Blueberry Ricotta Pancakes Recipe
These pancakes are moister and more delicate than classic ones, because the batter includes ricotta cheese. In the United States, this kind of pancake often appears for lazy weekend breakfasts, when there’s time to sit at the table with the whole family. Blueberries inside and on top make the whole dish taste like a breakfast dessert.
Ricotta in the batter makes these pancakes exceptionally moist and tender, while the blueberries inside and on top turn them into a dessert-like breakfast that still feels light and comforting.
Chef's tips
Don’t overmix the batter – a few small lumps are fine and will keep the pancakes fluffy. Adjust the heat so the pancakes brown slowly and cook through without burning. If using frozen blueberries, add them straight from the freezer and don’t thaw first to avoid coloring the whole batter purple.
How to serve
Serve stacked high on a plate, sprinkled with extra fresh blueberries and drizzled generously with maple syrup or honey. Add a spoonful of Greek yogurt or a side of fresh seasonal fruit. For a brunch spread, pair them with scrambled eggs, crispy bacon, and freshly brewed coffee.
Ingredients
- wheat flour - 150 g
- baking powder - 8 g
- sugar - 25 g
- salt - 1 pinch
- ricotta - 200 g
- milk - 150 ml
- egg - 2 pieces
- butter - 30 g
- vanilla extract - 5 ml
- blueberries - 120 g
- oil - 15 ml
- maple syrup - 40 ml
Preparation
- In a bowl, mix the flour, baking powder, sugar, and a pinch of salt.
- In another bowl, combine the ricotta, milk, eggs, melted (cooled) butter, and vanilla extract. Whisk until the mixture is smooth.
- Add the dry ingredients to the wet and gently mix with a spoon just until combined. If the batter seems very thick, add 1–2 tablespoons of milk. Finally, add half of the blueberries and fold them in gently.
- Heat a pan over medium heat and lightly grease it with oil. When a drop of batter placed on the pan starts to gently sizzle right away, the pan is ready.
- Spoon portions of batter onto the pan, forming pancakes about 8–10 cm in diameter. Fry for 2–3 minutes, until small bubbles appear on the surface and the edges start to set.
- Carefully flip the pancakes and cook for another 1.5–2 minutes, until golden. Transfer the finished pancakes to a plate and cover with a cloth so they don’t cool down.
- Serve the pancakes topped with the remaining blueberries and drizzle with maple syrup or honey.
Storage
No storage information available for this dish.
These pancakes are perfect for slow mornings when you want something a bit special but still easy to make. The ricotta gives them a soft, almost cheesecake-like interior, and the bursts of blueberries in every bite make them a favorite with both kids and adults.
