Description
Light and fluffy pancakes made with creamy ricotta and full of fresh blueberries, perfect for a weekend breakfast.
Ingredients
Scale
- 1 cup full-fat ricotta cheese
- 2 large eggs
- 3/4 cup whole milk
- 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
Instructions
- Whisk together ricotta, eggs, milk, sugar, and vanilla in a large bowl until smooth.
- Combine flour, baking powder, and salt in a separate bowl.
- Stir the dry ingredients into the wet ingredients until just combined.
- Fold in the blueberries carefully.
- 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 toppings of choice.
Notes
Do not overmix the batter; a few lumps are fine. Use fresh blueberries for the best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 120mg