Description
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 and bursting blueberries in every bite.
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)
Instructions
- 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.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate (2 pancakes)
- Calories: 320
- Sugar: 10g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg
