Start by separating the egg whites from the yolks. Place the egg whites in a clean bowl and the yolks in another. Add the buttermilk, milk, and orange zest to the bowl with the yolks, and mix until well combined.
In a separate bowl, whisk together the flour and baking powder. This will ensure that the baking powder is evenly distributed throughout the flour.
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Fold in the ricotta cheese and fresh blueberries into the pancake batter. The ricotta will add creaminess, and the blueberries will provide bursts of flavor.
Using a whisk or electric mixer, beat the egg whites until stiff peaks form. This will help make your pancakes extra fluffy.
Gently fold the whipped egg whites into the pancake batter. This step is crucial for achieving that light and airy texture.
Heat a non-stick frying pan or griddle over medium heat and add a bit of butter. Once the butter is melted and bubbling, pour about ¼ cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Stack your blueberry pancakes with ricotta and orange on a plate, drizzle with maple syrup, and garnish with additional blueberries and a sprinkle of orange zest if desired. Enjoy your delightful breakfast!
