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.
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.
- 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.
- 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.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife