why make this recipe

These Blueberry Ricotta Pancakes are light, soft, and full of fresh flavor. They cook fast. They use simple ingredients you likely have at home. They make a great weekend breakfast or a quick treat any day.

introduction

This recipe mixes creamy ricotta and fresh blueberries into a batter that stays tender when cooked. The ricotta adds moisture and a mild tang. The blueberries give sweet bursts in each bite. You can make these pancakes for family breakfast or for guests.

how to make Blueberry Ricotta Pancakes

Follow the steps below to make the batter and cook the pancakes. Work gently so the pancakes stay light.

Ingredients :

1 cup full-fat ricotta cheese
2 large eggs
3/4 cup milk (whole preferred)
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup fresh blueberries
Butter for cooking

Directions :

In a large bowl, whisk together ricotta, eggs, milk, sugar, and vanilla until smooth.
In a separate bowl, combine flour, baking powder, and salt.
Gently stir the dry ingredients into the wet ingredients until just combined.
Carefully fold in the blueberries.
Heat a skillet over medium heat and add butter to coat.
Pour about 1/4 cup of batter for each pancake onto the skillet.
Cook for 2-3 minutes until bubbles form and edges set, then flip and cook another 2 minutes.
Repeat with remaining batter, adding more butter as needed.
Serve warm with maple syrup and additional toppings of choice.

how to serve Blueberry Ricotta Pancakes

Serve the pancakes warm. Add a drizzle of maple syrup. Top with extra blueberries, a dusting of powdered sugar, or a spoon of yogurt. Stack pancakes for a pretty plate. Serve with coffee or fresh juice.

how to store Blueberry Ricotta Pancakes

Cool pancakes fully before storing. Keep in an airtight container in the fridge for up to 3 days. To freeze, layer pancakes with parchment between them and freeze in a zip-top bag for up to 1 month. Reheat in a toaster oven or skillet until warm.

tips to make Blueberry Ricotta Pancakes

Do not overmix the batter. A few lumps are fine.
Use room-temperature eggs and ricotta for a smoother mix.
If blueberries sink, toss them in a little flour before folding in.
Cook over medium heat so pancakes brown without burning.
Use fresh blueberries for best texture; frozen can work but may make batter colder and thinner.

variation (if any)

Lemon zest: Add 1 teaspoon lemon zest to the batter for brightness.
Chocolate chips: Swap some or all blueberries for chocolate chips for a sweet twist.
Whole wheat: Replace up to half the flour with whole wheat flour for a nuttier flavor.

FAQs

Q: Can I use low-fat ricotta?
A: Yes. Low-fat ricotta works, but pancakes may be less rich and slightly drier.

Q: Can I use frozen blueberries?
A: Yes. Use frozen blueberries without thawing and fold them in gently. They may make the batter colder, so cook a little longer.

Q: Can I make the batter ahead?
A: You can mix the batter and store it in the fridge for up to 8 hours. Add a splash of milk if it thickens too much before cooking.

Q: How do I keep pancakes warm while cooking the rest?
A: Place cooked pancakes on a baking sheet and keep them in a 200°F (95°C) oven until ready to serve.

Q: Are these gluten-free?
A: Not as written. Use a 1:1 gluten-free flour blend instead of all-purpose flour to make them gluten-free.

Conclusion

If you want a similar idea with a bright lemon touch, see this recipe for inspiration: Blueberry Lemon Ricotta Pancakes – Half Baked Harvest.