Blueberry Ricotta Pancakes are a delicious twist on your classic pancake recipe. These pancakes are light, fluffy, and incredibly moist, thanks to the addition of creamy ricotta cheese. The burst of fresh blueberries in every bite adds a perfect balance of sweetness and tang, making them an irresistible breakfast treat. Whether you’re enjoying them on a lazy weekend morning or serving them for a special occasion, these pancakes are sure to impress.

Why You’ll Love This Recipe

If you’re a fan of pancakes, you’ll love this elevated version! The ricotta adds a rich, creamy texture to the batter, making these pancakes extra tender. The blueberries provide a burst of freshness, complementing the mild, slightly tangy flavor of the ricotta. Plus, they’re incredibly easy to make and a fun way to enjoy a classic breakfast with a flavorful twist. These pancakes are perfect for anyone who loves a comforting, hearty breakfast that’s still light and full of flavor.

Blueberry Ricotta Pancakes

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup ricotta cheese
1 cup milk
1 large egg
1 teaspoon vanilla extract
1 tablespoon melted butter (plus extra for cooking)
1/2 cup fresh blueberries (or more, if desired)
Powdered sugar, for serving (optional)
Maple syrup, for serving (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Prepare the wet ingredients: In a separate bowl, whisk together the ricotta cheese, milk, egg, vanilla extract, and melted butter until smooth and well combined.
Combine the wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
Cook the pancakes: Heat a griddle or large skillet over medium heat and lightly grease it with butter. For each pancake, pour about 1/4 cup of batter onto the griddle. Cook for 2-3 minutes, or until small bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 1-2 minutes on the other side until golden brown.
Add the blueberries: As you cook the pancakes, sprinkle a few fresh blueberries onto the top of each pancake right after flipping. This will allow them to cook into the batter without bursting too much.
Serve: Serve the pancakes hot with a dusting of powdered sugar and a drizzle of maple syrup, if desired.

Servings and timing

Servings: 4 (about 8 pancakes)
Prep time: 10 minutes
Cook time: 10-15 minutes
Total time: 20-25 minutes

Variations

Berry mix: Swap the blueberries with other berries like raspberries, blackberries, or strawberries for a different flavor profile.
Lemon ricotta pancakes: Add the zest of one lemon to the batter for a refreshing citrusy twist that pairs perfectly with the ricotta and blueberries.
Chocolate chip pancakes: For a sweet variation, add a handful of chocolate chips to the batter along with the blueberries.
Dairy-free version: Use dairy-free ricotta and a plant-based milk like almond or oat milk to make these pancakes dairy-free.

Storage/reheating

Storage: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Freezing: To freeze, place the pancakes in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe bag or container. Reheat in the toaster or microwave when ready to serve.
Reheating: To reheat pancakes, microwave them for 20-30 seconds or warm them in a skillet over medium-low heat until heated through.

FAQs

1. Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but be sure to add them frozen to the batter to prevent them from bleeding too much color into the pancakes. Gently fold them in at the end.

2. Can I use a different type of cheese instead of ricotta?

Ricotta adds a unique creamy texture, but you can substitute it with cottage cheese or mascarpone if desired. The texture may differ slightly, but the flavor will still be delicious.

3. Can I make the batter ahead of time?

Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking as it may thicken slightly in the fridge.

4. Can I make these pancakes without eggs?

Yes, you can make these pancakes egg-free by using an egg substitute like a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) or unsweetened applesauce.

5. How can I make the pancakes fluffier?

To make the pancakes fluffier, make sure not to overmix the batter. A few lumps are fine. Additionally, you can add an extra teaspoon of baking powder for added lift.

6. Can I use a pancake mix instead of making the batter from scratch?

Yes, you can use a pancake mix and simply add ricotta and blueberries to it, but making the batter from scratch gives you full control over the texture and flavor of the pancakes.

7. How do I know when the pancakes are done?

Pancakes are done when they are golden brown on both sides, and the edges look set. If you’re unsure, you can gently press the center with a spatula; it should spring back.

8. Can I add other fillings to these pancakes?

Absolutely! You can add nuts like walnuts or pecans, or even swirl in a little peanut butter or Nutella for extra flavor.

9. How can I make the pancakes healthier?

For a healthier version, you can swap the all-purpose flour for whole wheat flour or almond flour, and use a sugar substitute like stevia or monk fruit.

10. Can I make these pancakes into smaller sizes?

Yes, you can make mini pancakes by using a tablespoon of batter for each one. Just reduce the cooking time to 1-2 minutes per side.

Conclusion

Blueberry Ricotta Pancakes are a delicious and indulgent way to enjoy breakfast. The combination of creamy ricotta, fresh blueberries, and fluffy pancakes makes this dish a perfect start to your day. Whether you’re serving them for a special occasion or just a treat for yourself, these pancakes are sure to satisfy. With easy modifications, this recipe can be customized to fit any dietary needs, making it a versatile and tasty breakfast option!