I had some ricotta cheese leftover from the pesto pizza I had made, so I decided to make some ricotta pancakes! These ricotta pancakes have about half the flour to other ingredients ratio as compared to regular pancakes which makes them fluffier and melt-in-mouth soft.
In the past when I have made ricotta pancakes, I have not measured any of the ingredients except maybe the flour so it was tricky trying to put this into a recipe. I did a couple of attempts and I think this one is just right.
I made these with blueberries because it just makes them even better. You can always substitute the blueberries with chocolate chips or omit them all together. Either way it will be good and I hope you enjoy it as much as I did. I did not mix the blueberries into the batter, I plopped them in right after putting a pancake in the pan (plus I ate a bunch of them as I was cooking) so I don’t have an exact measurement for the blueberries.
*Warning: Trypophobes may be slightly triggered as more blueberries are added (lol)
Blueberry Ricotta Pancakes
This recipe yields about 5 medium sized pancakes.
- 2 eggs
- 1 cup ricotta cheese
- 1 teaspoon vanilla
- 3 tablespoons sugar
- 1/4 tsp salt
- 1 cup flour (packed)
- 2 teaspoons baking powder
- 1/2 cup milk
- About 1 cup of blueberries
- Butter for frying
In a bowl, beat the eggs and ricotta cheese until fully blended. Mix in vanilla, sugar and salt. Mix in half of the flour and all the baking powder. Pour in half of the milk and continue to blend. Add in the rest of the flour and then the rest of the milk. Make sure it is all blended but do not over mix.
Heat a pan or griddle keeping the heat at medium to low. Grease the pan with a pad of butter (or rub directly with a stick of butter) before each batch. For each batch, pour some batter on the griddle (about 1/4 cup per pancake) then dot the top of the pancake with blueberries. Cook until the edges begin to firm up a little then flip and cook on the other side until golden, about 1 to 2 minutes per side. Serve warm with pancake syrup.