Blueberry Ricotta Pancakes

Blueberry Ricotta Pancakes

FAQ

Chef’s Tips

• Let the batter rest for 5–10 minutes before cooking. This gives the flour time to absorb the liquid and helps create softer, fluffier pancakes.
• Keep the heat at medium. These pancakes are thicker, so cooking them too hot can brown the outside before the centre is cooked.
• Mix the batter gently and don’t worry if there are a few small streaks. Overmixing can make the pancakes less fluffy.
• Cook in batches and avoid overcrowding the pan so the pancakes cook evenly and are easier to flip.

Blueberry Ricotta Pancakes

Soft, fluffy pancakes made with creamy ricotta and fresh blueberries. A simple twist on classic pancakes with a tender texture and plenty of blueberry flavour.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Breakfast, Brunch

Cuisine Italian-inspired

Servings 12 Pancakes

Equipment

• Large mixing bowls
• Fine Mesh Sieve (for sifting flour)
• Whisk
• Non-stick frying pan (or Non-stick skillet)
• Spatula
• Measuring cup or scoop (for portioning batter)

Ingredients

  

• 1 cup all-purpose flour
• 1 tsp baking powder
• Pinch of salt
• 1 tbsp caster sugar
• 2 eggs separated
• 100 ml whole milk
• ½ cup ricotta cheese
• 100 g fresh blueberries
• Butter and neutral oil for cooking

For Serving

• Extra fresh blueberries
• Greek yogurt
• Runny honey or maple syrup
• lemon wedges

Instructions

 

• In a large bowl, sift together the flour, baking powder, salt, and sugar.
• Make a well in the centre and whisk in the egg yolks and milk until smooth.
• Beat the ricotta with a fork until smooth. Fold it into the batter along with the blueberries.
• In a separate clean bowl, whisk the egg whites until soft peaks form.
• Fold one spoonful of the whipped egg whites into the batter to loosen it, then gently fold in the remaining egg whites just until combined.
• Heat a non-stick skillet or frying pan over medium heat. Add a small amount of butter and a drizzle of neutral oil.
• Scoop about 2–3 tablespoons of batter per pancake into the pan. Cook for 1–2 minutes per side, or until golden brown and cooked through.
• Repeat with the remaining batter, adding more butter and oil as needed.
• Serve warm with extra blueberries, Greek yogurt, lemon wedges and a drizzle of honey or maple syrup.
• Enjoy!

Notes

Serving Suggestion

• Try serving these with Greek yogurt, and a drizzle of honey instead of maple syrup. The tangy yogurt pairs beautifully with the rich ricotta and sweet blueberries.

Berry Variations

• Fresh blueberries are my favourite, but raspberries, blackberries, chopped strawberries, or mixed berries all work well.
  • If using frozen berries, add them straight from the freezer for the best texture and to help prevent the batter from turning purple.

Leftovers

• Let the pancakes cool completely before storing.
• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze in a single layer, then transfer to a freezer-safe container or freezer bag for up to 2 months.
• Reheating:
  • Toaster: The best option for lightly crisp edges.
  • Microwave: Heat for 20–30 seconds per pancake.
  • Skillet: Warm over medium-low heat with a small pat of butter.

 

 

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Keyword Blueberry Pancakes, Blueberry Ricotta Pancakes, Brunch Recipes, Easy Breakfast, Fluffy Pancakes, Pancake Recipes

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