Blueberry Ricotta Pancakes
Fluffy and delicious pancakes made with ricotta cheese and fresh blueberries, perfect for breakfast or brunch.
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Ingredients
Yields 8 pancakes
- (1 cup) all-purpose flour
- (1 tbsp) baking powder
- (2 tbsp) sugar
- (1/4 tsp) salt
- (1) large egg
- (1 cup) ricotta cheese
- (1/2 cups) milk
- (1 tsp) vanilla extract
- (1 cup) fresh blueberries
- (2 tbsp) unsalted butter, melted
Instructions
- 1
In a large mixing bowl, combine (1 cup) all-purpose flour, (1 tbsp) baking powder, (2 tbsp) sugar, and (1/4 tsp) salt.
- 2
In another bowl, whisk together (1) large egg, (1 cup) ricotta cheese, (1/2 cup) milk, and (1 tsp) vanilla extract until smooth.
- 3
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Fold in (1 cup) fresh blueberries and be careful not to overmix.
- 4
Heat a non-stick skillet or griddle over medium heat and add a little butter (1 tbsp) to coat the surface.
- 5
Pour (1/4 cup) of batter onto the skillet for each pancake. Cook for about 3-4 minutes until bubbles form, then flip and cook for another 2-3 minutes until golden brown.
- 6
Repeat with the remaining batter, adding more butter as needed.
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