps are fine; avoid overmixing to keep pancakes tender. Let batter rest 5–10 minutes while you heat the skillet.

Heat skillet: Place a nonstick or cast-iron skillet over medium heat and brush with a little melted butter. The pan is ready when a few drops of water sizzle and dance.

Cook pancakes: For each pancake pour about 1/4 cup batter onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Transfer to a warm plate; keep warm in a 200°F (95°C) oven if making ahead.

Prepare batter base

In a medium bowl combine 1 cup ricotta, 0.25 cups milk, 1 tbs sugar, 1 tsp lemon zest, 1 tbs lemon juice and 0.5 tsp vanilla. Mix until smooth.

Dry ingredients and egg

In another bowl whisk 0.5 cups flour, 0.75 tsp baking powder and 0.25 tsp salt. Stir the flour mixture into the ricotta mixture just until incorporated.

Beat egg white

Separate the large egg. In a small clean bowl beat the egg white to soft peaks (use a whisk or electric mixer). Fold the beaten egg white gently into the ricotta batter to lighten it — fold just until no large streaks remain.

Heat and cook: Warm a nonstick skillet or griddle over medium-low and brush with 1 tbs butter. For each pancake spoon about 3 tbs batter onto the skillet (these are thicker). Cook until edges set and underside is golden, about 3–4 minutes. Carefully flip and cook 2–3 minutes more until golden and puffed. Keep warm while cooking remaining pancakes.

Make batter

Whisk together 1 cup flour, 1 tbs sugar, 1 tsp baking powder and 0.25 tsp salt in a bowl. In another bowl whisk 0.75 cups buttermilk, 1 large egg, 2 tbs melted butter and 0.5 tsp vanilla. Pour wet into dry and stir until just combined.

Fold in berries: Gently fold 1 cup fresh blueberries into the batter, taking care not to overmix so berries remain intact.

Cook pancakes: Heat skillet over medium and brush with a little oil or butter. Pour 1/4 cup batter per pancake onto the griddle. Cook until bubbles form and edges set, about 2–3 minutes. Flip and cook 1–2 minutes more until done. Avoid pressing pancakes so blueberries don’t burst excessively.

Stack and serve: Arrange pancakes in a trio stack (one of each variety or as desired). Drizzle with maple syrup (about 1/4–1/2 cup total as preferred) and dust with powdered sugar if using. Garnish with extra fresh berries or lemon slices.

Storage and reheating: Cool leftover pancakes in a single layer, then refrigerate in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 5–8 minutes or in a toaster/oven until warmed through. Freeze between parchment layers for up to 2 months.