Blueberry Ricotta Pancakes

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Weekend mornings should always begin with blueberry pancakes! Elevate your breakfasts with our unparalleled Blueberry Ricotta Pancakes recipe, boasting a perfect balance of fluffy texture from the creamy ricotta and blueberry flavor. 

stack of ricotta pancakes with blueberries
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Whether you’re a real maple syrup lover or you love the classics, set aside your basic pancake recipe and get cooking! Looking to make multiple types? We also have Chocolate Chip Ricotta Pancakes, Lemon Ricotta Pancakes, and Cottage Cheese Pancakes

dry ingredients in bowl

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.

FAQ

Can I prepare baked ziti ahead of time?

Absolutely! Simply assemble the dish, cover tightly, and refrigerate unbaked ziti for up to 24 hours before baking. 

Can I freeze leftovers? 

Yes, portion leftovers into airtight containers and freeze for up to three months for a quick and satisfying meal later on.

pancake batter in bowl

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 for a vibrant presentation, or pair with a side of crispy bacon or sausage for a savory contrast.

fluffy pancake batter in bowl with whisk
pancakes

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

  1. Let pancakes cool completely.
  2. Then, stack 2 pancakes on top of each other and wrap in plastic wrap.
  3. Option to wrap that in a piece of tin foil, but it’s not necessary.
  4. 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.

stack of ricotta pancakes with slice taken out

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

These blueberry ricotta pancakes are so fluffy and moist and easy to freeze for later! They come together with flour, eggs, milk, ricotta cheese, lemon, and honey.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4
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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.

Watch It

[adthrive-in-post-video-player video-id="QYASLTG8" upload-date="2021-06-30T19:54:25.000Z" name="Blueberry Ricotta Pancakes" description="These blueberry ricotta pancakes are light, fluffy, and perfect for a weeknight morning or a delicious addition to brunch. "]

Nutrition

Calories: 461 kcal, Carbohydrates: 55 g, Protein: 17 g, Fat: 20 g, Fiber: 2 g, Sugar: 16 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Lee Funke

Lee is 1 of 3 founders of The Cheese Knees and is based in Minneapolis, MN. TCK was started in 2020 as an ode to our Wisconsin roots and a place to share all things cheese recipes.

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