Blueberry Ricotta Pancakes

fuajia

Bb ricotta pancakes stacked

I had some ricotta cheese leftover from the pesto pizza I had made, so I decided to make some ricotta pancakes! These blueberry 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.

Bb ricotta pancakes bite

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)

Bb ricotta pancakes in panBb ricotta pancakes bb top

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

Method

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.

Bb ricotta pancakes top

0 Comments

  • John’ae

    June 11, 2018 at 2:57 am

    πŸ₯ž ULTIMATE comfort food. I eat pancakes 5xs per week & these are making me crave a 6th day. COME & cook a batch!!

    1. Fuajia

      June 12, 2018 at 12:20 pm

      <3

  • Joyce

    June 11, 2018 at 4:57 pm

    The texture and golden color makes these pancakes look delicious. I definitely want to try them!

    1. Fuajia

      June 12, 2018 at 12:21 pm

      Let me know how they turn out!

  • Geri Lawhon

    December 1, 2020 at 11:06 am

    These look delicious, thank you for the recipe.

    1. Fuajia

      December 1, 2020 at 12:35 pm

      Thanks, no problem 😊

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