Weekend mornings should always begin with blueberry pancakes! Enjoy your breakfast with our go-to Blueberry Ricotta Pancakes recipe, with a perfect balance of fluffy texture from the creamy ricotta and blueberry flavor.
Whether you’re a boxed pancake mix lover or you love a classic homemade cake, set aside your basic pancake recipe and get cooking with one of ours! Looking to make multiple types? We also have Chocolate Chip Ricotta Pancakes, Lemon Ricotta Pancakes, and Cottage Cheese Pancakes.
Ingredients for Blueberry Ricotta Pancakes
Ricotta Cheese: make sure to buy full-fat ricotta cheese or make your own.
- Fresh Blueberries: Infuse bursts of sweetness and antioxidants.
- All-Purpose Flour: Offers structure and stability to the pancakes.
- Eggs: Bind the ingredients together and add richness.
- Milk: Adds moisture to the batter for fluffy pancakes.
- Baking Powder: Helps pancakes rise and achieve a light texture.
- Sugar: Balances flavors and enhances sweetness.
- Vanilla Extract: Adds depth and aroma to the pancakes.
- Salt: Enhances overall flavor by balancing sweetness.
Variations and Substitutions
- Substitute whole wheat flour for a healthier option.
- Try different berries like strawberries or raspberries.
- Experiment with flavored extracts such as almond or lemon.
- For a dairy-free option, use almond milk and dairy-free ricotta.
- Add blueberry syrup on top of the pancakes.
- Incorporate fresh lemon zest to make lemon blueberry ricotta pancakes.
Serving Suggestions
Serve with a dollop of whipped cream and a drizzle of maple syrup, top with additional fresh berries (yum!). Pair with a side of crispy bacon or sausage for a savory contrast.
Try it!
Ricotta Pancakes
If you’re looking for a more basic Ricotta Pancake recipe, no fear! We have that too.
Storage
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
How to Freeze Ricotta Pancakes
- Let pancakes cool completely.
- Then, stack 2 pancakes on top of each other and wrap in plastic wrap.
- Option to wrap that in a piece of tin foil, but it’s not necessary.
- Freeze for up to 3 months.
To thaw: we like to pop a frozen pancake into the toaster and toast them. But, you can also defrost them in the microwave.
Tips and Tricks
- Put a splash of vanilla extract in the batter to add a little bit of extra sweetness to these pancakes.
- Low and slow is the key to any pancake. If you cook pancakes over high heat not only do you run the risk of burning them, but they may end up raw in the middle.
- If you’re out of baking powder, use 1/2 teaspoon of baking soda instead.
Blueberry Ricotta Pancakes
Ingredients
Dry
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 cup fresh blueberries
Wet
- 2 large eggs
- 1 cup 2% milk
- 1 cup ricotta cheese
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons honey
- 2 tablespoons vegetable oil
Instructions
- Place dry ingredients into a medium bowl and mix well. Set aside.
- Then, in a separate bowl, crack 2 eggs and whisk. Add milk, ricotta cheese, lemon juice, lemon zest, honey, and oil to the bowl and whisk to combine.
- Add dry ingredients to wet ingredients and mix, making sure all ingredients are combined.
- Next, heat a large skillet over low/medium heat. Spray skillet with non-stick cooking spray.
- Using a 1/3 cup measuring cup, scoop pancake batter into the skillet. Let the pancake cook for 2-3 minutes on each side, flipping when bubbles start to form in the center of the pancake. Repeat until all pancake batter is gone.
- Top pancakes with fresh blueberries, lemon zest, and maple syrup.
