This is easy to do Blueberry Ricotta Pancakes Recipe! These delicious, light and fluffy pancakes are super easy and a perfect pancake recipe for busy mornings.
If you love blueberries for breakfast, you need to make this blueberry pie filling to top your pancakes and crepes or these blueberry muffins (VIDEO).
Table of contents
recipe details
This Blueberry Ricotta Pancakes recipe is one of my favorite recipes because it’s so quick and easy and the flavors are amazing. This is one breakfast my family can’t get enough of.
- TASTE GOOD: The sweetness of ripe blueberries pairs beautifully with the rich, cheesy flavor of ricotta cheese. These pancakes are delicious.
- TEXTURE: Light and fluffy, these blueberry ricotta pancakes are baked until fluffy and golden brown.
- TIME: These last about 25 minutes.
- EASE: This recipe is really easy. With just a few baking supplies, you can make this breakfast for your family even on busy weekday mornings.
what you will need
Ingredient Notes
- Flour- All-purpose flour is the base for this pancake batter.
- baking powder– This leavening agent makes the pancakes fluffy with the released carbon dioxide.
- baking powder– This will also create bubbles in the batter, resulting in an airy pancake.
- blueberry Fresh is always best.
- ricotta cheese You can use low-fat or full-fat. I prefer full fat because it gives a creamier and richer flavor.
- eggs– This way the pancakes keep their structure and become fluffy.
- Sugar– For something sweet.
- buttermilk– This flavorful ingredient makes the pancakes light and flavorful.
Add-Ins and Substitutions
- Make them gluten free – If you want to remove the gluten from this recipe, substitute gluten-free flour 1:1 for the all-purpose flour.
- Use homemade buttermilk. If you don’t have buttermilk, you can make your own. Simply combine 2 cups of milk with 2 tbsp. some white vinegar or lemon juice and let it sit for 5 minutes.
- Substitute the frozen blueberries. In a pinch, you can also make these pancakes with thawed frozen blueberries. They will just be softer and squispier than fresh ones.
- Substitute other fruits- Try these pancakes with strawberries, raspberries, blackberries, bananas, lemon zest or lemon curd or peaches.
How to make Blueberry Ricotta Pancakes
- Sift the dry ingredients. Sift the flour, baking powder, baking soda and sugar into a large bowl.
- Mix the wet ingredients together. In a separate bowl, whisk together the eggs, buttermilk, and ricotta cheese.
- Add the blueberries. Pour the buttermilk mixture over the dry ingredients. Then stir in the fresh blueberries.
Pro tip: Don’t mix the batter too much as this can cause your pancakes to become rubbery. Mix it just enough to combine.
- Cook. Heat a skillet or skillet with olive oil over medium-high heat and fry the ricotta pancakes until golden on each side. Serve with butter, maple syrup or Chantilly cream.
recipe tips
- Sift the dry ingredients This step is important to remove any lumps before adding the wet ingredients. Lumps can cause dry flour bubbles in your pancakes.
- Check your blueberries. After you wash your blueberries, check them for stalks. Some always sneak into a package.
- Don’t mix the batter too much. Mix only enough to combine well, as too much mixing can overload the gluten and cause your blueberry ricotta pancakes to be gummy.
- Don’t flip the pancakes too early. Flipping too early may cause the partially raw pancake to tear. So make sure there are some bubbles on the uncooked side and that you can easily slip a spatula underneath before flipping.
FAQs
Absolutely! You can make these blueberry ricotta pancakes the night before and then let them cool. Place them in a ziplock bag with parchment paper in between to keep them from sticking. Store them in the fridge until you want to reheat them.
The secret of good pancakes is never over-mixing the batter, using fresh ingredients (especially leavening agents that can run off), baking them on a hot griddle, and serving them with creative toppings like this Chantilly cream.
serving suggestions
These Blueberry Ricotta Pancakes are a great breakfast dish to serve to family and friends. They are versatile enough to enjoy with many other morning favorites for a dream brunch.
- eggs: Serve these buttermilk pancakes with Hash Brown Quiche, Lightly Poached Eggs with Caramelized Onions, Eggs Benedict, or Shakshuka.
- Meat: Enjoy them with a side of crispy air fryer bacon, Canadian bacon, ham or homemade sausage gravy biscuits.
- Muffins: Pair these blueberry ricotta pancakes with some banana chocolate muffins (VIDEO), cinnamon apple muffins (VIDEO), or blueberry muffins (VIDEO).
- Coffee: Serve them with your favorite coffee, tea or hot chocolate. Try them with this Iced Caramel Macchiato, Pumpkin Spice Latte, or Caramel Frappuccino (Starbucks Copycat).
Make this recipe ahead of time
Go on: You can make this dough ahead of time, then cover the bowl with plastic wrap and refrigerate to prepare in the morning.
storage: Once chilled, these blueberry ricotta pancakes can be stored in the refrigerator in an airtight container or ziplock bag for up to 4 days. Reheat them in the microwave or by placing them on a baking sheet and reheating in the oven on low or keep warm mode.
Freeze: This recipe is perfect when you want delicious ricotta pancakes without the hassle of making them. Once prepared and cooled, you can freeze them in gallon-sized ziplock bags.
More delicious blueberry dishes!
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This recipe was originally published on 22nd of July, 2016, Since then we’ve tweaked it a bit.
Full recipe guide
Blueberry Ricotta Pancakes
An easy blueberry ricotta pancakes recipe! These delicious, light and fluffy pancakes are easy to make and a perfect on-the-go pancake recipe.
Press Pen rateServings: 8th
Calories: 418kcal
instructions
- Sift all of the dry ingredients into a large bowl: flour, baking powder, baking soda, and sugar.
In a separate bowl, whisk together eggs, buttermilk, and ricotta cheese.
Pour the buttermilk mixture over the dry ingredients. Then stir in the fresh blueberries.
Heat a pan of olive oil over medium-high heat and pour about 1/4 cup of the pancake batter into the hot pan at a time. Fry the pancakes until golden brown on each side.
Remarks
- Sift the dry ingredients This step is important to remove any lumps before adding the wet ingredients. Lumps can cause dry flour bubbles in your pancakes.
- Check your blueberries. After you wash your blueberries, check them for stalks. Some always sneak into a package.
- Don’t mix the batter too much. Mix only enough to combine well, as too much mixing can overload the gluten and cause your blueberry ricotta pancakes to be gummy.
- Don’t flip the pancakes too early. Flipping too early may cause the partially raw pancake to tear. So make sure the uncooked side has some bubbles and that you can easily slip a spatula underneath before flipping.
Nourishment
Calories: 418kcal | Carbohydrates: 64G | Protein: 15G | Fat: 11G | Saturated Fatty Acids: 6G | Cholesterol: 95mg | Sodium: 290mg | Potassium: 313mg | Fiber: 2G | Sugar: 25G | Vitamin A: 445IU | Vitamin C: 3.5mg | Calcium: 230mg | Iron: 2.8mg
Hello, I’m Dina, I’m so glad you stopped by! I think life is too short for bad coffee and boring food. With my easy-to-follow, step-by-step recipes, you’ll be amazed at how quickly a healthy and delicious meal can be prepared. I hope you find something you enjoy!
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