Description
Fluffy and creamy Blueberry Ricotta Pancakes combine light ricotta cheese with fresh blueberries to create a delicious, easy-to-make breakfast treat that balances texture and natural sweetness perfectly.
Ingredients
Scale
Main Ingredients
- 1 cup ricotta cheese (at room temperature)
- 1 cup fresh blueberries
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1 teaspoon baking powder
- 2 tablespoons granulated sugar (or honey/maple syrup/agave)
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- Prepare the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and sugar until evenly combined to ensure consistent rise and sweetness.
- Mix the Wet Ingredients: In a separate bowl, beat the eggs, then stir in the ricotta cheese, milk, and vanilla extract until smooth, providing moisture and richness.
- Combine Wet and Dry: Gently fold the wet ingredients into the dry mixture just until combined, being careful not to overmix to keep the batter light and airy.
- Add Blueberries: Fold fresh blueberries into the batter evenly with a spatula for juicy bursts in every bite.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup scoops of batter onto the hot surface. Cook until bubbles form on top and edges look set, about 2-3 minutes. Flip gently and cook an additional 2 minutes until golden and cooked through.
- Serve Warm: Stack pancakes on a plate and serve immediately for the best texture and flavor.
Notes
- Do not overmix the batter to ensure fluffy pancakes rather than dense ones.
- Use fresh blueberries for better texture and juiciness compared to frozen.
- Preheat the pan well to create a golden crust without burning.
- Cook pancakes on medium heat to avoid burning while cooking thoroughly inside.
- Use ricotta at room temperature to blend smoothly into the batter.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 230
- Sugar: 6g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: blueberry pancakes, ricotta pancakes, breakfast, brunch, fluffy pancakes, gluten-free option, easy recipe
