Blueberry Ricotta Pancakes
Blueberry ricotta pancakes are light, fluffy pancakes made with ricotta cheese, adding a creamy texture and subtle richness. Bursting with fresh blueberries, they offer a sweet and fruity contrast, making for a deliciously indulgent breakfast or brunch option. Topped with maple syrup or a dusting of powdered sugar, these pancakes are a perfect balance of savory and sweet.
Cook Time
25 minutes
Equipment
Nonstick crepe panBuy
Ingredients
- All-purpose flour 360 g
- Baking powder ½ tbsp
- Baking Soda 1 tsp
- Granulated Sugar 150 g
- Eggs 3 pcs
- Milk 400 ml
- Butter (melted) 50-60 g
- Ricotta Cheese 425 g
- Blueberries 300-350 g
- Olive oil for frying
- Maple syrup / Honey / Fresh berries/ Any nuts for serving
Instructions
- Sift the flour, baking powder, and baking soda into a small bowl using a sieve. Add the sugar and whisk everything together until well combined
- In a separate bowl, whisk together the remaining ingredients: eggs, milk, melted butter, and ricotta cheese, until smooth and well combined
- Gently combine both mixtures and fold in the berries at the end. Use a spatula to mix the batter until smooth
- Grease a heated pancake pan with oil and scoop the batter onto the pan. Cook over low heat, flipping the pancakes when bubbles form on the surface, and fry on each side until golden brown
- For the best taste, serve the pancakes hot. Before serving, drizzle with syrup or honey and top with fresh berries—they will be perfect!
Notes
All ingredients should be at room temperature for the best texture.
You can swap the berries with other fruits like strawberries, kiwis, or apples.
The higher the fat content in the ricotta cheese and milk, the richer and tastier the pancakes will be.
These pancakes are especially delicious when served with sour cream and syrup.
